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Ham Cheese and Egg Muffin Cups

To be honest

To be honest I am not a breakfast person. I am an intermittent faster, so I rarely eat breakfast, but I really love eggs. The Ham and Egg Cups are the perfect thing to make to get my fix for breakfast food mid day.

Cheesey Ham and Egg Cups

And…..These are easily made in a muffin tin like this one I found on Amazon.

CHeese Ham and Egg Muffin Cup

Also, to be totally honest, I don’t really like ham all that much. However, there are a few exceptions. This ham is thin sliced and crisps up very nicely when baked. Plus, this ham hold the eggs nicely in a shape for easy transport after cooking.

Cheesey Ham and Egg Cups

My ham choice…

This is the ham I use for my Ham and Egg Cups. It’s minimally artificial and inexpensive. I also like this ham because it’s thin sliced and I can find it pretty much at every supermarket.

Super E A S Y KETO Ham & Egg Cups for a grab and go breakfast.  I even add these to my salads for a work day lunch.

You can use whatever thin sliced ham you want, but make sure it’s thin sliced. You want the ham to be thick enough to hold it’s shape, but thin enough to crisp up and get firm to hold the egg and cheese in place.

Thin Sliced Ham

Butcher Box has great meat options too…

I use a monthly meat subscription service called Butcher Box. They do not have sliced meats , but everything they have is of the highest quality and delivered right to your door.

CHeese Ham and Egg Muffin Cup

I love their bacon…which can be used with the Ham & Eggs Cups, too. Simply precook the bacon halfway through. Then wrap inside your muffin tin before adding cheese and your egg. Then bake it all again.

Keto Breakfast or Lunch

This recipe for Ham & Egg Cups is set for just 6 serving. Honestly though, I almost always make a full dozen of these at a time. I’m a huge believer in batch cooking. Plus I never have an exact count of how many mouths to feed throughout the week.

When I make a dozen of these egg cups at a single time I’m following my steadfast rule of cook once, eat a few times.

Cute little egg cups with ham and cheese

We will have this recipe on a Sunday mid morning for 2-3 of us. Then leftovers get added to a work lunch on Monday or Tuesday. I may even have one late afternoon one day if dinner is on the run or super late.

My secret to lasting weight loss

Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like these mini Keto Ham and Egg Cups is really my trick.

Close up of a delicious Egg and Ham cup

Sorry, it’s that simple for me…I meal prep and almost always cook at home.

I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.

Pin this idea for later!

Every meal does not have to be epic.

When I am prepared I have a much better chance at success and maintaining my best health. At almost 50 years old I can wear a bathing suit confidently knowing I am the healthiest I’ve ever been in my life.

Kellie Logsdon

Watch me make those cups HERE

Muffin Cups of Ham and Eggs

Ham and Egg Cups

A great on-the-go breakfast item or…better yet, top a work salad with 2 of these Ham & Egg Cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast, brunch, keto friendly meal, lunch
Cuisine: American
Keyword: breakfast, egg, egg whites, Keto Breakfast
Servings: 6 cups
Calories: 315kcal
Author: The Kellie Kitchen


  • 12 oz ham thin slice, Hillshire Farm
  • 6 eggs
  • 6 oz cheddar cheese shredded


  • Preheat oven to 400* and spray a 6 muffin pan with oil spray.
  • Line each muffin cup with 2 slices of ham in criss cross form. Place a tsp of shredded cheese in the bottom of each ham cup. Crack an egg into each cup. Top with sprinkle of remaining cheese on each cup.
  • Bake egg cups in 400* for 15-20 minutes or to your desired doneness.
  • Remove from oven and let cool. Using a sharp knife run the blade around the edge of each egg cup. Gently lift each egg cup out of the tin and place on paper towel just in case there is any dampness.
  • Store in single layer covered in the fridge until ready to serve. Eat chilled, room temperature or microwave 5-10 seconds to reheat.


Calories: 315kcal | Carbohydrates: 1g | Protein: 25g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 229mg | Sodium: 912mg | Potassium: 251mg | Sugar: 1g | Vitamin A: 522IU | Calcium: 233mg | Iron: 1mg
Tried this recipe?Tag it on Instagram! #thekelliekitchen

MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

Keto Breakfast options

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