Muffin Cup Eggs

Prep Time
Cook Time
Ready In

"I have limited cooking space at our summer camp and I make breakfast for a crowd quite often, so I came up with this recipe to make it bit easier for myself. I have at times used 12 teaspoons real pre-packaged bacon bits instead of ham which works well also."

Original recipe yields 12 servings


  • Serving Size: 1 (83.8 g)
  • Calories 98.5
  • Total Fat - 6.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 211 mg
  • Sodium - 119 mg
  • Total Carbohydrate - 1.4 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.9 g
  • Protein - 8.7 g
  • Calcium - 78.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Grease a 12 cup muffin tin.

Step 3

Mix ham, onions and plum tomatoes and distribute evenly in bottom of muffin cups.

Step 4

Whisk eggs until fluffy and pour even amount over ham, tomato and onions.

Step 5

Top with cheese.

Step 6

Add salt and pepper to taste.

Step 7

Cook for 20 to 25 minutes or until cooked through.

Tips & Variations

No special items needed.



These are delicious little egg muffins...I'm going to try some of the other chefs suggestion next time...I made these to freeze so I can grab a few and toss them in the microwave for a quick breakfast...made for "Alphabet" tag game at FFF...

review by:
(24 Nov 2019)


I made these exactly as per recipe. These are so light and fluffy, the family loved these and they made for a wonderful light dinner. The few that were left warmed up for a lovely quick breaky for me the next day. Great recipe I will be making again.

review by:
(23 May 2015)

Derf "RIP" Forever in our Kitchen

These were so easy and nice and light delicious ! I added some chopped red sweet pepper with the rest of the ingredients,  I used red onion instead of the green and  grated parmesan cheese to top them.  we really enjoyed the for a nice light supper with a green salad and some pickles. thanks for posting, i will be making them again.

(13 Jun 2012)


These were good. Hubby liked them too. They were good reheated the next day.

review by:
(2 Apr 2012)

Bergy (RIP" Forever in our Kitchen)

Excellent recipe, very tasty. I made them for a light dinner. I cut the recipe back to 2 eggs added a jalapeno and it made 3 muffin cups. I left off the mozzarello. Thanks bea this will go into my brunch recipe book

(30 Mar 2012)