
Looking for a quick, healthy breakfast you can prep in minutes? These Easy 3 Ingredient Ham and Egg Cups are the answer. They’re perfect for busy mornings, meal prepping, or brunches with minimal effort. Made with just eggs, cheese, and turkey or chicken slices (pork-free!), they bake up in 20 minutes and are packed with protein to keep you full longer.
No fancy tools, no long prep—just simple ingredients layered in a muffin pan. Whether you’re low-carb, gluten-free, or just love a no-fuss breakfast, these egg cups are a win. Plus, they’re totally customizable and freezer-friendly for future busy days. Let’s dive in!
Why You’ll Love This 3 Ingredient Ham and Egg Cups
There’s a lot to love about these easy ham and egg cups. First, they’re made with just 3 ingredients—no stress, no mess. You’ll get a protein-rich, satisfying meal that’s low-carb, kid-friendly, and perfect on the go. Swapping out traditional ham for smoked turkey or chicken slices keeps it pork-free without losing flavor.
They’re great for meal prep—make a batch on Sunday and reheat throughout the week. You can even tweak them to suit your taste: add herbs, veggies, or your favorite cheese. Whether you keep it classic or customize, you’ll come back to this recipe again and again.
What You’ll Need
These 3-ingredient egg cups are simple, wholesome, and easy to shop for. Here’s what you’ll need:
- 6 slices of deli turkey or chicken – Use thinly sliced, round pieces that fit into a muffin tin. These replace traditional ham while keeping it flavorful and pork-free.
- 6 large eggs – Fresh and whole, they form the protein-rich base of your cups.
- ½ cup shredded cheese – Cheddar, mozzarella, or your favorite blend all work well.
You’ll also want a muffin tin, nonstick spray, and optionally, salt, pepper, or herbs for extra flavor. That’s it—just three ingredients and minimal cleanup!
How to Make 3 Ingredient Ham and Egg Cups
Making these egg cups couldn’t be easier. Follow these steps:
- Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
- Layer turkey or chicken slices in each muffin cup, pressing them down to form a shell.
- Crack one egg into each slice-lined cup. You can leave yolks whole or lightly beat the egg before pouring.
- Sprinkle cheese evenly across the tops of all 6 cups.
- Bake for 15–18 minutes, until the eggs are just set. Add a few more minutes if you prefer firmer yolks.
- Cool slightly, then gently lift out with a spoon.
They’re ready to eat as-is or can be cooled and stored for later (we’ll cover that soon!). Want to add chopped spinach, tomatoes, or herbs? You totally can!

You Must Know
Before diving into your first batch, here are a few key things to keep in mind for the best results:
- Not all deli meats are the same – Be sure to use thin, round slices of smoked turkey or chicken, not thick or oddly shaped cuts. They mold better into the muffin cups and hold the egg properly.
- Watch the egg doneness – If you like runny yolks, bake for 13–15 minutes. For firmer eggs, 17–18 minutes is ideal. Ovens vary, so keep an eye on them during the last few minutes.
- Cheese matters – Use a good melting cheese like cheddar, Colby Jack, mozzarella, or even a dairy-free alternative if needed. Avoid pre-shredded if possible for better melt.
- Let them cool a bit – These egg cups are delicate right out of the oven. Give them 5 minutes before removing to help them firm up and avoid tearing the meat shell.
Most importantly, don’t skip the spray or greasing—it’s essential to avoid sticking. If you’re using silicone muffin trays, you might not need as much, but with metal pans, it’s a must.
Perfecting the Cooking Process
To get beautifully set egg cups every time, precision matters—even for a simple recipe. Start by preheating the oven fully; under-heated ovens can cause uneven baking. Using room-temperature eggs also helps them cook more evenly.
When forming the meat cups, press the turkey or chicken slices firmly into the muffin wells, ensuring the edges come up the sides. This prevents the eggs from leaking and gives structure as they cook.
If adding extras like chopped veggies or herbs, keep the add-ins minimal (1–2 tsp per cup). Too much moisture from veggies like tomatoes or mushrooms can make the egg cups watery. For best results, sauté high-moisture veggies briefly before adding.
Also, try placing your muffin tray on a baking sheet during baking. It’s easier to handle, especially when hot egg cups are inside. Let the finished cups cool in the tin for 5 minutes before using a spoon or knife to lift them out gently.
With just a little attention to these steps, your egg cups will come out perfectly cooked, flavorful, and easy to store or serve.
Add Your Touch 3 Ingredient Ham and Egg Cups
One of the best parts about these egg cups is how easily you can make them your own. While the base recipe sticks to three ingredients, you’re free to get creative with add-ins that suit your taste and dietary needs. These cups are a blank canvas!
Flavor Boost Ideas:
- Veggies: Add finely chopped spinach, bell peppers, onions, or cherry tomatoes. Just 1–2 teaspoons per cup is enough.
- Herbs & Seasonings: Sprinkle in some black pepper, Italian seasoning, smoked paprika, or fresh herbs like chives or parsley.
- Heat Lovers: A dash of hot sauce or a sprinkle of crushed red pepper flakes can give them a spicy kick.
- Dairy-Free? Use a plant-based cheese alternative like cashew cheese or almond mozzarella for a non-dairy version.
For a heartier version, consider adding pre-cooked diced chicken, a small cube of avocado, or even a bit of quinoa for texture. Just be sure to keep the portions small so the egg still fits and bakes properly.
You can also play with presentation. Use mini muffin pans for bite-sized egg cups—great for brunch platters or kids’ lunch boxes. Or add a slice of tomato on top for a fresh finish.
These cups are perfect for using up small leftovers too. Got some cooked broccoli or roasted veggies? Toss them in. Just avoid overly wet ingredients, which can throw off the texture.
Storing & Reheating
These egg cups are made for busy mornings and weekly meal prep. Once cooled, you can store them in the fridge or freezer and reheat them in seconds.
Complete your menu with this flavorful pick.
How to Store:
- Refrigerator: Place cooled egg cups in an airtight container. They’ll keep for up to 4 days.
- Freezer: Wrap each cup in plastic wrap or foil, then store in a zip-top freezer bag. They’ll stay good for up to 2 months.
Reheating Instructions:
- From fridge: Microwave on high for 20–30 seconds. Add a paper towel underneath to catch any moisture.
- From freezer: Microwave for 45–60 seconds, or thaw overnight in the fridge for a faster morning reheat.
You can also reheat them in a toaster oven or conventional oven at 350°F for 8–10 minutes for a slightly crisper texture. Just don’t overheat—they can become rubbery if microwaved too long.
Whether you eat them straight from the fridge or reheat them fresh, these ham and egg cups hold up beautifully and taste just as great on day four as they do fresh from the oven.
Chef’s Helpful Tips for 3 Ingredient Ham and Egg Cups
Even though this recipe is super simple, a few expert tips can help you take your ham and egg cups from good to great. Whether you’re new in the kitchen or a seasoned cook, these tips ensure your results are consistent every time.
This recipe goes great with this easy side dish.
1. Grease Your Pan Well
Even if your muffin tin is nonstick, a quick spray of oil or brush of butter helps the meat and eggs release cleanly. You don’t want your breakfast stuck to the pan!
2. Use Thin, Round Deli Meat
Skip thick-cut slices or square deli meats. Thin, round turkey or chicken slices form the perfect cup shape. If the slices are too small, you can overlap two slightly.
3. Crack Eggs Into a Bowl First (Optional)
If you’re aiming for uniformity, crack each egg into a small bowl first—this lets you check for shells and control how much white you pour into each cup.
4. Adjust Cheese for Taste
Cheddar offers sharpness, mozzarella melts smoothly, and Colby Jack is a great middle ground. You can even go dairy-free with vegan cheese—just make sure it melts well.
5. Bake on the Middle Rack
This ensures even cooking. Too high, and the tops may brown before the whites are set. Too low, and you may end up with soggy bottoms.
6. Cool Before Removing
Give the egg cups a few minutes to firm up once out of the oven. This reduces breakage and makes them easier to handle.
A little patience and planning go a long way with this recipe. With these tips, your egg cups will be picture-perfect and ready to impress.
FAQ for 3 Ingredient Ham and Egg Cups
Q: Can I make these ahead of time?
Absolutely! These egg cups are ideal for meal prep. Store them in the fridge for up to 4 days or freeze for up to 2 months.
This dish pairs perfectly with this flavorful side.
Q: What if I don’t eat turkey or chicken either?
You can use large spinach leaves, zucchini slices, or eggplant rounds as a base. Even silicone muffin cups alone can work—just pour the egg in directly and skip the meat layer.
Q: Can I add more ingredients?
Yes! Keep it to 1–2 teaspoons of extras per cup to prevent overflow. Try chopped bell peppers, mushrooms, or pre-cooked grains like quinoa.
Q: Are these keto-friendly?
Yes, they’re naturally low in carbs and high in protein, especially when made without added starches or veggies.
Q: Do they work in mini muffin tins?
They sure do! Just reduce the bake time to 10–12 minutes and use half-size portions.
Q: Can I use egg whites instead of whole eggs?
Definitely. Use 3–4 tablespoons of egg whites per cup if you prefer a lighter option.
This FAQ should help answer the most common questions—feel free to adapt them based on your readers’ feedback or dietary needs.
Conclusion
If you’re searching for a fast, filling, and fuss-free breakfast idea, these Easy 3 Ingredient Ham and Egg Cups truly deliver. With just a few minutes of prep and a handful of simple, wholesome ingredients, you can make a satisfying breakfast that supports your busy lifestyle without compromising on flavor or nutrition.
Whether you’re meal prepping for the week, feeding a hungry family, or just trying to eat cleaner in the mornings, this recipe checks all the boxes. It’s high in protein, low in carbs, naturally gluten-free, and completely pork-free thanks to the use of turkey or chicken slices. Plus, it’s endlessly customizable—make it your own with veggies, herbs, or cheese swaps that suit your taste and dietary needs.
Don’t let your mornings be rushed and chaotic—let them be powered by a quick homemade meal that’s both convenient and delicious. These egg cups are proof that breakfast doesn’t have to be complicated to be amazing. Try them once, and you’ll likely find yourself making them week after week.
So grab your muffin tin, your three ingredients, and get baking. Your future self (and your tastebuds) will thank you!

The Best Easy 3 Ingredient Ham and Egg Cups (No Pork!)
Description
A quick, protein-packed breakfast made with just eggs, cheese, and deli turkey or chicken slices. Perfect for busy mornings, meal prep, or low-carb diets!
Ingredients
Instructions
Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
Line each muffin cup with one turkey or chicken slice, pressing it into shape.
Crack an egg into each lined cup (or beat first, if preferred).
Sprinkle cheese evenly over each.
Bake for 15–18 minutes, or until eggs are set to your liking.
Let cool for 5 minutes before removing and serving.
Notes
- For runny yolks, reduce bake time by 2–3 minutes.
Add-ins like chopped spinach, bell peppers, or herbs are great—keep amounts small.
Store in an airtight container: 4 days in fridge, 2 months in freezer.
Reheat in microwave (20–30 sec) or oven (350°F for 8–10 mins).