Loaded with diced ham and cheddar cheese, these easy Egg Muffin Cups make a hearty breakfast even picky eaters will enjoy. My family likes them so much we sometimes have them for dinner.
They work well with ham or bacon and cheese, but the recipe is versatile — swap ingredients to create endless flavor combinations. No matter your preferences, this simple baked egg cup recipe is a winner.
THE PERFECT BREAKFAST FOR HECTIC MORNINGS
If you’re not a morning person, getting a hot breakfast on the table before everyone heads out can be a struggle. These baked egg cups solve that problem: make them when you have time, refrigerate for 3–4 days, and reheat one for 20–30 seconds in the microwave for a warm, protein-packed breakfast in under a minute.
They’re also great wrapped in a paper towel for eating on the go. Pair with fresh fruit or a smoothie for a complete meal.
This version is kid-friendly — no spinach, sun-dried tomatoes, or fancy cheeses — just classic ham and cheddar. Of course you can add whatever you like if you want to dress them up.
Can you put eggs in paper muffin cups?
You can bake eggs in paper liners, but they often stick. Spraying the liners helps, but greasing the muffin pan directly prevents bits of paper from clinging to the egg. Silicone liners or a silicone pan also work well; spray them lightly with cooking spray for easiest removal.
How do you keep egg muffins from getting soggy?
If you prefer firmer egg cups, you can whisk 1/4–1/3 cup flour and 1/8 tsp baking powder into the egg-and-milk mixture. The flour absorbs some of the moisture as they bake. Keep in mind adding flour removes the low-carb quality of the original recipe.
I personally like the soft, scrambled-egg texture, so I don’t add flour.
Why did my egg muffins go flat?
It’s normal for egg muffins to puff in the oven and then deflate as they cool. Without flour or another structure-building ingredient they won’t hold that risen shape, but they still taste the same.
HOW TO MAKE HAM & CHEESE EGG MUFFIN CUPS
- Prep – Spray a 12-cup muffin pan with nonstick cooking spray. Shred the cheddar and dice the ham. Preheat the oven to 350°F (175°C).
- Add-ins – Divide the shredded cheese and diced ham evenly among the greased muffin cups. Sprinkle about 1/8 tsp dry minced onion over each cup.
- Egg mixture – In a bowl, whisk together 8 eggs, 1/2 cup milk, and 1/4 tsp pepper. Pour the mixture evenly over the ham and cheese in the muffin cups.
- Bake – Bake at 350°F for about 18 minutes, or until the centers are set. The internal temperature should reach 165°F.
- Serve – Carefully remove the egg cups from the pan and serve hot.
How long do egg cups last?
Store egg muffin cups in an airtight container in the refrigerator for 3–4 days. You can also freeze them for up to three months.
To reheat, wrap loosely in a paper towel and microwave. From the refrigerator, heat about 20 seconds (microwave power varies). From frozen, reheat on half power for about a minute, checking for hot spots.
VARIATIONS
- Swap the cheddar for pepper jack, colby-jack, gouda, parmesan, or your favorite cheese.
- Add vegetables such as diced peppers, mushrooms, spinach, or broccoli.
- Replace the ham with cooked sausage, bacon, ground beef, diced or shredded chicken, or omit meat for a vegetarian version.
- Stir in herbs like parsley, dill, or Italian seasoning; fresh herbs add extra flavor.
- For lower fat, use egg whites or a mix of whole eggs and whites, and choose low-fat cheese or skip the cheese.
- If you aren’t watching carbs, add diced or shredded potatoes for a heartier bite.
This recipe adapts easily to family tastes — make each cup different if desired and let kids add their own mix-ins. Be aware that changing add-ins may affect how many cups you get; fill each cup to the same level so they bake evenly.
We tried a bacon-and-green-onion version replacing the dried onion; about a tablespoon of crumbled bacon per cup was delicious.
EGGS IN MUFFIN CUPS
Muffin Tin Eggs
Kara
Equipment
- Whisk
- 12-cup muffin pan
- Grater or bowl for shredding cheese
Ingredients
- 1 1/2 cups diced ham
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 tsp dry minced onion
- 8 eggs
- 1/2 cup milk
- 1/4 tsp pepper
Instructions
- Spray a 12-cup muffin pan with nonstick cooking spray. Preheat oven to 350°F.
- Shred the cheese and dice the ham. Divide both evenly among the muffin cups and sprinkle each with about 1/8 tsp minced onion.
- Whisk the eggs, milk, and pepper together in a bowl with a pour spout. Pour the mixture evenly over the ham and cheese.
- Bake at 350°F for about 18 minutes, or until the centers are set and the internal temperature reaches 165°F.
Notes
Nutrition
If you’re a busy parent, keep a batch or two in the freezer for quick, protein-rich breakfasts that don’t include added sugar or fillers. They reheat fast and make mornings much easier.