Jump to RecipePrint Recipe

Breakfast egg cups are a super simple low carb/ keto breakfast option that can be ready in under 20 minutes. They are completely customizable and can feed a whole group of guests. You can store these in the fridge or freezer to keep as meal prep for the week.

Egg Cups Before Baking

Ingredients for Egg Cups:

  • 12 eggs
  • 12 slices of Ham
  • 1 Cup cheddar cheese
  • Salt & Pepper
  • Parsley for topping
Egg Cups

Tips & Tricks:

  • Prep: Make sure you grease your pan with oil or butter before starting because it is almost inevitable that one of you eggs will leak into the bottom of the dish.
  • The meat: You can use any kind of lunch meat you have in the house (turkey, salami). I suggest a thicker slice of ham or layering 2 pieces of meat. You want to make sure that you don’t have any wholes in the meat so the egg will not sink to the bottom.
  • Eggs: If you don’t like runny eggs then try whisking your egg together before adding it to the muffin tin. This will help the egg cups cook more evenly.
  • Cheese: You can use cheddar, mozzarella, parmesan or anything you have on hand that will melt well.
  • How long to cook the eggs: If you like a runny egg pull them out of the oven after 10 to 12 minutes. leave them in the muffin pan for a few minutes too cool and continue cooking from the risiduel heat. They will be very hot if you try and remove them from the pan early.
  • Muffin Pan: the only cooking equipment required is a muffin tin. You can cook them in small ramekins if you have that as a replacement. This is the muffin pan I use.
Egg Cups
Breakfast Egg Cups
Pin
Print

Breakfast Egg Cups

0 from 0 votes
Recipe by Nicole Quiring Course: BreakfastCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

6

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

293

kcal

Ingredients

  • 12 eggs

  • 12 slices of Ham

  • 1 Cup cheddar cheese

  • Salt & Pepper

Directions

  • Preheat oven to 350.
  • Grease a muffin tin. Add a slice or 2 of lunch meat in the bottom of each muffin.
  • Add shredded cheddar cheese on top of the lunch meat and then crack one egg on top of the cheese.
  • Bake for 10-15 minutes until the yolk has set to your desired liking.
  • Salt & Pepper to taste. Enjoy!

Want to see more cool recipes?

Follow me on Instagram!

Like this recipe?

Follow me on Pinterest!

Breakfast Egg Cups