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


  • 1
    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


  1. Spray 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.
  2. Line 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.
  3. Crack an egg into each cup lined with ham.
  4. Salt, pepper and if you want, put a dash of paprika on each one.
  5. Bake 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.
  6. Serve 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

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