Sunday, October 16, 2016

Ham, Egg and Cheese Breakfast Cups

Ham, egg and cheese breakfast cups, are little mini omelets, baked in a Texas muffin pan and stuffed into a crispy ham cup. Shown here with mushrooms and spinach, but easily adaptable for your own favorite add-ins, these reheat and freeze beautifully, making them a perfect make-ahead breakfast.

Ham, Egg and Cheese Breakfast Cups

I was flipping through my Woman's World magazine and was reminded about these little cups. I really enjoy that magazine! Have you ever read it?

I used to pick up a copy at the grocery store every now and again, so when I checked on a subscription, at first glance I had a little sticker shock! But after realizing it's actually a weekly subscription and not just monthly, I thought I would treat myself.

The magazine features things of interest to me as a woman - diet, fashion, gardening, health, crafting, spiritual inspiration, new cookbook features and, of course, recipes. This week's issue has the most adorable cupcakes and treats for Halloween so you might want to pick one up at the grocery store. One of the other recent issues featured egg cups similar to those I used to make often when I was working in the corporate world and had that long commute each way, every day.

Sometimes I'd just make them like little frittatas, basically mini muffin tin omelets, with just the eggs, chopped ham or turkey, cheese and some veggies. Sometimes I've made them with a shredded potato cup base and sometimes with turkey or ham forming the cups, that I then filled with the veggies and egg mixture. Eggs are a pantry staple, so I always have plenty of eggs and some kind of deli meat on hand, so last week when I happened to have some Virginia ham, mushrooms and fresh baby spinach in the fridge, I decided to make a batch of these and eat on them all week long.

These are so super easy to put together with whatever ingredients your family enjoys. My grandsons both love the little ham and cheese omelets that I make with the Sistema microwave cooker, so for the kids you can keep it that simple. I like to get in a few veggies myself! Bake a double batch of them over a weekend and then pop into a Lock & Lock to store some for the week, and freeze the rest.

I do love me some Lock & Lock, but remember the Tupperware parties back in the day? It was a fun way for women back then to get away and hang out together and pick up a few new things for the home. I still have a few of those now "vintage" pieces - y'all have seen the cake takers make an appearance on the blog from time to time for sure, in that lovely mustardy color that was so popular back then, put I have measuring cups and spoons that I use every day, and Mama's giant bowl I use for shelling beans and peas. These days, it's all about Lock & Lock though, and since I cook almost every day, we've always got leftovers and my fridge is full of Lock & Lock. They really do keep things much fresher and for a much longer time, so there's usually a bunch of them in my fridge at any given time!

These egg cups reheat great in the microwave, just a matter of seconds and voila, add some fresh fruit and a slice of whole grain toast, and you've got a good, hearty breakfast in no time on those harried mornings. They're really yummy nestled into a bowl of grits too - one of my favorite breakfasts.

I really love the stone ground grits from Palmetto Farms in South Carolina. They're not available locally, so I order them online. I usually buy two, storing one bag in my fridge and the other in the freezer to keep but now Amazon has them on their subscribe and save program, which I use for a lot of my household goods. There's a reason I love me some Amazon y'all! These grits are all natural and so creamy that they can also be made ahead and reheated nicely with a splash or two of some water or milk stirred in. Just delicious and way better than any grocery store grits around here!

Here's how to make my ham, egg and cheese breakfast cups.

Preheat oven to 350 degrees F. Butter a jumbo, Texas muffin pan and place one slice of ham into each cup. Distribute vegetables evenly between the six cups. I used baby spinach and mushrooms and recommend slightly precooking any firm veggies in a pat of butter to soften before baking.

Distribute half of the shredded cheese evenly between all six cups. Whisk together the eggs, milk and seasonings; pour evenly between all the cups. Bake for 18 to 20 minutes or until eggs have set; remove and distribute remaining half of cheese between all cups. Let rest for 5 minutes.

For more of my favorite breakfast and brunch recipes, visit my page on Pinterest!

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Recipe: Ham, Egg and Cheese Breakfast Cups

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 6 servings

  • 1/2 tablespoon unsalted butter
  • 6 thin slices baked Virginia ham
  • 1/2 cup chopped fresh spinach (see notes for substitutes)
  • 1/4 cup chopped mushrooms (see notes for substitutes)
  • 1/2 cup shredded cheese, divided
  • 6 large eggs
  • 1/4 cup milk or half and half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning, optional

Preheat oven to 350 degrees F. Butter a jumbo Texas muffin pan and place one slice of ham into each cup. Distribute vegetables and half of the cheese evenly between all six cups. Whisk together the eggs, milk and seasonings; pour evenly between all the cups. Bake for 18 to 20 minutes or until eggs have set; remove and distribute remaining half of cheese between all cups. Let rest for 5 minutes. Once cooled, may be stored in an airtight container for about four days, or frozen.

Other Add-ins: Use about 3/4 cup total of any cooked, chopped firm veggies, such as onion, bell pepper, fresh broccoli, or cooked and crumbled bacon or sausage, seafood, additional ham, whatever omelet fillings you love. I recommend precooking any firm veggies in a pat of butter to soften before baking. More tender and leafy vegetables do well without precooking.

Cook's Notes: Remember all ovens vary, so keep an eye on these, as you may need more or less cooking time. May also substitute other sliced deli meats for the Virginia ham, such as a sweeter baked ham, smoked turkey or roast beef, or other favorites.

To Freeze: Prepare as above and let cool. Flash freeze individually on a sheet pan, then vacuum seal in a Food Saver bag (using a moist/gentle setting) or zippered, freezer bag. Cook in 30 second intervals, until heated through. Actual time will depend on wattage of microwave and vessel used.


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Posted by on October 16, 2016
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  1. I am going to unsubscribe, as I feel I am reading one big advertisement for all your products, and then, oh, yes, here's a recipe.

    1. Oh my goodness, well I think you emailed me earlier today so I took care of it right away for you. I really don't understand why you take issue with me sharing the products that I use & love though - that is what a blog does! At any rate you've been unsubscribed as requested, so you won't see any more of my posts - recipes OR products - so I guess the point is moot.

    2. Actually, I like the idea's for new products myself. I am going to order these grits!

    3. kaykay I know you will love them - they are the best grits! I have to warn you though. They will spoil you for grits. These are the only ones I use now since I discovered them!

  2. I love doing baked eggs in silicone muffin pans on the grill. We just did some while camping with a bunch of friends in Atlanta last weekend. Well two weekends ago now, where does the time go?

    1. Tell me about it Chris! When I was younger it seemed to take forever for those milestones to happen we all wait for - dating, driving, drinking (lol) - and now, the time seems to just fly by now. What seems like yesterday was actually 3 months ago!!

  3. Sorry you feel that way. I like seeing the items she finds useful. Also, people often ask for that kind of information. This lady writes and provides her own recipes and we get to benefit from her work. If she benefits from the sale of these products she deserves it. We still benefit from her blog.

    1. Thank you for your kind words Mrs C! I'm going to write off Ms. D's Dynamos as having a bad day as I've had one today that wasn't especially stellar myself and of course, her comment didn't exactly enhance that either! :) That's life. Oh well, sometimes folks need to vent and unfortunately they vent in the wrong manner and the wrong forum. Hopefully now that she's unsubscribed she's feeling better about letting that out!

  4. Mary, I appreciate the fact that you tell us what you are using. I have purchased several things that I absolutely love. Anything that will make cooking and baking easier I love. So thank you for sharing and keep up the good work.

    1. Thank you so much Dee Dee! It's really just me sharing the things that I enjoy and that make the job in the kitchen a little easier, so I'm happy to see you've found some good things too!!

  5. Love your recipes and practical advice about the fixing and cooking process. Your recipes are for real home cooks who cook for real families. Now about your products and kitchen supplies...we seem to think alike and I use many of the same. Love lock n lock. No more spills in fridge. No more dried or stale cookies a crackers. BTW love your temptations. I use it everyday. Now about those egg cups...can I cook them in the microwave? Love all your efforts ...keep going.

    1. Thanks Mary (and we both have the same name)! I make these in a batch so I have not tried cooking them in the microwave that way. I'm sure the microwave egg cooker would work nicely for one or two cups at a time, though different in texture from the oven. I'm just not certain as to doing an entire tray of them like you can do with the oven. That may be a bit much for a microwave!


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