These ham and egg breakfast cups are the kind of recipe that feels like a small kitchen victory: simple ingredients, minimal effort, and a big payoff. You whisk together eggs, cream, cheddar, and a touch of pepper, then pour the mixture into deli ham “cups” nestled in a muffin tray. Fifteen minutes later, you’ve got golden, protein-packed bites that are far more satisfying than their simplicity suggests. It’s a true Midwestern-style “use what you have” dish—perfect for busy mornings, meal prep, or feeding a hungry crew before school or work.

Serve them warm with fresh fruit (berries or orange slices brighten the richness) or a handful of cherry tomatoes for a savory touch. For brunch, pair with a crisp green salad or a small bowl of yogurt. Kids will love them alongside toast or an English muffin, while adults watching carbs can enjoy them straight from the pan with hot coffee or tea.

Ham and Egg Breakfast Cups

Ingredients

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tray.
2. Press one slice of ham into each cup, forming a little shell. Wrinkles are fine—just cover the bottom.
3. In a medium bowl, whisk eggs, cream, cheddar, pepper, and salt (if using) until smooth and evenly mixed.
4. Place muffin tray on a baking sheet for stability. Pour mixture into ham-lined cups, filling each about 3/4 full.
5. Bake 15–18 minutes, until centers are set and tops are lightly golden. Ham edges may crisp.
6. Cool in pan for 5 minutes, then loosen edges with a knife and lift out.
7. Serve warm, or cool completely and refrigerate for quick breakfasts all week.