egg muffin cups

Egg Muffin Cups

Easy breakfast or snack solution for busy lives. Perfect for grab and go and you can make these once a week for meal prep.

Course Breakfast, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffin cups
Calories 97 kcal
Author yvonne


  • 12 slices serrano ham you can also use parma ham or prosciutto
  • 9 large eggs
  • 3 tablespoons heavy whipping cream Dairy free option: Coconut milk or mayonnaise
  • 3/4 cup vegetable of choice asparagus, mushrooms, spinach, etc...
  • 1/4 cup shredded cheese optional


  1. Preheat oven to 400 degrees
  2. Line silicon muffin tray with one slice of ham per cup forming a cup.
  3. Divide your chosen veggie equally into portions and place in the bottom of the muffin cup on top of the ham.
  4. Place any other add in you fancy ( bacon, chorizo, turkey, feta cheese, cheddar, swiss )
  5. In a bowl, whisk together eggs and cream (dairy free: coconut milk or mayonnaise ) Salt and pepper to taste.
  6. Pour egg mixture evenly into the muffin cups.
  7. Garnish with shredded cheese or herbs. (optional )
  8. Bake for approximately 17-20 minutes until eggs are just done.
  9. Let cool and easily pop them out of your silicon muffin tray.

Recipe Notes

I make about four dozen of these every week so that my boys have easy snacks at anytime. they can be enjoyed cold or warmed in the microwave for 30 sec.

The Nutrition calculations are for all the ingredients except for vegetable of choice, since I do not know what vegetable you will choose or if you decide to leave out the vegetable, which is another option.