Bake in the preheated oven for 15–20 minutes, or until the eggs are set in the center and the edges of the ham are lightly browned. The cups should spring back gently when touched.
Remove the muffin tin from the oven and let the cups cool in the pan for about 5 minutes. This resting time helps them firm up and release more easily.
Run a small knife or spatula around the edges if needed, then lift each ham and egg cup out of the muffin tin. Serve warm, or let them cool completely and store in the refrigerator for up to 4 days. Reheat gently in the microwave or a low oven.
These little cups are wonderfully forgiving, much like the casseroles our mothers and grandmothers used to make from whatever was on hand. You can swap the cheddar for Swiss, pepper jack, or a mild Colby, depending on what’s in your fridge. A spoonful of finely diced bell pepper, mushrooms, or spinach can be stirred into the egg mixture for extra color and nutrition—just keep the pieces small so everything bakes evenly. If you like a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce to the eggs. For a more traditional Midwestern flavor, try a mix of cheddar and Swiss with a little diced onion or cooked bacon crumbles tucked into the ham before you pour in the egg. These also freeze nicely: let the baked cups cool completely, then wrap them individually and store in a freezer bag. Reheat straight from frozen in a low oven until warmed through. If you’re cooking for just one or two, you can easily cut the recipe in half, or bake the full batch and enjoy a ready-made breakfast all week long.
