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One of my favorite meal prep ideas or for feeding a large group or family is egg cups! If you follow along with me then you know when it comes to recipes and bloody marys I like to reuse and repurpose whatever I have around the house so I don’t waste things. That’s exactly what I did for these egg cups and I recommend you do the same!

For these eggs cups I had some meat, cheese, and diced vegetables leftover from our Thanksgiving meal so why not throw it all in there?

The ingredients and cookware you’ll need for the ham and cheese egg cups

• Eggs

• Ham

• Milk

• Shredded parmesan cheese

• Shredded cheddar cheese

• Tomatoes

• Green onions

• Salt

• Pepper

• Olive oil pan spray

• Muffin baking pan

• Bowl

• Whisk

After you’ve gathered your ingredients wash and dice all produce and meat. Put seasonings, eggs, and milk in a mixing bowl. Once evenly mixed fold in the cheese, meat, and veggies.

Can I make the ham and egg cheese cups without the veggies?

Nope! If you’re like my husband and despise onions and most veggies then you can totally make this recipe meat and cheese! That’s the great thing about egg cups, they are versatile and anything you put with eggs or an omelet, you can put in egg cups. The possibilities are endless!

How many eggs should I use?

I suggest using at least a dozen eggs, especially if you have a family! This will make roughly 12 egg cups, so double up for large families, because if you’re like me, you like to eat 2-3 per sitting. They last all week too so you’ll have a quick and easy breakfast ready to go all week!

Should I use paper baking cups in the muffin baking pan?

Do not use paper baking cups for egg cups. They will get stuck in the paper, creating a lot of waste. The best option if you have silicone baking cups is to use those as they will pop right out. However, I don’t have any of those (lesson learned) so I used olive oil spray to heavily coat the muffin tin. 

Once the egg cups were done baking I used a spatula to get them out of the tin. Some egg did stick to the muffin tin but overall I was able to free most of the cup. Let the muffin tin soak in soapy water for an hour or two and use a stainless steel scrubber to remove the stuck-on egg. If your tin is dishwasher safe and you have one, throw it in the dishwasher.

Can I freeze the Ham and Cheese Egg Cups?

Yes, you can freeze the egg cups. Wrap them individually and then store them in a freezer bag for up to 2 months. Pop in the microwave for 45 seconds to a minute to thaw. 

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