These ham and cheese baked egg cups are so simple to make, easy for meal prep, and perfect for breakfasts on the go.
I don’t think you can have too many easy egg-based breakfast recipes up your sleeve. Dishes like my bacon, broccoli, and potato frittata, my healthy homemade Egg McMuffin, and my microwave egg caprese breakfast cups are perfect for busy mornings because you can eat them on your way out the door. These ham and cheese egg cups are yet another recipe to add to your “breakfasts for busy mornings” collection. Strata (an Italian egg and bread casserole, similar to a savory bread pudding) has always been a favorite of mine, and that was the inspiration for these little egg cups. The best part about these cups is you can easily make them your own. Plus, you make them the night before and then pop them into the oven before your morning shower and they’ll be piping hot and ready to eat in just 20 minutes. Or bake and reheat for a minute when you’re ready to eat them.
Why You’ll Love It
- This recipe is fun and easy to make
- It’s super customizable—customize them with whatever ingredients you’re craving: red peppers, mushrooms, bacon, sausage, and different cheeses and herbs. It’s your cup and your choice.
- They’re meal prep-friendly
- They’ll keep you full until lunchtime
Ham and Cheese Egg Cups Ingredients List
You don’t need many ingredients to make these easy ham and cheese egg cups. Remember, these are easily customizable too, so feel free to swap out cheeses or herbs. Here’s what you’ll need:
- Eggs—large eggs work best
- Milk–use whatever type of milk you prefer (if using dairy-free milk, make sure it’s unsweetened and unflavored!)
- Dry mustard–this lends a nice, subtle tangy, savory flavor
- Parmesan cheese–this is my cheese of choice, but you could use just about any cheese you like/whatever you have on hand
- Kosher salt and freshly ground black pepper–for seasoning
- Cubed bread–(I use sourdough)
- Tomato–any type you like; you could even use sun-dried tomatoes
- Ham–I use simple deli ham here, but any kind will do (or you could use bacon or pancetta)
- Fontina cheese–I love the meltiness of this cheese. You could also use mozzarella though
- Fresh basil–for some nice herbaceousness that complements all of the other ingredients (thyme would also work great)
How to Make Ham and Cheese Egg Cups
These egg cups are so simple to make, everything just needs at least 1 hour and up to overnight to soak and get happy). I love making these at night and letting them hang out in the fridge while I sleep. Then in the morning, poof, all I have to do is turn my oven on!
Here’s how to make them:
- Whisk the wet ingredients. In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese, salt, and pepper.
- Combine the bread and other filling ingredients. In a separate bowl, combine bread, ham, tomato, cheese and basil.
- Prep your pan and bake. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or ⅔ full. Cover and put in the refrigerator for at least one hour or overnight.
- Bake. In the morning, take them out of the fridge, preheat the oven to 350°F, and bake for 20-30 minutes until the eggs are set. Let sit in the pan for 5 minutes before removing to eat or save at room temperature or in the fridge.
FAQ and Recipe Tips
- How long does it take to bake egg cups at 350°F? About 20-30 minutes (or until your eggs have set)
- Why are my egg cups rubbery? Your egg cups should not be rubbery. If they are, you’ve likely overbaked them.
- Plan ahead. You want to just make sure to allow for ample time for the bread to soak up the liquid (at least 1 hour and up to overnight)
Storage Tips
- These will keep stored in a Tupperware container in the fridge for about 4 or 5 days, and in the freezer for about 3 months.
What to Serve With These Ham and Cheese Egg Cups
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Ham and Cheese Baked Egg Cups
Servings 6 -8
Ingredients
- 4 eggs
- ¼ cup milk
- ½ teaspoon dry mustard
- ¼ cup Parmesan cheese
- kosher salt and freshly ground black pepper
- 2 ½ cups cubed bread (I used sourdough)
- 1 small tomato , seeded and diced
- 1 cup (3 oz) diced ham
- ½ cup ¼ lb. fontina cheese, diced into chunks
- 2 tablespoons fresh basil , thinly sliced
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Instructions
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In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese, salt, and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil. In a non-stick large muffin tin or popover pan, spray with cooking spray and load with the bread mixture. Pour egg mixture over bread mixture until eggs are evenly distributed or ⅔ full. Cover with plastic wrap and put in the refrigerator for at least one hour or overnight. In the morning, take them out of the fridge, preheat the oven to 350°F, and bake for 20-30 minutes until the eggs are set. Let sit in the pan for 5 minutes before removing to eat or save at room temperature or in the fridge. They’ll keep for up to 3 days. If you don’t eat them all the first day.
More Eggy Breakfast Recipes to Try
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