Baked Egg & Ham Breakfast Cups
🕒 Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: ~30 minutes
🍽 Servings
Makes 6 cups
🧾 Ingredients
6 large eggs
6 thin slices deli ham (or prosciutto)
½ cup shredded mozzarella or Swiss cheese
¼ cup grated Parmesan (optional but recommended)
2 tbsp heavy cream or milk
1 tbsp chopped fresh parsley (or chives)
Salt, to taste
Freshly ground black pepper
Cooking spray or butter for greasing
🥄 Equipment
Muffin tin (6 or 12 cup)
Small mixing bowl
Oven (or air fryer option below)
🔥 Oven Method
Step 1: Preheat
Preheat oven to 375°F (190°C).
Step 2: Prepare Muffin Tin
Lightly grease each muffin cavity with cooking spray or butter.
Step 3: Form the Base
Press one slice of ham into each muffin cup.
Let the edges fold naturally to create a “cup” shape.
If your ham slices are small, overlap two pieces.
Step 4: Add Cheese Layer
Sprinkle a small amount of shredded cheese into the bottom of each ham cup.
This helps prevent sticking and adds flavor.
Step 5: Crack Eggs
Crack one egg into each cup.
If eggs are too large, crack into a bowl first and gently pour in.
Step 6: Add Cream & Seasoning
Drizzle a little cream (about ½ tsp per cup).
Season lightly with salt and black pepper.
Top with a bit more cheese and fresh herbs.
Step 7: Bake
Bake for:
12–15 minutes for slightly runny yolks
16–18 minutes for firmer yolks
Keep an eye on them—ovens vary!
Step 8: Rest & Remove
Let cool for 5 minutes.
Carefully run a knife around edges and lift out.
🍳 Air Fryer Method (Like in the Image)
Preheat air fryer to 350°F (175°C).
Place prepared muffin tin or silicone cups inside basket.
Cook for 8–12 minutes, depending on yolk preference.
Check at 8 minutes to avoid overcooking.
🧀 Flavor Variations
Veggie Lovers: Add sautéed spinach, mushrooms, or bell peppers.
Spicy: Add red pepper flakes or diced jalapeños.
Low-Carb/Keto: Recipe is already keto-friendly.
Mini Quiche Style: Whisk eggs with cream first for a fluffier texture.
🥗 Serving Ideas
Serve with avocado slices
Pair with toasted sourdough
Add a simple arugula salad
Great for meal prep (store up to 3 days in fridge)
🧊 Storage & Reheating
Store in airtight container up to 3 days.
Reheat in microwave 20–30 seconds.
For best texture, reheat in air fryer 2–3 minutes.
