These are crispy Ham Baked Egg Cups It's ready in 20 minutes and is a great meal prep option throughout the week! Wrapped in prosciutto and topped with spinach, roasted pepper stuffing and runny egg yolk for the best texture. Guaranteed to become your new favorite breakfast recipe!
Why you'll love these ham and egg cups
Once you try these easy baked egg cups, there's no reason to skip breakfast.
- Versatile. Use up leftover vegetables, or swap out the ham for other cold cuts you have on hand.
- Suitable for freezing. Pull them out of the freezer for a last-minute breakfast when you need them.
- simple. If you can cook some spinach and break an egg, you can definitely master this recipe.
- Very suitable for carrying on the go. Throw them in your bag on the way to work.
what do you need
Season the spinach and red pepper stuffing with enough salt and pepper as this is where most of the flavor is. Scroll to the recipe card at the bottom of the post for exact quantities.
- Ham – This product can be found in the deli/ham section of most grocery stores.
- Egg – If you don't mind a runny yolk, liquid eggs or egg whites will work.
- grape seed oil – Feel free to use olive, coconut, vegetable or canola oil.
- baby spinach – You can use regular chopped spinach instead.
- chili – Use any color bell pepper, as long as it's roasted.
- garlic – Fresh garlic is best, but garlic powder also works.
- salt and pepper – I prefer kosher salt and fresh pepper.
- Chinese chives – These are optional decorations. Fresh parsley is a great substitute, as is dill.
How to Make Ham Baked Egg Cups
As long as the waffle cavity is completely lined with ham, these baked egg cups are virtually foolproof. Scroll to the recipe card at the bottom of the post for more detailed cooking times, depending on whether you like your yolks runny or set.
- Prepare the oven. Preheat oven to 425F. Lightly coat a muffin tray with cooking spray. Set it aside.
- Make the filling. Add oil to pan and heat over medium-high heat. Add garlic and cook 30 seconds. Add spinach and cook until wilted. Add salt to taste. Add the red pepper and cook for another minute. Remove from heat and set aside.
- Line up the trays. Use ham strips to completely line the bottom and sides of each waffle cavity. Use small pieces to patch any holes.
- filling. Spoon 1-2 tablespoons of prepared spinach mixture into each muffin cup.
- Break the eggs into pieces. Carefully crack one egg into each muffin cup. Season with black pepper.
- Bake them. Place the muffin tray in the oven and bake until the eggs are cooked through.
- Serve. Remove egg cups from oven. Let them cool for 5-10 minutes before removing them from the tray. Garnish, serve, and enjoy!
Tips and variations
If you want to give your baked egg cups more flavor, use your favorite cold cuts and add melted cheese.
- Scrambled eggs. Whisk the eggs and pour them into the waffle cavities to create a scrambled egg topping.
- Don't skip the ham. Don't just add spinach filling to a muffin tray. If there's no ham in it, the filling will stick and burn.
- Use a thermometer. To avoid undercooking eggs, make sure the internal oven temperature is accurate. An oven thermometer is the best way to do this.
- Use more vegetables. Chop mushrooms, broccoli or sweet potatoes and add to the filling.
- Make them spicy. Add cayenne pepper or red pepper flakes to taste. Drizzling some chili oil will also work!
- Replace cold cut. Feel free to swap out the ham for prosciutto, salami, Italian sausage or your favorite thin-cut cold cuts.
- Add cheese. Chop 1/2 cup melted cheese (such as mozzarella or cheddar) and stir it into the filling for extra texture.
These ham and egg cups are a hearty breakfast on their own. Serve with a cup of tea or your favorite coffee.I love them with my love Iced milk tea latte or Sweet Cream Iced Coffee.For a plant-based option, try my Coconut Milk Thai Iced Coffee.They also make a great brunch option when served with my other dishes Bacon Sweet Potato Hash For carbs. If you like a breakfast sandwich, cut an English muffin in half and place an egg cup in the center. How amazing!
How to Store Baked Egg Cups
For super buttery, runny yolks, these egg cups are best the day they're made. But that doesn’t mean you can’t get ready for the week!
- refrigerator: Store them in an airtight container for up to 7 days.
- refrigerator: Make sure you bake the egg cups until the yolks are fully cooked, as runny yolks won't freeze well. Wrap each cooled egg cup twice with plastic wrap. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them in the refrigerator overnight and reheat as normal.
- To reheat them: Place them in the microwave for a minute or until hot.
More Easy Breakfast Recipes
This Baked Egg Cups recipe with crispy ham shells, garlicky spinach, and baby green peppers is the perfect easy breakfast.
- Preheat oven to 425 degrees Fahrenheit.
- Heat a medium sauté pan over medium-high heat and add the grapeseed oil and garlic to the pan. Sauté for 30 seconds, stirring throughout. Next, add the spinach to the pan and sauté for 2-3 minutes until the spinach is wilted. Add salt to taste. Add roasted red peppers and sauté for another minute, remove from heat and set aside.
- Spray a 12-cup muffin pan with cooking spray.
- Fill each muffin cup with ham, making sure the bottom and sides of the cup are aligned (use a small piece to patch holes as needed.)
- Then add 1-2 tablespoons of spinach mixture to each muffin cup.
- Carefully crack 1 egg into each muffin cup. Season with cracked black pepper.
- For runny eggs, bake for 10 minutes; for set eggs, bake for 13-15 minutes.
- Garnish with chopped chives.
- Serving size: 1 egg cup
- Calories: 116
- sugar: 0 grams
- sodium: 565 mg
- fat: 8 grams
- Saturated fat: 2 grams
- carbohydrate: 1 g
- fiber: 0 grams
- protein: 10 grams
- cholesterol: 196 mg
Keywords: Ham and egg cups, egg and ham cups, baked egg cups