When my kids were little and the pantry was down to odds and ends, these baked eggs in ham cups became a quiet little hero. They use just four budget-friendly staples and lean hard on technique, not a long ingredient list. Think of them as a cross between a mini crustless quiche and a diner-style baked egg, with salty ham crisping up into a cup and a soft-set egg nestled inside, finished with a blanket of melted cheese. They’re naturally low carb, high in protein, and bake up in one pan, which makes them perfect for busy weekday mornings or a make-ahead brunch tray.
Serve these ham and egg cups straight from the pan with a simple green salad dressed in lemon and olive oil, or a side of sliced tomatoes and cucumbers if you’re keeping things very low carb. For heartier appetites, pair them with roasted vegetables, a small bowl of berries, or a piece of whole-grain toast for anyone at the table who isn’t watching carbs. They travel well, so they’re also excellent tucked into a lunchbox with carrot sticks and a bit of yogurt or cottage cheese on the side.
4-Ingredient Baked Eggs in Ham Cups
Servings: 6
Ingredients
12 thin slices deli ham (about 8–10 oz total), preferably round
12 large eggs
1 cup shredded white cheese (such as mozzarella, Monterey Jack, or white cheddar)
1 tablespoon neutral oil or melted butter (for greasing the muffin tin)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with the oil or melted butter, making sure to coat the bottoms and sides so the ham doesn’t stick.
Press one slice of ham into each muffin cup to form a little bowl, letting the edges rise up the sides and overhang slightly. If your ham slices are very thin or not quite large enough, gently fold or overlap them so there are no big gaps in the bottom.
