Looking for a protein-packed breakfast that’s both delicious and convenient? I’ve got just the recipe for you! These Ham and Cheese Egg Breakfast Cups have become my go-to morning meal prep solution. As someone who’s been making these for years, I can tell you they’re not just another breakfast recipe – they’re a game-changer for busy mornings.
Why You’ll Love These Breakfast Cups
When I first discovered this recipe, I was skeptical about whether these little cups could really deliver on taste and convenience. But after countless batches and various experimentations, I can confidently say these breakfast cups are:
- Perfect for meal prep: Make a batch on Sunday, and you’ll have breakfast ready for the entire week
- Customizable: While ham and cheese is my favorite combination, you can mix and match ingredients based on what you have
- Protein-rich: Each cup packs about 12g of protein, keeping you satisfied until lunch
- Kid-friendly: My children love these “egg muffins” and often help me make them
- Budget-friendly: Using basic ingredients that don’t break the bank
Essential Ingredients
Here’s everything you’ll need to make these delightful breakfast cups:
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 12 | Room temperature for best results |
| Black Forest ham | 12 slices | Thinly sliced |
| Sharp cheddar cheese | 1 cup | Freshly grated |
| Heavy cream | 1/4 cup | Makes eggs fluffier |
| Bell peppers | 1/2 cup | Finely diced, any color |
| Green onions | 1/4 cup | Thinly sliced |
| Salt | 1/2 tsp | Or to taste |
| Black pepper | 1/4 tsp | Freshly ground |
| Garlic powder | 1/4 tsp | Optional but recommended |
| Cooking spray | As needed | For greasing muffin tin |
Kitchen Equipment Needed
| Equipment | Purpose |
|---|---|
| 12-cup muffin tin | For baking the cups |
| Large mixing bowl | For whisking eggs |
| Whisk | For beating eggs |
| Measuring cups and spoons | For accurate measurements |
| Box grater | For shredding cheese |
| Cutting board | For preparing vegetables |
| Sharp knife | For chopping ingredients |
Step-by-Step Instructions
Preparation (15 minutes)
- Preheat your oven to 375°F (190°C). I’ve found this temperature perfect for achieving golden edges without overcooking the eggs.
- Spray your muffin tin generously with cooking spray. Don’t skip this step – it’s crucial for easy removal later!
- Prepare your ham slices:
- Fold each slice into a flower shape
- Press into muffin cups
- The edges should stick up above the rim slightly
Making the Egg Mixture (10 minutes)
- In your large mixing bowl, combine:
- 12 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Whisk until well combined but not overly frothy. I’ve learned that vigorous whisking can lead to tough eggs.
- Fold in:
- Diced bell peppers
- Sliced green onions
- 3/4 cup of the shredded cheese (reserve remainder for topping)
Assembly and Baking (25 minutes)
- Pour the egg mixture into ham-lined cups, filling each about 3/4 full.
- Sprinkle remaining cheese on top of each cup.
- Bake for 20-25 minutes until:
- Eggs are set in the center
- Cheese is melted and slightly golden
- Edges are lightly browned
Pro Tips from My Kitchen
After making these countless times, I’ve discovered some tricks that make a big difference:
- Pat the ham slices dry with paper towels before placing in muffin tin
- Let eggs come to room temperature for more even cooking
- Don’t overfill the cups – they will puff up while baking
- Let cool for 5 minutes before removing from tin
- Use a butter knife around the edges to help release if needed
Storage and Reheating
Storage Options
| Method | Duration | Tips |
|---|---|---|
| Refrigerator | Up to 5 days | Store in airtight container |
| Freezer | Up to 3 months | Wrap individually in plastic wrap |
Reheating Instructions
| Method | Time | Instructions |
|---|---|---|
| Microwave | 30-45 seconds | Cover with damp paper towel |
| Oven | 10 minutes | 350°F, wrapped in foil |
| Air Fryer | 3-4 minutes | 350°F, no need to wrap |
Nutritional Information
Per breakfast cup:
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 12g |
| Fat | 14g |
| Carbohydrates | 2g |
| Fiber | 0.5g |
| Calcium | 120mg |
| Iron | 1.2mg |
Serving Suggestions
I love serving these breakfast cups with:
- Fresh fruit salad
- Crispy hash browns
- Whole grain toast
- Greek yogurt with honey
- Freshly brewed coffee
- Homemade smoothie
Common Questions
Q: Can I make these without the ham?
A: Absolutely! You can use turkey slices instead, or simply grease the muffin tin well and make crustless egg cups.
Q: How do I prevent the eggs from sticking?
A: Make sure to spray the muffin tin generously with cooking spray, even if using ham slices. A non-stick muffin tin also helps tremendously.
Q: Can I use egg whites only?
A: Yes! Replace each whole egg with 2 egg whites. The texture will be slightly different but still delicious.
Q: What other cheese varieties work well?
A: I’ve successfully used Swiss, mozzarella, Gruyere, and Monterey Jack. Just make sure it’s a good melting cheese.
Q: Can I add other vegetables?
A: Definitely! Some of my favorite additions include spinach, mushrooms, and diced tomatoes. Just make sure they’re finely chopped and pat dry to prevent excess moisture.
Q: How do I know when they’re done?
A: Insert a knife in the center – it should come out clean. The eggs should be set but not rubbery.
Variations to Try
To keep breakfast exciting, I often make these variations:
Mediterranean Style
- Replace ham with prosciutto
- Use feta cheese
- Add spinach and sun-dried tomatoes
- Season with oregano
Southwest
- Add diced jalapeños
- Use pepper jack cheese
- Include corn and black beans
- Top with fresh cilantro
Veggie Lover’s
- Skip the ham
- Double the vegetables
- Add mushrooms and zucchini
- Use a blend of Italian cheeses
Remember, these breakfast cups are incredibly versatile, so feel free to experiment with your favorite ingredients and make them your own!
