Ham and Egg Cups

Ham and Egg Cups are an amazing, healthy and delicious breakfast that the whole family will love. We have been making variations of this recipe for years. Need to feed a crowd easily for the holidays? These are always a hit!

What to pair with these gorgeous eggs? How about our scrumptious Fruit Salad with Honey Lime Dressing, or for a little savory-sweet touch our Caprese Melon Salad is a winner.

These little ham and egg cups are loaded with spinach, onion, garlic, and two different kinds of cheese, never mind the gorgeously sweet and salty prosciutto on the outside. We love a hearty breakfast like these Best Breakfast Burrito, it can carry you for most of the day!!

What are in Ham and Egg Cups?

These little cups have some amazing ingredients that combine for the perfect brunch bite. They pair with so many other dishes and won’t have you slaving making individual eggs at the stove.

How to Make Ham and Egg Cups

Preheat your oven to 400 degrees F.

Brush each of the cups in a 12-cup muffin tin generously with olive oil.

Line each cup with the sliced prosciutto (you may need to cut the prosciutto in 1/2 and crisscross the slices. You want to cover the entire area of the muffin cup with prosciutto).

In a medium skillet, heat the 1 tbsp of olive oil over medium heat. Add the onions and sauté for 2 – 3 minutes. Then add the garlic and continue to cook for about 30 seconds or until fragrant; do not brown the garlic.

Add the spinach and cook, stirring occasionally, until the spinach is wilted. Remove from the heat and set aside to cool.

In a large bowl, whisk the eggs until well beaten.

Once the onions and spinach are cooled, add the mixture to the beaten eggs, then add the 2% milk, Kosher salt, and fresh ground pepper. (Be careful with the salt as the prosciutto is already salty).

Pour or spoon the mixture into the prepared muffin tins using a soup ladle, dividing it equally between the cups.

Divide the crumbled goat cheese between the muffin cups and top with the grated cheddar cheese.

Bake in the preheated oven for 12 – 15 minutes or until the eggs are puffed and slightly golden on top.

Use a knife and fork to remove the egg cups from the muffin tin.

Serve immediately. Enjoy!!

Recipe Pro Tips!

How can I Store These?

These Ham and Egg Cups need to cool completely and then are best stored in an air-tight container in the refrigerator, where they will last for about 4-5 days. They can be easily reheated in the microwave.

Can you Freeze Ham and Egg Cups?

Yes, you can! Make sure the egg cups are completely cooled, and then wrap them in plastic wrap and foil. Place in a freezer bag. Frozen egg cups will last up to 3 months in the freezer. You can thaw them overnight in the fridge or microwave from frozen.

What else can I put in an Egg Cup?

You can add more meats by dicing up cooked bacon, ham, or cooked sausage. Vegetables that can be added are diced peppers, broccoli, green onions, asparagus, tomatoes, mushrooms, zucchini, and kale, to name a few. I like to sauté them before adding them to the egg mixture.

Pin it HERE!!

Pin it HERE!!

Ham and Egg Cups

Tara Noland

A delicious twist on a traditional ham and egg breakfast!! These Ham and Egg Cups are great to serve a crowd over the holidays or any time.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Brunch

Cuisine American

Servings 12 servings

Calories 101 kcal

Ingredients

 

• 1 tbsp Olive oil plus more for greasing the muffin tin
• 12 to 14 slices of prosciutto
• 4 cups baby spinach
• 8 large eggs
• 1/4 cup onion finely diced
• 1 tsp minced garlic
• 1/3 cup cheddar cheese grated
• 4 oz. goat cheese crumbled
• 1/4 cup 2% milk
• Kosher salt and fresh ground pepper to taste

Instructions

 

• Preheat your oven to 400 degrees F.
• Brush each of the cups in a 12-cup muffin tin generously with olive oil.
• Line each cup with the sliced prosciutto (you may need to cut the prosciutto in 1/2 and crisscross the slices. You want to cover the entire area of the muffin cup with prosciutto).
• In a medium skillet, heat the 1 tbsp of olive oil over medium heat. Add the onions and sauté for 2 – 3 minutes. Add the garlic and continue to cook for about 30 seconds or until fragrant; do not brown the garlic.
• Add the spinach and cook, stirring occasionally, until the spinach is wilted. Remove from the heat and set aside to cool.
• In a large bowl, whisk the eggs until well beaten.
• Once the onions and spinach are cooled, add the mixture to the beaten eggs, then add the 2% milk, Kosher salt, and fresh ground pepper. (Be careful with the salt as the prosciutto is already salty).
• Pour or spoon the mixture into the prepared muffin tins using a soup ladle, dividing it equally between the cups.
• Divide the crumbled goat cheese between the muffin cups and top with the grated cheddar cheese.
• Bake in the preheated oven for 12 – 15 minutes or until the eggs are puffed and slightly golden on top.
• Use a knife and fork to remove the egg cups from the muffin tin.
• Serve immediately. Enjoy!!

Equipment

Small Spatula Professional Mini Serving Spatula, 2 Pieces Stainless Steel Metal Spatulas Set, Cutter and Serve Turner for Kitchen, Flipping or Cooking for Brownie, Cookie, Lasagna, Pancakes or Cake

Measuring Cups and Spoons Set of 20, 7 Stainless Steel Nesting Measuring Cups & 7 Spoons, 1 + Leveler & 5 Mini Measuring Spoons for Cooking & Baking

Wilton Perfect Results Premium Non-Stick Bakeware Cupcake Pan, 12-Cup, Steel

Video

Notes

See post for tips and tricks, plus storage for leftovers.

Nutrition

Serving: 1Calories: 101kcalCarbohydrates: 7gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 77mgSodium: 376mgFiber: 4gSugar: 1g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!