snack — omnivore

Ham and Egg Cups

prep time 10 minutes
cook time 20 minutes
yield Up to you!


Muffin tin recipes like this one make life so much easier. These snackable baked egg cups use a slice of ham as the "crust" to hold all the yummy fillings. The hardest part? Choosing between a classic combination of ham and cheese or going wild with veggies; try chopped mushrooms, bell peppers, cherry tomatoes, spinach, broccoli, or experiment with multiple flavors in one muffin tin!



For each cup:

  • 1 slice of ham (minimum 5” diameter)
  • 1 medium or large Nellie’s Free Range Egg
  • 1 tablespoon mixed chopped veggies, optional
  • 1 tablespoon grated cheese, optional
  • Salt and freshly ground black pepper to taste


  • Grease the appropriate number of muffin tin cups for your desired serving yield (see notes).
  • Press one slice of ham into each cup, doing your best to work it into the bottom corners and crimping/folding the sides to overlap as needed.
  • Sprinkle veggies in the bottom of each ham cup, if using.
  • Crack an egg into each cup (or crack into a ramekin first, then pour into the ham cup if you prefer).
  • Sprinkle cheese on top of the eggs if desired.
  • Bake at 375F for 20 minutes (see notes).
  • Once ready, loosen the sides of the cups from the pan with a dinner knife or spatula before carefully removing them. Finish with salt and pepper, chopped fresh herbs, hot sauce, or anything else that sounds tasty and enjoy!

Nellie’s Notes

This recipe makes enough for a single cup as written, so feel free to multiply it to your desired serving yield! If you prefer, you can also skip the veggie and/or cheese addition and stick to a classic ham and egg pairing.

A 20-minute bake time will cook the eggs through fully, so if you’d like them to be a little runny, bake for 15-17 minutes instead.

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