When my kids were little and the pantry was down to odds and ends, these baked eggs in ham cups became a quiet hero. Just four simple staples, baked with a little technique, and you’ve got something that feels like a cross between a crustless quiche and a diner‑style baked egg. Salty ham crisps into a cup, a soft‑set egg nestles inside, and melted cheese finishes it off.

Naturally low carb, high in protein, and baked in one pan, they’re perfect for busy mornings or a make‑ahead brunch tray. Serve straight from the pan with a green salad, sliced tomatoes and cucumbers, or roasted vegetables. For heartier appetites, add berries or whole‑grain toast. They even travel well—tuck into a lunchbox with carrot sticks and yogurt or cottage cheese.

Baked Eggs in Ham Cups

Ingredients

Directions

1. Prep pan – Preheat oven to 375°F (190°C). Grease a 12‑cup muffin tin.
2. Form cups – Press one slice of ham into each muffin cup, letting edges rise up. Overlap if needed to cover gaps.
3. Add eggs – Crack one egg into each ham cup. For firmer yolks, pierce lightly with a knife tip.
4. Top with cheese – Sprinkle shredded cheese evenly over eggs.
5. Bake – 12–15 minutes, until ham edges are crisp, cheese melted, and whites set. Check at 11–12 minutes for runny yolks; bake up to 17 minutes for firmer.
6. Rest & release – Let cups rest 3–5 minutes. Run a knife around edges, lift out, and serve warm.
7. Store – Cool completely, refrigerate up to 3 days. Reheat in a 325°F (165°C) oven or toaster oven until warmed and crisp.