You know we love a make-ahead breakfast (helloooooo, overnight oats). And while we love the mild sweetness of oats and muffins, sometimes you just want a savory breakfast. Enter: ham and egg cups with cheddar. These little babies are packed with protein and flavor, leaving you ready to take on your day. The best part? You can make them in under 20 minutes on the weekend, and have breakfast ready to grab-and-go for days.
What do I need to make these ham and cheese egg bites?
With just a few ingredients, you’ll be well on your way to making this reader-favorite breakfast recipe!
- Sliced ham deli meat. Smoked, honey—whatever ham tastes good to you!
- Eggs. You can’t make egg muffins without them!
- Salt and pepper.
- Garlic powder.
- Sharp cheddar cheese. You’ll get the best flavor and texture from shredding your own cheese (a food processor can make this super quick!), but bagged shredded cheese will work as well.
Protip: Swap Smart!
Not a cheddar fan? Other types of cheese work too—these would be great with Swiss cheese!
How do I make ham and egg cups?
Give yourself 20 minutes for this meal prep—most of which is hands-off!
- Preheat the oven and grease six cups of a muffin pan.
- Fold each slice of ham to fit one of the muffin cups. The ham should fit the tin the same way a paper muffin liner would.
- Break an egg into each piece of ham. Sprinkle with the salt, pepper, and garlic powder.
- Sprinkle with cheese, and bake for 10-15 minutes, depending on how done you want the yolks.
- Let cool for 10 minutes before removing from the pan with a spoon.
How do you store homemade egg bites?
Keep your ham and egg cups in an airtight container in the fridge for 3-7 days. You can eat them cold—if you cook them to the hard yolk stage, it is like eating a gussied-up hard-boiled egg!
Can you reheat egg cups?
You sure can, with one caveat: steer clear of the microwave! The microwave tends to make for rubbery eggs, which is just not to my preference. Instead, heat them in the toaster oven or conventional oven for 5-10 minutes at 350°F. Or just do what we do, and eat them cold—they are just as delicious, and you’ll save yourself time in the morning!
Can I freeze these ham and egg cups?
We’ve tried it, but we just aren’t a fan of the texture the eggs take on after a trip to the freezer. But since they last in the fridge for up to a week and are ready so quickly, we opt to just make a fresh batch of these or one of the other flavor variations every weekend.
Ham and Egg Cups with Cheddar
These Ham and Egg Cups with Cheddar are the perfect make-ahead breakfast option for anyone wanting a protein-packed, satisfying, grab-and-go breakfast.
Ingredients
- Cooking spray
- 6 slices ham lunch meat
- 6 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 350°F. Liberally spray six cups of a regular-sized muffin tin with cooking spray.
- Line each of one of the sprayed cups with one slice of the ham.
- Carefully break an egg into each cup.
- In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Sprinkle cheese evenly over cups.
- Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.
Nutrition Information:
Yield: 6 Serving Size: 1 egg cupAmount Per Serving: Calories: 208Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 222mgSodium: 667mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 16g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
