These ham and cheese egg cups are delicious, easy to make, and perfect for meal prep! I used deli ham and cheddar cheese but feel free to incorporate the cheese, meat, and veggies of your choice!
More of my favorite breakfast recipes include Greek yogurt bagels and caramelized mixed berry and banana oats.
What I love most about these ham and cheese egg cups is that you can make them ahead of time and refrigerate or freeze them until you’re ready to eat. Just pop them in the oven or air fryer and you have a quick and delicious protein-packed breakfast!
Ingredient Notes
- Eggs – Any type of eggs will work for this recipe.
- Ham – Feel free to use deli ham, diced ham, Canadian ham, or deli turkey. If you want to make this vegetarian, simply omit the ham.
- Cheese – I really like using sharp cheddar cheese for this recipe but use whatever cheese you have on hand.
- Canned Biscuit Dough – Although I love using biscuit dough for this recipe because it adds texture and a buttery flavor, feel free to omit it for a keto-friendly, low-carb breakfast.
- Milk – Whole milk or skim milk will work.
How To Make
- Spray a muffin tin with nonstick spray, then slice the biscuits in half so that there are 16 rounds.
- Press biscuit dough rounds into the muffin tin.
- In a medium bowl whisk together the eggs, ham, milk, cheese, and pepper.
- Pour into biscuit cups.
- Bake at 350 for about 20 minutes or until eggs are cooked and biscuits are browned.
- Top with chopped green onions and serve.
Top Tips
- Allow the egg cups to cool for at least 10 minutes in the muffin tin. Run a knife around the muffin holes, to loosen them up if needed.
- Fill the muffin holes 3/4s of the way to prevent them from overflowing.
- Season the eggs generously with kosher salt and fresh black pepper for best results.
Storage
Allow the leftover egg cups to cool completely then transfer them to a freezer bag and refrigerate for 2 days or freeze for up to 3 months.
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Ham and Cheese Egg Cups
Equipment
- Muffin Tin
Ingredients
- 1 16 ounce can refrigerated biscuit dough butter flavor
- 3 slices deli ham or Canadian bacon chopped into pieces
- ¼ cup cheddar cheese shredded
- 4 eggs
- ¼ cup whole milk
- salt and pepper to taste
- scallions, for topping optional
Instructions
- Spray a muffin tin with nonstick spray, then slice the biscuits in half so that there are 16 rounds.
- Press biscuit dough rounds into the muffin tin.
- In a medium bowl whisk together the eggs, ham, milk, cheese, and pepper.
- Pour into biscuit cups.
- Bake at 350 for about 20 minutes or until eggs are cooked and biscuits are browned.
- Top with chopped scallions and serve.
Notes
- Allow the egg cups to cool for at least 10 minutes in the muffin tin. Run a knife around the muffin holes, to loosen them up if needed.
- Fill the muffin holes 3/4s of the way to prevent them from overflowing.
- Season the eggs generously with kosher salt and fresh black pepper for best results.
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