20-Minute Baked Ham and Cheese Egg Cups

These baked ham, egg and cheese cups are a quick and filling breakfast. Perfect for meal prep, make a batch of these ahead of time — try them out with your favorite cheese! This quick 20-minute breakfast recipe yields 12 egg cups.

If your home is anything like mine, mornings can be a bit hectic and rushed. I always aim for a balanced breakfast that will keep me full until lunch, but the reality is, I just don’t have time to prepare anything big or fancy. Some days, I’m lucky if we all manage to sit down and eat at the same time.

That’s why I rely on quick, satisfying options like Baked Ham and Cheese Egg Cups, Oatmeal Cottage Cheese Pancakes, and my Croissant Breakfast Pie with Eggs and Bacon. Whether I whip them up fresh or grab them from the fridge or freezer, these are some of the best family-friendly breakfast recipes on the blog—and they’re ready in minutes.

Baked egg cups are a bit like an omelette on the go, with all of your favorite omelette ingredients and, I think, even easier to make. They make a great meal prep breakfast idea!

I love a proper breakfast with ham and eggs, along with some toast and homemade blackberry jam. But sometimes there is just no time. Having these in the fridge ready to go makes life a whole lot easier on a busy morning.

Use this cheese and ham egg cup recipe as a base guideline – if you’re a veggie lover, add in some pepper or onions, switch up the cheese, add a splash of hot sauce for an extra kick or replace the eggs with egg whites if you prefer.

Star Ingredients

• Eggs – I use the full egg, but if you want, you can make this recipe with egg whites only if you wish.
• Sliced Deli Ham – I like to use honey ham because it has a great flavour, but black forest is also a good option.
• Shredded Cheese – I recommend a mix of cheddar and mozzarella, but any cheese will work! Usually, I make these with a Tex-Mex blend, but my husband has made these with crumbled feta and said they were delish.

Step-By-Step Made Simple

If You Don’t Eat Them All…

After baking, allow them to cool completely before placing them in an airtight container. These will last in the fridge for four days. To reheat, I just pop them in the microwave on a paper towel for about 30 seconds. I find that when they are reheated, they let off a little moisture, so the paper towel helps to keep them drier.