These simple and delicious Ham and Egg Cups are perfect for leftover ham and work great for meal-prep! The perfect way to simplify the most important meal of the day – breakfast!
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The Best Ham and Egg Cups
Whether you are making these or our Healthy Baked Egg Cups, they are so delicious that you will make enough to have all week! They can easily be made in minutes, with only 6 real, simple ingredients, and are perfect for storing in the fridge or freezer to make future meals even easier. These yummy egg cups are just what you need. Super simple, versatile, and perfect for meal prep.
Looking for another way to use up leftover ham? Try our Ham Bean Soup!
What You Will Need
- eggs – the base for these egg cups that are perfect for a protein-filled breakfast.
- unsweetened almond milk – this gives the eggs a little fluff so they are nice and light, option to use regular milk too.
- ham – a perfect way to use any leftover baked ham from a holiday or you can buy pre-cooked diced ham or deli ham from your local grocery store.
- spinach – for some added nutrition and a pop of color. You could also toss in some bell pepper, cheese, mushrooms, etc. They are very versatile!
- kosher salt & ground black pepper – simple seasoning combination that always necessary when making eggs.
How To Make Ham and Egg Cups
You can begin by preheating your oven to 350 degrees F. Crack all of the eggs in a medium mixing bowl.
Whisk your eggs and almond milk together until fully combined.
How To Keep The Egg Cups From Sticking
Spray your muffin pan with non-stick/olive oil. Otherwise, you could invest in a silicone muffin pan and then you wouldn’t need to spray them at all.
Place the ham and spinach in your muffin tin first and then pour the egg mixture over the top filling the cup about 3/4 of the way.
Sprinkle with a little extra salt and pepper and bake for 17-18 minutes or until the top is firm.
Remove and let stand for 10 minutes.
Best Ways To Serve Ham and Egg Cups
You could eat these Ham and Egg Cups all on their own or you could enjoy them with a variety of other breakfast favorites. A few of our favorites are Dairy-Free Cheesy Hashbrown Bake, Easy American Fries, or a Blueberry Banana Smoothie.
Storage Tips
They really are great for meal prep and you can easily store them in the refrigerator or the freezer for enjoying far into the future. Here are a few of our tips:
- Refrigerator – once they have fully cooled you can place them in an airtight container in the fridge for up to 5 days. Just pop in the microwave to reheat and enjoy!
- Freezer – simply place them in a freezer-safe container (we love stasher bags), seal, and store in the freezer for up to 3 months. Grab one or a few when you are ready to eat them, reheat, and eat.
Recipe FAQ
- Optional Add-Ins – for this recipe we used ham and spinach, but you could easily use a variety of different add-in ingredients like bell pepper, sausage, mushrooms, onions, or even some shredded cheese!
- Whole30/Paleo – if you want to keep yours Whole30/Paleo, you will want to check your ham to make sure it is compliant.
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Ham and Egg Cups
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 6 cups 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Our Ham and Egg Cups recipe is simple and delicious! They are perfect for leftover ham and work great for meal-prep!
Ingredients
- 4 eggs
- 1/4 cup unsweetened almond milk
- 1/2 cup ham, cut into small pieces
- 1/4 cup spinach, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tin with nonstick cooking spray.
- In a medium bowl, add eggs and almond milk; whisk to combine.
- Divide the ham pieces and ripped spinach into each muffin tin.
- Pour egg mixture over the top, filing the cup about 3/4 of the way (it will rise in the oven).
- Sprinkle with a little extra salt and pepper.
- Bake for 17-18 minutes or until the top is firm. If top is still uncooked just put back in the oven for 2-3 minute increments until fully cooked.
- Remove and let cool for 10 minutes (egg will also continue to cook during this time).
- Gently remove the cups from the muffin tin.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Other additions: you could also add chopped bell peppers or minced onion.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Whole30/Paleo: check the ham ingredients to ensure it is compliant.
- Ham: we love using leftover Smoked Ham or Honey Glazed Ham from the holidays or you can easily use deli ham too – whatever you have on hand!
Nutrition
- Serving Size: 1 egg cup
- Calories: 74
- Sugar: 0.1 g
- Sodium: 166.6 mg
- Fat: 4.4 g
- Carbohydrates: 0.4 g
- Protein: 7.6 g
- Cholesterol: 134.6 mg
Ingrid says
Delicious!
Erin says
So glad you enjoyed them, Ingrid!