Ham & Egg Cups

Anita Schatz


Can't take credit for this one but I just had to share it. I had to make breakfast for a crowd at church and this was perfect. I was able to make 4 dozen easily. To keep them warm I put them in an aluminum tin that was placed over a heater and covered them with foil to keep them from drying out.

★★★★★ 1 vote
1-6-12 or more
10 Min
20 Min


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egg or as many as you like
1/2 slice
lunch meat ham that is oblong shaped slice (low salt, low fat is best)
1 dash(es)
salt and pepper
1 dash(es)
paprika (optional)

How to Make Ham & Egg Cups


  • 1Spray with non stick spray either a custard cup if making one or use your muffin tin to make more. I have 6 and 12 cup tins.
  • 2Line each cup with the ham slice (or 1/2 slice if oblong slices) You only want to fill the cup, not have it hanging over the sides.
  • 3Crack an egg into each cup lined with ham.
  • 4Salt, pepper and if you want, put a dash of paprika on each one.
  • 5Bake at 375 degrees F 20 minutes. Remove from oven and let cool about 2 minutes so that when you remove them they pop out holding their shape.
  • 6Serve with toast, buttered or not.

Printable Recipe Card

About Ham & Egg Cups

Course/Dish: Eggs, Meat Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #eggs, #ham, #CROWD, #breakfast

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