These Ham, Cheese, and Egg Muffin Cups are the perfect combination of hearty ingredients baked into a handheld breakfast delight that’s easy to make, easy to customize, and incredibly satisfying. With layers of melty cheese, savory ham, and protein-packed eggs cradled in a crispy bread base, this dish is both comforting and practical—ideal for busy mornings or a weekend brunch.
Preparation Time, Cook Time, Total Time
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield
Servings: Makes 6 muffin cups (serves 3–6 people, depending on appetite)
Cuisine
American-style breakfast/brunch
Ingredients
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6 slices of bread (white or whole wheat), crusts removed (optional)
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Vegetable oil, for greasing muffin tin
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6 slices of cheese (Cheddar, Swiss, or preferred variety)
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6 slices of ham (deli-style or cooked ham)
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100g (3.5 oz) grated cheese (Cheddar, mozzarella, or a mix)
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6 large eggs
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Salt, to taste
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Freshly ground black pepper (optional)
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Fresh herbs, such as parsley or chives (optional, for garnish)
Step-by-Step Cooking Directions
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Preheat the Oven
Set your oven to 180°C (350°F) and allow it to preheat fully. Grease a 6-cup muffin tin lightly with vegetable oil or spray for easy removal later. -
Prepare the Bread Base
Remove the crusts from the bread slices if a softer edge is desired. Use a rolling pin to gently flatten each slice. This helps the bread mold to the muffin cup shape without tearing. -
Form the Bread Cups
Press each flattened bread slice into a muffin cup. Press down gently in the middle and smooth the sides to shape them like a cup. Don’t worry if the edges stick up slightly; they will crisp nicely during baking. -
Add the Cheese Layer
Place one slice of cheese at the bottom of each bread cup. You can fold it or trim it to fit neatly inside. -
Layer with Ham
Add a slice of ham on top of the cheese. Deli ham works great, but leftover cooked ham can also be chopped or folded in to fit the cup. -
Top with Grated Cheese
Sprinkle about a tablespoon or two of grated cheese over the ham in each cup. This adds an extra cheesy melt and helps bind the layers together. -
Crack in the Eggs
Carefully crack one egg into each muffin cup. If your muffin tin is smaller, you can beat the eggs in a bowl first and pour in half an egg per cup. -
Season
Sprinkle each egg with a pinch of salt and a crack of black pepper. Add fresh herbs if using. -
Bake
Place the muffin tin on the center rack of your preheated oven. Bake for 15–20 minutes, depending on how firm you like the yolks. For runny yolks, check at 12–14 minutes. -
Cool and Serve
Remove the muffin tin from the oven and allow to cool for 5 minutes. Use a spoon or butter knife to gently lift each muffin cup from the tin. Serve warm with a side of fruit or a green salad.
Nutritional Information (Per Muffin Cup, Approximate)
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Calories: 250
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Protein: 14g
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Carbohydrates: 11g
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Sugars: 1g
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Fat: 17g
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Saturated Fat: 7g
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Fiber: 1g
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Sodium: 520mg
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Cholesterol: 190mg
Note: Nutritional values may vary depending on exact ingredients and portion sizes.
Origins and Popularity of the Recipe
Ham, Cheese, and Egg Muffin Cups are a modern twist on traditional breakfast combinations. The trio of eggs, ham, and cheese has long been a breakfast staple in American cuisine, tracing back to classic diner breakfasts and farmhouse morning meals. The muffin cup format likely evolved with the rise of grab-and-go meals and a demand for make-ahead breakfasts.
These cups gained popularity as part of the meal-prep trend and are often featured in low-carb, keto-friendly, and high-protein meal plans. They combine the nostalgia of a full breakfast with the convenience of a muffin tin—no fork needed!
Reasons Why You’ll Love This Recipe
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Quick & Easy: Minimal prep and a short bake time make this a busy morning lifesaver.
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Portable: Perfect for on-the-go meals, lunchboxes, or brunch potlucks.
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Customizable: Easily adapted to your preferences or what’s in your fridge.
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Kid-Friendly: Familiar flavors in a fun presentation that even picky eaters enjoy.
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Freezer-Friendly: Make a batch, freeze them, and reheat when needed.
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Balanced Meal: Protein, fat, and carbs in every bite.
Health Benefits
Despite their indulgent taste, these muffin cups can offer several health benefits when made with the right ingredients:
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High Protein: Eggs and ham supply essential amino acids that support muscle repair and keep you full longer.
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Calcium & Vitamin D: Cheese adds calcium, while eggs provide vitamin D—both vital for bone health.
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Controlled Portions: Making these in muffin tins helps manage portion sizes and calorie intake.
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Low Carb Option: Swap bread for a low-carb alternative or skip it entirely for a keto version.
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Versatile for Diets: Can be made gluten-free, low-fat, or dairy-free with simple substitutions.
Serving Suggestions
These muffin cups pair well with:
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Fresh fruit like orange slices, berries, or melon
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Side salad with vinaigrette or a simple coleslaw
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Breakfast potatoes or hash browns
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Avocado slices for added creaminess
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Smoothies or fresh juice for a balanced meal
They also work well on a brunch board alongside mini pancakes, yogurt parfaits, and pastries.
Cooking Tips
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Use stale bread: It holds shape better and toasts up nicely.
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Pre-cook watery veggies: If adding spinach or mushrooms, sauté them first to prevent sogginess.
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Avoid overbaking: Check yolks early if you like them runny. They can go from soft to firm quickly.
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Use silicone muffin pans: These make removing the cups even easier.
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Let them rest: A few minutes of cooling allows the cups to firm up for easier handling.
Variations to Try
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Veggie Muffin Cups: Add sautéed bell peppers, onions, spinach, or tomatoes.
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Bacon & Egg Cups: Swap ham for cooked bacon strips.
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Southwest Style: Add salsa, black beans, and a sprinkle of taco seasoning.
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Low-Carb Version: Skip the bread and line the tin with ham as the “crust.”
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Mini Quiches: Whisk eggs with milk or cream and pour over fillings for a fluffier texture.
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Spicy Kick: Add jalapeños or a dash of hot sauce.
Conclusion
Ham, Cheese, and Egg Muffin Cups are a true kitchen staple—simple, adaptable, and endlessly satisfying. Whether you’re meal prepping for the week, planning a lazy weekend brunch, or just trying to avoid skipping breakfast, these little bites check every box. Give them a try and you might just find they become your new favorite breakfast go-to!
Frequently Asked Questions (FAQ)
1. Can I make these muffin cups ahead of time?
Yes! These are perfect for meal prep. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
2. How do I reheat them?
Reheat in the microwave for 30–45 seconds or in a toaster oven at 160°C (325°F) for about 10 minutes until warmed through.
3. Can I use muffin liners?
It’s better to grease the tin directly or use silicone liners, as paper liners may stick to the bread and egg mixture.
4. What kind of bread works best?
White sandwich bread, whole wheat, or even sourdough. Just make sure it’s soft enough to press into the muffin cups.
5. Can I make this recipe vegetarian?
Absolutely. Omit the ham and add sautéed mushrooms, spinach, or tomatoes for a veggie version.
6. Are these good for kids?
Yes! Kids love the cheesy, eggy flavor—and they’re the perfect size for small hands. You can even let kids help assemble them.
7. Can I use egg whites instead of whole eggs?
Yes. Replace each whole egg with 2 egg whites for a lower-cholesterol version.
8. How can I make them dairy-free?
Use dairy-free cheese slices and shreds, or skip cheese altogether. Check your bread label for dairy content as well.
9. Can I double the recipe?
Definitely. This recipe doubles easily to make 12 muffin cups—perfect for feeding a crowd or prepping for the week.
10. Can I use cooked breakfast sausage instead of ham?
Yes! Crumbled cooked sausage is a great alternative. Just ensure it’s drained to avoid greasy cups.