The Perfect Kid Friendly Breakfast: Ham and Egg Cups

These easy ham cups are always a hit with our children. The recipe is for 6, using 2 eggs cups per person.

If there are any left over, just put them in the fridge and the kids can grab a great snack for later. A sprinkle of cheese is a great addition! Enjoy!


Cooking spray
12 slices (about 8-10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham
2 Tablespoons maple syrup (optional)
2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons (optional)
12 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
Shredded cheese of your choice, (we have even used a small square of American cheese)

Preheat the oven to 400 degrees F. Generously coat the inside of all 12 standard-size muffin tins with cooking spray.

Fit 1-2 slices of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)

If using maple syrup, spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.)

Crack 1 egg into each ham cup. Bake until whites are cooked and yolks are firm, about 20 minutes. Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate.

Garnish with fresh herb sprigs (if using) and serve immediately with english muffins or toast!