Baked Eggs in a Muffin Tin with Ham is a fun breakfast twist that is made in just under 25 minutes from start to finish. It is perfect for meal prepping and freezing! Egg cups are a great way to start the morning.
When you eat the exact same thing day after day, you get bored and then stop meal prep/planning. We’ve all been there and ended up regretting it.
Raise your hand if you know what I’m talking about. ✋ I want to help you find ways to feel great about and to be creative for breakfast.
We can have hot breakfasts (or at least well-prepared breakfasts) as long as we do a little leg work on the front end of the week so we can reap the rewards for the following days! We made a great 15 Grab and Go Recipe Book free for you that is jam packed full of make ahead breakfast recipes.
🍽️ Why This Recipe Works
FAST -Yes, I put that in all caps because it is that fast. You will prep this one and have it ready well before your oven is done preheating.
Variety – You can tell by the photos below that we topped the eggs with different ingredients just to add some options. It tastes delicious with just a bit of salt and pepper too.
Economical – Depending on how much you spend on ham, this can be made for less than $5. The eggs at my house run just under $2 for non-organic and add some thinly sliced ham for $3.
🥚 Ingredients
You’ll be smacking your lips when you chow down on these! The ingredients are simple to work with, and you don’t need a lot of them.
Ham: The ham is basically like the “bowl” of the egg muffins. Use a variety of different hams (smoked, oven-baked, or honey). I do recommend getting them sliced thin, though. That will make it easier to form into the cups.
Eggs: You’ll find the eggs are the heart of the dish. They are so delicious and keep you filled up too.
Avocado Dressing (optional): The dressing is super easy to make. It is composed of avocado, garlic, cilantro, sour cream, lime juice, and half and half. It takes the egg muffin cups to the next level.
🍽️ Instructions
The first thing to do is to pick out your ham. Make a trip to the deli and pick a flavor you’d like. We chose a plain ham this time, but we have used the Bavarian-style before as that is a family favorite.
Our deli only had larger pieces like you will see in the photos. Spray your muffin tin well with nonstick spray before placing the ham inside or use the silicone trays.
Step One: Add a slice of ham to each muffin cup. Crack an egg in each piece and add salt and pepper.
Step Two: Bake at 400 F for 12-17 minutes. This is a wide range because of oven hot spots and how well done you want your eggs. I start checking at 12 minutes and we went the full 17 minutes as I like the eggs hard.
Step Three: Take them out and let them cool.
For a bit of fun, we topped ours with different toppings and put them in small containers for breakfast for the week. The whole process took less than 25 minutes and he had five days of breakfasts ready to just grab and go with two left over for me!
🥑 How to Make Avocado Dressing
I am just a wee bit in love with this avocado dressing and we put some on top of the baked ham and egg cups.
Step One: In a sturdy blender, combine a ripe avocado that is peeled and seeded with cilantro, garlic, sour cream, and lime juice. Pulse a couple times.
Step Two: Once it is combined, add half and half or milk to thin it out. I added a tablespoon at a time to get the consistency that I wanted. I could drizzle this on just about anything if I’m honest.
🧊 Freezer Directions
Place these on a baking sheet in the freezer until they are frozen and then remove like you would when you are “flash freezing” fruit. Place the frozen egg cups in a freezer-grade Ziploc gallon-sized bag. Seal up and take them out as needed. Reheat them in the microwave.
I wouldn’t add any toppings before freezing, though. Add the toppings on after you have reheated them.
🍄 Topping Options
- Mushrooms
- Onions, Sweet, Red or Green all work great here!
- Cheese
- Olives
- Salsa (try my salsa scrambled eggs!)
- Tomatoes
- Fresh Avocado
- Finely Chopped Broccoli
- Green, Red or Orange Peppers
- Roasted Red Peppers, Finely Chopped
- Pesto
- Bruschetta
You can see that you can add just about anything. The sky’s the limit! Have fun and let us know what you put on yours! We’d love to hear how you adapted them!
Recipe FAQ
Absolutely, you can! They will take less time to cook so start checking at the 9-10 minute mark. It’s a great thought to save some calories and that pesky cholesterol!
You bet! Instead of dropping in a whole fresh egg, whip the eggs in a bowl with a little bit of milk and pour them in over the ham and cook it off. For these, cook 15-19 minutes. Start checking after 15 minutes, but it may take a bit more time for these.
This would be a great time to add sautéed onions or peppers. It would be almost like an omelet in the muffin tin!
Yes to Paleo-friendly as long as you use something like a coconut spray instead of good ol’ Pam. Egg cups are Keto friendly as well! Yes to Low Carb!
Cooking the eggs depends on the doneness of the eggs you would like. For an over-easy egg don’t cook quite as long. Also, depending on size of the egg varies the time. Generally, 12-17 minutes is what it takes to make these eggs.
If you have meat in the eggs, aim for 3-4 days. If they are a meatless egg cup you can go all the way up 5-6 days. Or as mentioned above you can freeze them to extend the shelf life even more.
Related Recipes
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Baked Eggs in Muffin Tins with Ham
Ingredients
- 12 slices Ham deli, thinly sliced
- 12 Eggs
- Salt and Pepper to taste
Avocado Dressing
- 1 Avocado peeled and seeded
- 1 Garlic Clove minced
- ⅛ cup Cilantro
- ½ cup Sour Cream
- 1 Lime juice from ½ of lime
- 2 tbsp Half and Half
Instructions
- Preheat oven to 400 degrees. Spray pan with non stick spray or use a silicone tray.
- Line each muffin cup with ham.
- Crack open an egg into each ham cup.
- Bake for 12-17 minutes, depending on how well done you like your egg.
- Top with various toppings for variety. Store in air tight container for 4-5 days. Freeze in freezer safe Ziploc bag.
Avocado Dressing
- Mix all the ingredients together in a sturdy blender or food processor. Add half and half or milk a little at a time to get the consistency desired.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Amazing easy breakfast idea!!
These look amazing im planning on making them for after baby comes so ill be freezing it,
Do you know how long they are good in the freezer for?
Sarah, if you double wrap them, they should be good for 4-6 weeks. Make sure to use a freezer quality zip lock bag as well! Congratulations on the new baby!!
They can keep 4-6 weeks if you double wrap them up! I like to use Press and Seal and then put them in a freezer safe zip lock bag! Congrats on the baby!!! Ginny
In the instructions it says to cook at 350, but the recipe at the bottom says 400….which one should it be? Can’t wait to try these! Thanks
Hi Melinda! Love readers like you!! Thank you for taking the time to edit! You make the blog better and I really appreciate it! Cook at 400! I fixed the boo-boo!!! Hope you enjoy! 🙂 Ginny
Excelente
Aww, thanks, Elizabeth! Hope you enjoy!!