Make these Baked Ham and Egg Muffin Cups for breakfast or brunch especially for special occasions like Easter or Mother’s Day when brunch is more fun.
Low carb breakfast recipes are fairly easy to come by since eggs and meat are typically low carb. However, taking ordinary ingredients and turning them into a fun treat is more fun! If you are looking for ideas you can use for Easter brunch, you can stop here!
Low Carb Baked Ham And Egg Muffin Cups Recipe
In all honesty, when we first started making these and figured out how long to cook them, we made them every weekend for a while. They are that good. Now we save them for special occasions like when we have house guests for Easter.
There is lots of versatility with this recipe. You can add all sorts of things to the eggs if you like. While we cook ours with the egg whole, you can scramble the eggs prior to adding them also.
- Sliced thin ham (like Canadian bacon)
- Shredded Cheddar cheese
- Name your own!
EASY TO MAKE
Spray you muffin pan with non-stick spray. My muffin pan is super old and consequently very seasoned and dark black but it will stick if I don’t spray it!
Insert a piece of ham into each section of the muffin pan. Top the ham with one egg.
LET’S GET CHEESY
If you prefer the cheese on top, wait until the eggs are done, sprinkle the cheese on top and pop back into the oven just long enough to melt the cheese.
Want your cheese on bottom? Sprinkle the cheese onto the ham then add the egg.
BAKED EGGS ARE A REAL THING
What is so great about baked eggs? Everything! For one thing, you can cook 12 at one time if you have a 12 cup muffin pan! That fact alone makes these a good solution for special occasions or when you have house guests to feed or maybe you have a big family.
Another great thing about baked eggs is they suddenly become a finger food making them a good idea for busy mornings for a grab and go breakfast.
Serve them for brunch and they will seem fancy. Be sure to sprinkle the tops with some dried basil, chopped green onions or one of those pretty green delights to make them look fancy for the occasion.
WELL DONE OR OVER EASY
Feel free to adjust baking time so that you can serve your Baked Ham and Egg Cups either well done or over easy. Precooked meats are best so that you can focus on the eggs baking and not try to time the cooking of both the egg and the meat.
Printable recipe below.
See how easy those are to make! It’s a wonder we are not cooking these all of the time. We love ham and eggs at our house.
- 6 Medium eggs
- 1/3 cup shredded cheddar cheese
- 6 slices thin pre-cooked ham
- Salt to taste
- Pepper to taste
- Preheat the oven to 350°
- Spray a 6 cup muffin pan with non-stick spray.
- Place one piece of ham into the bottom of each muffin section. You may need to cut or tear the ham to create a cup.
- Add a pinch or two of the shredded cheese on top of the ham.
- Crack one egg onto each piece of ham in the 6 sections
- Sprinkle with salt and pepper to taste
- Bake for about 20-25 minutes until the egg is done . (oven temperatures vary so be sure to check)
- Use a fork to gently remove the Ham & Egg Cups from the pan.
To add other ingredients to your eggs, beat the eggs slightly in a measuring cup with a pouring spout. Add your desired ingredients, stir and then follow steps 5 through 8.
Start checking at about 15 to 18 minutes if you want your eggs over easy. Some ovens cook hotter than others.
For Cheese On Top
Just before the eggs are done cooking, remove the pan from the oven. Sprinkle cheese on top of each egg then return to oven. Allow the cheese to melt then remove from oven. Serve and enjoy!
Pictured: Well done eggs with cherry tomatoes added. The edges of the ham got crisp while cooking longer for well done eggs.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 183Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 213mgSodium 862mgCarbohydrates 1gFiber 0gSugar 1gProtein 22g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.