Start your day with these 6 easy and delicious baked egg breakfast cups! A simple, customizable, and healthy breakfast idea for busy mornings. Try them now!
I don’t think you can have too many easy, high-protein egg-based breakfast recipes up your sleeve. Dishes like my bacon, broccoli, and potato frittata, my healthy homemade Egg McMuffin, and my microwave egg caprese breakfast cups are perfect to eat on your way out the door. These Egg Muffins with Ham and Cheese are yet another recipe to add to your “breakfasts for busy mornings” collection. The inspiration for these egg muffins cups was my ham and cheese breakfast casserole. They have the same texture as an egg strata (an Italian egg and bread casserole, similar to a savory bread pudding) with ham, cheese, and tomatoes added in. The best part about these egg muffins is you can swap out ingredients and make them your own. Plus, you can prep them the night before and bake in the morning in under 30 minutes. Or, bake and reheat for a minute when you’re ready to eat them.
In This Post
Why You’ll Love Them
- Egg Muffins are super customizable—customize them with whatever ingredients you’re craving: red peppers, mushrooms, bacon, sausage, and different cheeses and herbs. It’s your cup and your choice.
- They’re meal prep-friendly
- Egg muffins are protein-rich so they’ll keep you full until lunchtime
Egg Muffins Ingredients
You don’t need many ingredients to make these egg muffins cups. Remember, these are easily customizable too, so feel free to swap out with your favorite flavors. Here’s what you’ll need:
- Eggs—large eggs work best
- Milk–I use whole milk to make the eggs more custardy, but half-and-half or 2% will work
- Dry mustard–this lends a nice, subtle tangy, savory flavor
- Parmesan cheese–Parmesan adds a salty tang and melts into the egg
- Kosher salt and freshly ground black pepper–for seasoning
- Cubed bread–I use sourdough but you french bread or white bread work too
- Tomato–any type you like; or try sun-dried tomatoes
- Ham–I use simple deli ham here, but any kind will do (or try bacon, cooked pancetta, or Canadian bacon
- Fontina cheese–I love the meltiness of this creamy white cheese. You could also use comté, gruyere, Monterey jack, or medium cheddar
- Fresh basil–I like the herbaceousness that basil adds but parsley works too
Find the complete recipe with measurements below.
How to Make Egg Muffins
These egg muffins are so simple to make, everything just needs at least 1 hour and up to overnight to soak and get happy). I love making these at night and letting them hang out in the fridge while I sleep. Then in the morning, poof, all I have to do is turn my oven on!
- Whisk the wet ingredients. In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese, salt, and pepper.
- Combine the bread and other filling ingredients. In a separate bowl, combine bread, ham, tomato, cheese and basil.
- Prep your pan and bake. In a non-stick large muffin tin or popover pan, spray with cooking spray. Evenly fill the muffin cups with the bread mixture. Pour the egg mixture over the bread mixture until they’re evenly distributed or ⅔ full.
- Refrigerate the muffins for at least one hour or overnight. This helps the egg mixture soak into the bread.
- Bake the muffins. In the morning, take them out of the fridge, preheat the oven to 350°F, and bake for 20-30 minutes until the eggs are set. Let sit in the pan for 5 minutes before removing to eat or save at room temperature or in the fridge.
FAQ and Recipe Tips
- How long does it take to bake egg cups at 350°F? About 20-30 minutes or until your eggs have set and begin to pull away from the sides of the muffin tin.
- Why are my egg cups rubbery? Your egg cups should not be rubbery. If they are, you’ve likely overbaked them.
- Plan ahead. Allow for ample time for the bread to soak up the liquid—at least 1 hour and up to overnight.
Storage Tips
- Egg muffins will keep stored in an airtight container in the fridge for about 4 or 5 days, and in the freezer for about 3 months.
Recipe Additions and Substitutions
- Make these in a 12-cup muffin tin or a 6-cup popover pan.
- Instead of ham, try cooked pancetta or bacon, or chopped Canadian bacon
- Add slivered spinach or kale
- I use whole milk but half-and-half, 2% milk, or plain almond milk works too.
- I use sourdough or French bread but white bread or Texas toast will work
- Instead of fresh tomatoes, try sun-dried tomatoes
- Any other melty cheese works well but you could also try goat cheese or feta cheese
Egg Muffin Cups (with Ham and Cheese)
Ingredients
- 4 eggs
- ¼ cup whole milk
- ½ teaspoon dry mustard
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ½ cups cubed bread sourdough, french bread, or white bread
- 1 small tomato seeded and diced
- 1 cup diced ham (3 ounces)
- ½ cup fontina cheese (4 ounces), cut into small cubes
- 2 tablespoons fresh basil thinly sliced
Instructions
- In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese, salt, and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil.
- Spray a non-stick 12-cup muffin tin or 6-cup popover pan with cooking spray. Evenly load each cup with the bread mixture. Whisk the egg mixture again and pour it evenly over the bread mixture or until the cups are ⅔ full. Cover with plastic wrap and refrigerate for at least one hour or overnight.
- When ready to bake, take the tins from the fridge and preheat the oven to 350°F. Bake for 20-30 minutes until the eggs are set and begin to pull away from the sides of the tin. Cool the muffins in the tin for 5 minutes before removing. Enjoy warm, at room temperature, or store in the fridge. The muffins will keep for 3-4 days in the refrigerator.
