Ham & Cheese Egg Cups
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One of my favorite meal prep ideas or for feeding a large group or family is egg cups! If you follow along with me then you know when it comes to recipes and bloody marys I like to reuse and repurpose whatever I have around the house so I don’t waste things. That’s exactly what I did for these egg cups and I recommend you do the same!
For these eggs cups I had some meat, cheese, and diced vegetables leftover from our Thanksgiving meal so why not throw it all in there?
The ingredients and cookware you’ll need for the ham and cheese egg cups
Eggs
Ham
Milk
Shredded parmesan cheese
Shredded cheddar cheese
Tomatoes
Green onions
Salt
Pepper
Olive oil pan spray
Muffin baking pan
Bowl
Whisk
After you’ve gathered your ingredients wash and dice all produce and meat. Put seasonings, eggs, and milk in a mixing bowl. Once evenly mixed fold in the cheese, meat, and veggies.
Can I make the ham and egg cheese cups without the veggies?
Nope! If you’re like my husband and despise onions and most veggies then you can totally make this recipe meat and cheese! That’s the great thing about egg cups, they are versatile and anything you put with eggs or an omelet, you can put in egg cups. The possibilities are endless!
How many eggs should I use?
I suggest using at least a dozen eggs, especially if you have a family! This will make roughly 12 egg cups, so double up for large families, because if you’re like me, you like to eat 2-3 per sitting. They last all week too so you’ll have a quick and easy breakfast ready to go all week!
Should I use paper baking cups in the muffin baking pan?
Do not use paper baking cups for egg cups. They will get stuck in the paper, creating a lot of waste. The best option if you have silicone baking cups is to use those as they will pop right out. However, I don’t have any of those (lesson learned) so I used olive oil spray to heavily coat the muffin tin.
Once the egg cups were done baking I used a spatula to get them out of the tin. Some egg did stick to the muffin tin but overall I was able to free most of the cup. Let the muffin tin soak in soapy water for an hour or two and use a stainless steel scrubber to remove the stuck-on egg. If your tin is dishwasher safe and you have one, throw it in the dishwasher.
Can I freeze the Ham and Cheese Egg Cups?
Yes, you can freeze the egg cups. Wrap them individually and then store them in a freezer bag for up to 2 months. Pop in the microwave for 45 seconds to a minute to thaw.
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Ham & Cheese Egg Cups
Ingredients
- 12 Eggs
- 1 c Ham
- 1/4 c Milk
- 1 c Shredded parmesan cheese
- 1 c Shredded cheddar cheese
- 1/2 c Tomatoes
- 1/4 c Green onions
- 1 t Salt
- 1 t Pepper
- Olive oil pan spray
Instructions
- Gather all your ingredients. Dice the ham and veggies. Preheat oven to 350 degrees Fahrenheit
- In a mixing bowl add eggs and milk, whisk until evenly mixed
- Fold in seasonings, ham, cheese, and veggies
- Evenly coat a muffin tin with olive oil spray. If you have silicone egg cups, use those instead.
- Fill each cup 3/4 full with egg mixture
- Bake the ham and cheese egg cups for 20 minutes.
- When finished cooking use a spatula to remove the muffins from the tin. Serve immediately or store in the refrigerator for up to a few days.
Notes:
Leave out the veggies if you wish to have just ham and cheese. Double the recipe for 24 cups. Each serving is between 2-3 egg cups. If you have silicone egg cups use those in place of pan spray, never use paper baking cups for baking egg cups. Store in the refrigerator up to a few days or individually wrap and store in the freezer up to 2 months.
