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Ham and Egg Cups

  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 6 cups 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


Ham and Egg Cups – simple and delicious, these Ham and Egg cups are perfect for leftover ham and work great for meal-prep!


  • 4 eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 cup ham, cut into pretty small pieces
  • 1/4 cup spinach, ripped into small pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 350.
  2. Spray muffin tins with non-stick/olive oil.
  3. In medium mixing bowl add eggs and almond milk; whisk to combine and break up eggs.
  4. Place some ham pieces and ripped spinach into each muffin tin.
  5. Pour egg mixture over the top, filing the cup about 3/4 of the way (it will rise in the oven).
  6. Sprinkle with a little extra salt and pepper.
  7. 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.
  8. Remove and let cool for 10 minutes (egg will also continue to cook during this time).
  9. Gently remove the cups from the muffin tin.
  10. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.


  • 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 your ham ingredients if you are concerned with Whole30/Paleo 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!

Keywords: ham and egg cups