Baking

Baked Eggs in Ham Cups: Breakfast in Crispy Pork Bowls

3 min

Press a slice of deli ham down into a greased muffin cup and it ruffles up at the edges, leaving a little well in the middle. That well is where the egg goes. The ham crisps and darkens while the egg sets, so you get a salty, crackly rim around a soft yolk, no bread or pastry involved. Grease the tin more than feels reasonable, because the ham wants to weld itself to the metal.

By Nora Calloway

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

1 1

Preheat and Prep

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

2 2

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.

3 3

Add the Egg

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

4 4

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.

5 5

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.

The Ingredients

Everything you need.

Prep

5 minutes

Cook

12–15 minutes

Total

20 minutes

Yield

4 servings (1 egg cup each)

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

Instructions

1
Preheat and Prep. Preheat and Prep. Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin (you’ll use 4 cups). 2 2
2
Make the Ham 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. 3 3
3
Add the Egg. Add the Egg. Crack one egg into each ham cup. Season with salt and pepper. Add cheese or other toppings now if using. 4 4
4
Bake. 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. 5 5
5
Remove and Serve. Remove and Serve. Run a knife around each cup to loosen. Lift out with a fork. Sprinkle with chives or hot sauce. Eat immediately

Swaps & Substitutions

Deli ham → prosciutto or bacon both work; bacon needs a 5-minute head start in the cups before the egg, since it cooks slower than ham.
Cheddar → any melting cheese (gruyere, swiss, pepper jack) is fine; skip it entirely if you want the ham flavor front and center.
Nonstick spray → soft butter rubbed into each cup, or a small square of parchment pressed in; the parchment is the most reliable release.
Whole eggs → for a firmer, more portable cup, beat the eggs first and pour them in like a mini frittata.
Black forest or honey ham → a thicker-cut ham from the deli counter holds its cup shape better than the thin pre-packaged slices, which can tear when you press them.

Questions & Answers

How do I get the yolk runny instead of hard?

Pull them at 12 minutes for a runny yolk. The whites should be just set and the ham edges dark. If you want the yolk fully cooked, go 15 to 17 minutes.

My ham cups stuck to the pan. What went wrong?

Almost always under-greasing. Coat every surface of the cup, including the rim, and run a knife around each one before lifting it out with a fork.

Can I make these ahead?

Yes. Bake them fully, cool, and refrigerate up to 3 days. Reheat in a 350F oven for about 5 minutes; the microwave works but turns the ham rubbery and overcooks the yolk.

The egg overflowed the ham cup. How do I stop that?

Large eggs are right at the limit of what one ham slice holds. Crack each egg into a small bowl first and pour in just the amount that fits, or use a deeper muffin tin and press the ham in further.

Do I need to drain the ham or pat it dry?

No. The ham renders a little fat as it bakes, which helps it crisp. If your eggs come out watery, it's usually extra egg white pooling, not the ham.

Baked Eggs in Ham Cups: Breakfast in Crispy Pork Bowls