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Keto Ham and Cheese Egg Cups - A Simple, Satisfying Breakfast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Large eggs (8–10): The base of the recipe. Use as many as your muffin tin requires.
  • Shredded cheese (1 to 1½ cups): Cheddar, Swiss, Monterey Jack, or a blend. Pick one that melts well.
  • Heavy cream (2–4 tablespoons): Adds creaminess and a softer texture. Optional but recommended.
  • Salt and pepper: Season to taste. Go light on salt if your ham is salty.
  • Garlic powder or onion powder (¼ teaspoon each): Optional, for a savory boost.
  • Fresh herbs (1–2 tablespoons): Chives, parsley, or green onions for brightness.
  • Nonstick spray or butter: To prevent sticking in the muffin tin.

Method
 

  1. Prep the pan: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick spray or butter.
  2. Line with ham: Press one slice of ham into each muffin cup to form a “cup.” If your slices are small, overlap two pieces.
  3. Whisk the eggs: In a large bowl, whisk eggs with heavy cream, a pinch of salt, pepper, and any optional seasonings. Stir in half of the shredded cheese.
  4. Fill the cups: Divide the egg mixture evenly among the ham-lined cups. They should be about ¾ full to prevent overflow.
  5. Add more cheese: Sprinkle the remaining cheese on top of each cup. Add chopped herbs if using.
  6. Bake: Place the muffin tin on the middle rack and bake for 14–18 minutes, until the centers are set and the edges are lightly golden. The tops may puff; that’s normal.
  7. Rest briefly: Let the egg cups sit in the pan for 3–5 minutes. This helps them firm up and release more easily.
  8. Remove and serve: Use a small offset spatula or butter knife to gently lift each cup out. Serve warm.