Baked Ham & Cheese Breakfast Egg Cups

baked ham and cheese muffinsThese ham and cheese breakfast muffins are so delicious, so easy to make, and so versatile. I make these quite a lot because it’s a quick and easy breakfast to prepare, makes almost no mess, and it’s impossible not to love them! You can pretty much add any ingredients to this recipe including tomatoes, spinach, onions and whatever else you like to have with your eggs. I keep mine simple and just do ham and cheese and if you have any leftover you can simply heat them in the microwave for 30 seconds and enjoy the next day.

An extra tip: these are freezable! You can prepare them in advance, place them in the muffin trays and freeze raw. Then just take them out of the freezer half an hour before cooking and they’ll taste just as great!

ham and cheese breakfast muffinsWhat you’ll need (makes 6):

  • 3 slices of bread
  • 50 gr Emmental cheese
  • 20 gr Parmesan cheese
  • 3 slices of smoked ham
  • 4 large eggs
  • 1 tablespoon cornflour
  • 2 tablespoons milk
  • salt & pepper to taste



Line the bottom of the muffin cases with bread. Tip: I use a cookie cutter to cut the bread into the right size to fit the bottom of the muffin case. Grate the cheese and chop the ham into small pieces, and add these to the muffin cases. Beat the eggs and ad the seasoning, milk and cornflour and top the muffin cases with the egg mix.

Bake in the oven for approximately 20 minutes until risen and golden brown.


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