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.
Crack one egg into each ham-lined cup, aiming for the center so the yolk sits nicely in the middle. If you prefer a firmer egg, you can lightly pierce each yolk with the tip of a knife or toothpick so it spreads a bit as it bakes.
Sprinkle the shredded white cheese evenly over the tops of the eggs, making sure each cup gets a good pinch. Try to keep most of the cheese on the egg surface rather than the bare muffin tin to minimize sticking and encourage a melty cap.
Place the muffin tin on the middle rack and bake for 12–15 minutes, or until the ham edges are browned and crisp, the cheese is melted and lightly golden, and the egg whites are just set. For runnier yolks, start checking at 11–12 minutes; for firmer yolks, let them go closer to 15–17 minutes.
Remove the pan from the oven and let the ham cups rest in the tin for 3–5 minutes; this helps them firm up and release more easily. Run a small knife or offset spatula around the edges, then lift each cup out and transfer to a foil-lined tray or serving platter. Serve warm, or cool completely and refrigerate in an airtight container for up to 3 days. Reheat briefly in a 325°F (165°C) oven or toaster oven until warmed through and edges crisp again.
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