Whether your New Year’s resolutions include starting Whole30, or eating a protein-heavy breakfast, or going paleo or gluten-free, or simply saving money by not picking up breakfast (hello, Starbucks Sous Vide bites! So good … but $4.45 a pop?!), this ham and egg cups recipe is for you.

Plus, I don’t know about you, but I prefer a warm breakfast, as opposed to a cold smoothie, when it’s so darn cold outside. And, for lingering meals, these can sit out for awhile as they are good warm, but they are plenty good when cooled to room temperature — or simply heat for a few seconds in the microwave.

My dear friend, Jere Myers, introduced me to this recipe, and it’s one you may have seen on Pinterest as there are plenty of versions out there. For the past few years, she and I have had the chance to spend Thanksgiving morning together, with several friends, for a Thanksgiving walk/run and then brunch afterward. It’s a potluck, and I always look forward to both the friends and the food — especially this dish paired with a fresh salad. This combination of good friends, exercise and good food always starts this day of thankfulness and eating off right!

Jere suggests serving these ham and egg cups with an arugula salad with pomegranate seeds, avocado and goat cheese, dressed with avocado oil, champagne vinegar, honey, salt and pepper (adjust ratios according to your taste). She also suggests that you can also add a quick sweet potato hash and voila — you have a lovely brunch menu for an in-home Saturday or Sunday meal.

These are so easy to make that I bet they start becoming a mainstay breakfast item for more than just weekends. Reheating in the microwave works well the next day, so don’t think they all have to be eaten at once!

Add some salt and fresh ground pepper to your ham and egg cups.

Ham and Egg Cups

Jere Myers
Easy to create ham and egg cups are the perfect way to add some homemade goodness to your morning!
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breakfast
Servings 6 servings

Ingredients
  

  • Cooking spray for pan
  • 12 slices of deli-style ham
  • 12 eggs
  • Parsley
  • Salt & pepper

Instructions
 

  • Preheat oven to 400 degrees.
  • Spray muffin tin with cooking spray.
  • Line each cup with a slice of ham.
  • Crack an egg into each cup.
  • Salt and pepper to your liking.
  • Bake about 12 minutes (more or less depending on how runny you like your eggs).
  • Add some parsley to garnish and any extra black pepper you desire!
Tried this recipe?Rate it above to let us know how it was!

 

Variations to consider (which add cheese, so not paleo at this point):

  • Sprinkle a little cheddar cheese on top of the ham before adding the egg.
  • Add some green onion to the above suggestion.
  • Scramble the eggs with cheese and milk and any other ingredients and pour mixture on top of the ham.

Above all, enjoy your variation and the goodness of a warm breakfast made at home!

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For a humorous recap of the different stages of the Whole30 diet, see our article “10 Things No One Tells You About the Whole30 Diet.”