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.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin (you’ll use 4 cups).
Make the Ham Cups
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.
Add the Egg
Crack one egg into each ham cup. Season with salt and pepper. Add cheese or other toppings now if using.
Bake
Bake for 12–15 minutes. For runny yolk: 12 minutes. For set yolk: 15–17 minutes. The ham edges should be dark and crispy.
Remove and Serve
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.
