Baked Eggs in Ham Cups

Making breakfast portable seems to be a trend in my house right now.

In the days before Paleo, we used to stop at Dunkin Donuts every morning on the way to work.

I’d get an egg white flatbread, and M would get a sausage egg and cheese.

Always with coffee (mine was a large with skim milk and three Splenda. Yes, you heard right: three Splenda).

Now we make eggs at home most mornings, but there are some days when we need to grab a quick bite.

Thus egghamcakes were born. You can call them Baked Eggs in Ham Cups.

Baked Eggs in Ham Cups

Ingredients:

12 slices of ham (free of preservatives)

12 eggs

salt, pepper and paprika

Line a muffin tin with ham.

Crack an egg into each ham cup.  I sprinkled mine with salt, pepper and a little paprika.

Bake at 375 F for 20 minutes.

That’s it! A delicious, portable, Paleo breakfast.

About Allison

Allison is a Certified Holistic Health and Nutrition Counselor. She specializes in empowering individuals through 1 to 1 Health Counseling Programs to cultivate a carefree relationship with food, and to have more vibrant, natural energy by transitioning to a whole food, often Paleo, diet. DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I believe in and trust.

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25 Responses to Baked Eggs in Ham Cups

  1. Anna February 2, 2012 at 12:36 PM #

    What a lovely and tasty idea! Thanks for this, I’m sure going to try it :-)

    • Allison February 2, 2012 at 12:37 PM #

      Thanks, Anna! Let me know how they turn out!

      • Jane007 April 2, 2012 at 2:46 PM #

        I want to thank you so much for this.. I am SO NOT a cook.. in fact I’m really shy to try anything and I made this and it came out great and shocked everyone in my family that I even tried to cook something.. yey!

        • Allison April 2, 2012 at 3:58 PM #

          Hi Jane! You’re so welcome! I’m really glad that you and your family liked them and that this recipe got you cooking!

  2. CindyK February 2, 2012 at 9:53 PM #

    Hi Allison, I was wondering if you’ve ever tried this with other types of meat besides pork? Maybe chicken or beef? If so how did they turn out? I’m not a big pork person per se.

    I have used pork and beef bacon before to make cups with the eggs in them…they turned out well, but its more time consuming trying to crisp up the bacon – I’ve also tried sausage – an ‘open’ scottish egg so to speak.

    Thanks! Happy Cooking!

    • Allison February 3, 2012 at 10:38 AM #

      Hi Cindy! I’ve actually never tried this with any other meat–although I thought about bacon cups… You could probably replace the ham with any deli meat– I bet it would work with chicken or turkey…maybe even roast beef.

      I think the key is to pick a thicker slice of meat so that the cups hold their shape and don’t stick to the pan as much.

      Let me know what you decide! I’d love to hear how they come out.

  3. Maddie February 6, 2012 at 4:05 PM #

    This looks uber yummy! I see you would make quite a bit…how long does each batch last? Do you reheat them throughout the week?

    • Allison February 6, 2012 at 4:18 PM #

      Thanks, Maddie! I usually make one batch of these a week, which is 12 hamcups, and reheat them throughout the week. We usually eat 2 at a time, so they last us (2 adults) 3 days. We save them for those hectic mornings when we’re on the go, or too lazy to actually make eggs. They’re real lifesavers.

      I probably would make two batches at once and have them last a little longer, but I only have one muffin tin. These are by far my favorite on the go breakfast to date!

      • Maddie February 9, 2012 at 3:47 PM #

        Thank you so much!! They turned out awesome! As much as I love bacon I think I prefer this with the the ham more so than the bacon ^__^

      • Amanda January 24, 2013 at 7:43 PM #

        I just found your website from a friend. These sound great. I’m always looking for new breakfast ideas. Question: How do you reheat them? Also, do you store them in the fridge or freezer? I’d love to make up a bunch for our crazier mornings. :)

        • Allison January 25, 2013 at 10:27 AM #

          Hi Amanda! I usually store them in the fridge (I eat them too quickly to freeze them) and reheat them in the microwave for a few seconds– sometimes I just pack them and let them come to room temp and eat them that way. It’s kind of like a hard boiled egg wrapped in ham ;). You could definitely freeze them and then take them out to defrost overnight.

  4. CindyK February 12, 2012 at 11:02 AM #

    Hi-

    I made a version of these this morning for my family. I used Corned Beef (no msg) for those that didn’t want pork and Sopressata (no msg) for those who didn’t mind pork.

    Worked very well. I did use glass ramikins/bowls, I did not grease them or add any water to the ramikins. I used salt free Mrs. Dash for the seasoning on top. Baked at 400 for 25 minutes. They looked like they were sunny side up, but were firm and moist, not runny.

    I did use a little spatula to loosen them up from the bottom of the glass, but they didn’t really need a lot of help.

    Everyone who ate them loved them.

    Thanks for putting the idea in my head again for cooking eggs like this.

    • Allison February 12, 2012 at 12:14 PM #

      You’re welcome! Sopressata sounds delicious! I’m glad that you liked them. Thanks for sharing your variation!

  5. Christine McLaren December 23, 2012 at 10:39 AM #

    Well this was a hit! First of all, my 7-year-old twins could help make it, which allows us to talk about each ingredient, second they loved it and wanted more. Lastly, my more “hearty” eating husband loved it! I added a little cheese in the bottom and used smoked turkey slices.

    • Allison December 24, 2012 at 10:23 AM #

      Yes! That’s great! Thanks for sharing.

  6. Oh Lardy January 27, 2013 at 1:50 PM #

    I made these this morning and they are great! However, cooking them at 375 for 20 minutes results in a firm, almost hard boiled, yolk. I was hoping for a runny middle. So, I would cook at a lower temp or the same temp for a shorter time if you are looking for a runny yolk. Great recipe!!

    • Allison January 27, 2013 at 10:06 PM #

      Thanks for the modification, Oh Lardy! A runnier yolk would be delicious for a Sunday brunch ;)

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