Baked Eggs in Ham Cups: Breakfast in Crispy Pork Bowls

Muffin tins aren’t just for muffins anymore.

Press sliced ham into each cup. Crack in an egg. Bake. That’s it. The ham gets crispy like bacon. The egg cooks perfectly. You get a handheld breakfast cup that requires zero forks and makes you feel like a genius.

Ingredients

Serves 4 (makes 4 cups).

• 4 slices deli ham (black forest or honey ham work great—not too thick)
• 4 large eggs
• Salt and black pepper
• Optional toppings: shredded cheddar, chives, hot sauce, or paprika
• Nonstick spray or butter for muffin tin

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin (you’ll use 4 cups).

Step 2: Make the Ham Cups

1. Press one slice of ham into each greased muffin cup, gently molding it to form a cup shape. The edges will ruffle—that’s the crispy part.

Step 3: Add the Egg

1. Crack one egg into each ham cup. Season with salt and pepper. Add cheese or other toppings now if using.

Step 4: Bake

1. Bake for 12–15 minutes. For runny yolk: 12 minutes. For set yolk: 15–17 minutes. The ham edges should be dark and crispy.

Step 5: Remove and Serve

1. Run a knife around each cup to loosen. Lift out with a fork. Sprinkle with chives or hot sauce. Eat immediately.

Summary

Prep Time: 5 minutes | Cook Time: 12–15 minutes | Total Time: 20 minutes

Yield: 4 servings (1 egg cup each)

Difficulty: Easy (almost embarrassingly easy)

Storage Notes

Best Fresh, But Okay Leftover

Ham cups are best straight from the oven when the ham is crispy. Leftovers? Store in the fridge for 2 days. Reheat in a toaster oven or air fryer at 350°F for 3–4 minutes. Microwave makes the ham sad and floppy.

Meal Prep Move

Bake a batch on Sunday. Reheat all week. Great for busy mornings.