Baked Egg Cups are an easy and delicious three ingredient breakfast.
If you need an easy breakfast that is filling and fairly healthy baked egg cups are a great choice!
I have been making baked egg cups for years. It is one of those recipes that I thought everyone knew about, so I rarely mention them as a recipe.
However, I was recently talking to a friend about making baked egg cups and she had never heard of them and had no idea how to make them.
I decided that if she had never heard of them, maybe you hadn’t heard of them either. So, I decided to share the recipe with you today.
And I am actually resharing this recipe because I first posted this way back in 2010. The post I did back then was buried in the archives.
I know many people need easy filling breakfast recipes and breakfast for dinner ideas, so it was time to reshare this one.
Baked egg cups have been a favorite in my family for years. When I make these I like the eggs soft, but not runny. You can easily adjust the time to the eggs just how you like them.
Add a few minutes for a firmer yolk and take them out a minute or two early for a more runny yolk.
For my daughter who is dairy free I just leave off the cheese.
These also reheat well. They are best fresh from the oven, but my kids love it when I make extra so that they can reheat them for breakfast the next day. It is an easy recipe to make extra of so make a few extra for your breakfast later in the week.
You can use any type of Canadian bacon or thinly sliced ham for baked egg cups. I use whatever I have. The Canadian bacon or ham just needs to be sliced thin enough to mold to the muffin cups.
Even a simple sliced ham lunch meat works well for making these.
My favorite muffin pan for is the USA Muffin Pan. Nothing sticks to this pan. I love it. I own two of them. I also own the six cup version. I have given these pans as gifts and everyone has loved them.
Eggs and baked egg dishes are not always easy to clean off dishes, but in the USA Pan all I really have to do is wipe the clean. No scrubbing is needed. They really are the best muffin pans.
Need more quick and easy breakfast recipes? Here are a few of our favorites:
- Mexican Scrambled Eggs
- Eggs and Sausage
- Easy Baked Mexican Eggs
- Instant Pot Boiled Eggs
- Greek Scrambled Eggs
Baked Egg Cups
Baked egg cups are an easy breakfast that uses only three ingredients!
Ingredients
- eggs
- Canadian bacon or thinly sliced ham
- grated cheese
Instructions
- Line muffin tin with a piece of Canadian bacon or ham
- Crack egg into the piece of Canadian bacon or ham.
- Sprinkle with cheese.
- Bake at 375 for 15-17 minutes. The time will depend on how you like your eggs.
- Remove from pan and serve.
Oh my goodness, I have never heard of these before. And… they are so easy to make. Thanks for sharing!
Wow! This is just like the egg cups my mom always made, except she made a corned beef hash “crust” and then cracked the eggs in and sprinkled salt and pepper. This is so much easier – I’m going to try this as soon as I get some ham!
I’ve seen some variations on this idea, but never tried any of them. I tend to be unsure about cooking eggs in the oven for some reason. These look DELICIOUS and we just had breakfast-for-dinner last night. I might have to make these soon since I just bought some deli ham.
@Catherine,
I made these last night for dinner and they were a hit even though they “looked weird” they were still “surprisingly delicious.” Gotta love the compliments at the dinner table! Served with English Muffins which were on sale.
@Catherine, I am so glad that you liked them. English muffin would go perfect with them.
Never heard of this either, what a lovely idea, gonna try it. Many thanx
These look great and no, I’ve never heard of them before.
Are these any good microwaved the next day?
@Julie, I have never microwaved them, but I think it should work. The egg would just get more done I think. It would be worth trying. Let me know if it works.
@Lynn, If you don’t want the egg to explode all over the microwave, you should prick a small hole in the yolk before cooking!!!
I have never heard of these, but they sound really simple and my kids would probably love them!
Wow – thank you for posting this! I never heard of this and now I will have another GF breakfast ! Thank you so much. I can’t wait to try it.
Nope, I’ve never heard of such a thing! Sounds easy enough to make though!
Never heard of them either! But wow, so easy that I’m definitely going to try it. Thanks for sharing!
I have to admit that after years of making egg cups like this in stoneware, I tried it in the old tin muffin pan one day and liked the crispiness of the bacon better.
If leftovers are microwaved, do it for about 20 seconds at a time and check. If it goes very long at all, it will explode. Done that, too!
These look really good & so easy! I’m doing a no carb-no sugar diet & this will be great. I’ll be making these soon.
I had never heard of these before.
I’ve had something similar- except the meat was chopped up in the egg mixture w/ cheese, veggies, and chives. these look really good! and we didn’t call them baked egg cups but egg muffins.
Never heard of or eaten these before, but they look great! Thanks for sharing, we will be trying these soon!
I feel as if I’ve lived under a rock! NEVER heard of them either. No explanation….but I am seriously going to give these a try. They look perfect for all of the eggs we’ve been getting from our little flock of chickens…THANKS for sharing :-)! I enjoy your blog so much.
I think I have heard of these before, but have never made them. They look really good. I think my family might have a new breakfast idea. Thanks. Chris
How funny! We just had these for dinner last night! I used Rachael Ray’s recipe for what she calls “Green Eggs and Ham.” First, you saute a couple shallots and add a box of spinach. Add 1/3-1/2 cup of cream and simmer until thickened. Season with salt, pepper, and nutmeg. Put your ham in the muffin tin. Add a spoonful of the spinach mixture into the bottom and crack an egg over top. Bake at 375 for about 20 minutes. SOOO yummy. I’m going to heat one up in the microwave right now… hang on and I’ll let you know how they heat up. OK. Heated them up for 45 seconds, and they were just fine. The ham wasn’t as crispy obviously but still good.
We make a version of them. We use Hashbrown potatos for the cup, and we call them birds nest. We make them for special occasions. Fathers Day, Easter, CHRISTmas.
God bless
I have never heard of these! They look delicious and so easy to make!
How easy! I think I’ve heard of them before, but never really knew what they were. These look really yummy.
Wow I have never heard of these! How cute and fun! My kids would love them, I bet. Thanks so much for sharing. 🙂
These look really good!and no i have never heard of them.
Thank you for posting these, I had never heard of them and the look so easy to make. I think I may have to make these with the help of my little guy! Thanks!!
Question – does the yolk gets fully cooked or is it still soft? Looks yummy, will try it soon, but think I will wisk the eggs before pouring in for my yolk hating son 🙂
@Kim, The yolk is still a little soft, but you can easily cook for a little longer for a firmer egg. If your son does not like yolks I think scrambling them would work fine.
I’ve not heard of them before either. But they look delicious!
I feel a new series coming on! Something like ‘effortless assumptions’. All the recipes you assume others already know about but so many of us have never heard of such a thing! I would have never thought to do this so I am glad you posted them!
Theresa
As old as I am and as much as I’ve cooked/baked, I haven’t heard of these. 🙂
Thanks for sharing! Very easy and tasty too I’m sure.
Nope, never heard of them…but yum!!
I’ve never heard of them before…
Haven’t made them in ages but will be now that I am drooling from these delicious pictures! My kids love them – and I use the same PC muffin tin too – LOVE IT!! We like to squirt a few drops of hot sauce on them too.
I’ve seen these on other blogs before. Would love to try it one day but it’s pretty hard to find Canadian bacon here in Kuching.
I have never heard of these before either. These would be a perfect for my kids on school mornings!! Can you freeze them?
@Rachel @ CrazyTown, I have never frozen them, but it is worth trying. I would start with just freezing one or two and see how it works. I might change the texture some. Let me know if you try it.
I do something similar in ramikins. Except my recipe calls for a small dollop of sour cream. Always do this for company staying over. It is soooo easy, and looks all fancy. I am going to start doing them in the muffin tin. Thanks for sharing.
Never heard of them. Yum!
I have never heard of these either, so glad you posted this. Thanks for sharing.
Never heard of them. They look easy enough to try this morning.
I make them by spraying ,then bread crumbs in bottom, bacon bits, cheese then egg. or put egg in first then whatever on top.
Okay, now I want to take a slice of bread, take cookie cutter, cut out the center, butter, put crumbled cooked sausage or diced ham or Canadian bacon, add a scrambled or raw egg, cook, flip over. My 6 year old daughter and I find these fun.
Made these tonight for a “breakfast” dinner and they were SOOOO easy!! They looked cute and tasted great.. luv it 🙂
@Tamarha, I am so glad that you enjoyed them!
I have never heard of these, but am so excited to make them. They would be super fast and easy. Thanks so much!!
I’m like the rest of the crowd here and have never heard of them before. But definitely something I’m going to try. 🙂
This is a new one on me, but they sound delicious. I can’t wait to get some Canadian bacon to try them. They also sound like a great way to make breakfast for company.
You guessed it…………I’ve never heard of these before either but can’t wait to try them!
I’ve made something similar, but using ramikin dishes. Never thought about a muffin tin. The recipe I have also calls for a tiny dollup of sour cream on top, which I really like. I often make my version when I have guests over.
Hi,
I have never heard of them until now. Wow! Can’t wait to try them.
How fun!
Thanks,
Cora
thanks! yum!
Hi I recently discovered your blog and I love it! I check it daily!
I showed this recipe to my husband and he was drooling lol.
Problem is I don’t have an oven right I was going to ask you if you have tried freezing them I saw that someone else asked you already but maybe you tried since then? Maybe I can make them at my moms house and keep them in my freezer thank you!
@Sara, I have not tried to freeze them yet, but I think it would be worth trying a couple and see if it works. These also should reheat in the microwave well. You could make a few up at your mom’s house and then eat them over a few days. That might work also. I hope you enjoy them, and that you get an oven soon!
I made these last night for dinner and we put them in between english muffins for an easy version of a breakfast sandwich. We loved them, they were so good! I also froze the leftovers and then reheated one this morning for breakfast and it was just as good. Thank you for the great recipe!
I’m making these for dinner tonight with hashbrowns. Looking forward to trying it tonight. 🙂
baked eggs are a tradition in my home, as part of ‘breakfast for dinner’.. we have always made them with bacon, and sans cheese, but am going to try your version- looks super yum!
I’ve heard of these before. I’ve even seen variation where the ham was baked for a bit ahead to form the cup, another where rather than individual eggs, the eggs are beaten with cheese and other ingredients like mini-quiches with ham crusts.
I used to make them with bologna instead of ham… might have to use some of the leftovers and give it a shot!
Never heard of them! But I’m going to try them probably for breakfast tomorrow.
Yum! The neighbor just gave us 10 dozen eggs from their chickens!!! I will be making these! By the way, I love your stone muffin pan. I assume that nothing sticks in it? Might have to put it on my Christmas list. Thanks for the recipe.
I’m going to try these for sure. If my son likes them, they will make a great school lunch.
Since I’m vegetarian, I’ll be using either a tortilla or hash browns for the cup. Yum!
Oh goodness never heard or seen these but look like a breakfast that you could make and have on hand. Always looking for a easy breakfast for the grandkids. Are these able to be cooked and kept a day or two? Also is there a reason you don’t have the muffin pan full do they cook better that way? Thanks Judi
@Judi, We like them best eaten right away, but you can reheat them. Just be very careful not to over cook them when reheating them. There is no reason that the muffin pan is not full except that there are only 5 of us so I do not need to make 12 of them. So, you can cook only a few or the whole pan full it does matter.
I’ve never heard of these before. I love making bird’s nests, but this is a great idea! Thanks!
Never heard of these here either! My girls (7 and 10) are looking forward to making these for the family. One question…Is the ham torn in pieces or is it a whole piece just overlapped?
You want the ham to fit in the cup. So if it is a large piece of ham or canadian bacon, I trim it. If it is thin sliced you can fold it over or overlap it. Basically it is just holding the egg, so it does not have to be exact. I hope that helps and that you enjoy them!
I have never heard of these…but I made them this morning and they were a hit! Especially great for my son who is diabetic..no carb overload with his milk and fruit!
YUM! just got done making them here. we had to bake ours about 23 minutes though. might be because we used thicker slices of ham(all we had). our eggs came out “over hard” basically. but that’s how i like ’em! thanks for sharing. no one here has heard of them ever before either. THANK YOU FOR SHARING!
I love baked eggs! In the version I make I use tortilla chips for crust, 1 to 2 tablespoons of salsa, break an egg over that add the shredded cheese and bake- never fails to disappear 🙂 I will have to try this version for Christmas Eve- for some reason we always have breakfast for dinner that night .
Made these this morning to try out and we loved it! I think I’ll make them again tomorrow with my hubby being off work! Thank you for sharing! So simple, yet delicious.
I’ve never heard of these either, but I can’t wait to try them!
I have never heard of them until Pinterest. Do you think these would freeze well?
I am not sure if they would freeze well or not. It might be worth trying.
I have never hear of these! Thank you for sharing!
These look great! I also love how well used your muffin tin looks–I never trust a cook whose baking items always look brand-new. 🙂
My muffin pans are well used and show the signs of it. And you should see my cookie sheets and cake pans. 🙂
These look so good. I think they would be perfect for a Sunday morning breakfast. My husband usually makes breakfast for us on Sunday so they would be quick and easy. I have a stoneware muffin pan too and I love it!
Lynn, would these be gluten free.? I did’t know if canadian bacon was GF.
Thanks!!
These will be gluten free if you use a gluten free canadian bacon. It should be listed in the ingredients if is contains it. Most are gluten free, but some are not. So just read labels to be sure.
I have never heard of these but will definitely be making these this holiday. I am always looking for new ways to make eggs. Thanks for sharing.
Wow that looks yummy and simple. I’m new to this Gluten Free and Dairy Free World and I’m finding it difficult to find
quick and easy goodies to make myself.
I live in SA and there really is not much “Gluten Free” things around besides the flours, breakfast cerials and the rice cakes. I’m not much of a cooker nor baker so you can see the problem.
Breakfast is one of the hardest meals for me, but eggs work great, so if you can eat them recipes like this work well. It does get easier so keep at it and it will get easier.
Never heard of these but they sound like a winner to me. Gonna try them soon.
I guess I must have an older muffin pan because my eggs over-flowed over the sides when I added them. So, for my pan I need to use medium eggs. They turned out really good tho, considering. I had never heard of them, either. I never knew you could bake eggs.
Never heard of them but they sound yummy and I think I’ll be making these for a dinner some night with the baked pancake “muffins”. Thanks
I have never heard of these, but they sound easy and yummy! Pinning them to make soon!
Made Them For 100 people. Used a muffin pan that had 48 compartments. Used Genoa Salami.
One question the eggs flowed over is that correct?
I had to bake longer I think we should have been more cautious and reduced the white.
Next one will have ham and Genoa ..both are sliced thin
I love the salami idea! I have not had a problem with them overflowing. I wonder if your muffin pan was not quite as deep? And wow one with 48 compartments would be great for large crowds or freezer cooking!