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Carole Cyr: "wow belles idée merci" Read More
4Ingredients
┅Seconds
240Calories
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Ingredients
US|METRIC
4 SERVINGS
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol355mg118% |
Sodium740mg31% |
Potassium270mg8% |
Protein21g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber1g4% |
Sugars<1g |
Vitamin A10% |
Vitamin C4% |
Calcium15% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(45)

Kevin Goldman 3 years ago
Very well...6 eggs made for 9 ham cups unless you use jumbo muffin pans. Still...very easy and crazy delicious!

Chardonnay 3 years ago
Awesome quick little recipe. Easy in a crunch and tastes great. You can use any lunch meat

Suzanne O'Neill 3 years ago
Great idea for kids and just something a little different. Very quick and easy. Will make these again.

Damon 3 years ago
I chopped up mushrooms and tomatoes and mixed them in with the eggs. Did not scramble eggs ahead of time, just added the mixture to the ham cups. I topped the eggs with mozzarella and Parmesan cheese, and added basil before serving

Alyse Cook 3 years ago
Great recipe!! I had to cook a while longer added green onion for taste ... small batch to try out recipe

Hank Hill 3 years ago
First time I put the raw eggs into the cups and cooked 10 minutes. Since I’m putting them in the fridge, I wanted them to be a little underdone so I did 10 minutes and they were cooked through and didn’t get chewy when reheated. Needs a kick though.
Second batch I made with egg beaters to cut the cholesterol and calories. Added some diced jalapeño.

Bonnie 3 years ago
I used a jumbo muffin pan and baked it in a toaster oven. Due to smaller size, I cut cooking time by 1/3. Puffed up and browned nicely. I plan to add green chilies next time.

Matthew Beekman 4 years ago
Just make sure to slightly undercook the scrambled eggs as they continue to cook in the oven. Awesome dish!!!

Marlene C. 4 years ago
these are so good. all 4 of my kids loved them. we froze the left overs and my daughter makes one every am for breakfast

Vance Goodman 4 years ago
Its easy and quick. However I did not scramble and pre-cook my eggs. I just cracked them upon in the ham. this took me about 17 minutes for it to cook. If you were to do the same, 16-20 minutes should suffice. I'd say 16-18 minutes is perfect. 16 if ypu want it a little runny, 18 of you don't, 17 if you want it in the middle.

Barrons 4 years ago
I didn't cook the eggs all the way before I put them in the cups and stuck them in the oven so that they wouldn't dry out as they baked. I also made this with turkey breast deli meat and turkey bacon mixed in to the eggs. I didn't have cheese but they still turned out really tasty! Highly recommend.

Arlinda 4 years ago
Your ham and egg cup sounds great now to eat it on the go add a toasted English muffin.