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Campfire Egg Cups with Ham

Campfire Egg Cups with Ham deliver smoky, golden egg cups with ham-lined muffin wells and a runny yolk. Bake at 375°F until the whites just set, then finish with melted cheddar and a light char note from campfire or grill heat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Cups
  • 6 slices deli ham (thick-cut, round if possible)
  • 6 large eggs
  • 3 tbsp shredded sharp cheddar cheese
  • 1 tbsp chopped fresh chives or green onion
  • 1 salt
  • 1 black pepper
  • 1 cooking spray or softened butter (for greasing)
Optional Add-ins
  • 2 tbsp diced bell pepper (red or green)
  • 2 tbsp crumbled cooked bacon
  • 1 smoked paprika Use a pinch per cup.
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat your oven to 375°F (190°C), or prepare your campfire/grill for medium heat.
  2. Lightly grease a 6-cup muffin tin with cooking spray or butter, coating the sides well.
  3. Press one slice of ham into each muffin cup, pressing gently against the sides so it forms a rustic cup shape.
  4. If using diced bell pepper or bacon, scatter a small amount into the bottom of each ham cup.
  5. Crack one egg carefully into each ham cup, keeping the yolk intact.
  6. Season each egg with salt and black pepper, and add smoked paprika if using.
  7. Sprinkle shredded cheddar cheese evenly over each cup.
Cook to set whites and keep yolks runny
  1. Bake in the oven at 375°F (190°C) for 12–15 minutes, until the whites are just set and the yolk is still slightly runny.
  2. For fully cooked yolks, continue baking at 375°F (190°C) for an additional 3–4 minutes.
  3. For campfire or grill cooking, place the muffin tin over indirect heat, cover loosely with foil, and cook for 14–18 minutes, checking after 12 minutes.
Serve
  1. Carefully remove the egg cups from the tin using a spoon.
  2. Garnish with fresh chives or green onion and serve immediately with hot sauce for serving.

Notes

For the cleanest release, let the muffin tin cool for 2 minutes before lifting with a spoon, and avoid overbaking if you want a runny yolk. Store leftovers in the refrigerator up to 3 days; reheat gently in the oven at 325°F (160°C) until warmed through. Freezing isn’t recommended because the yolks and cheese texture can turn watery. For a lighter option, swap the bacon add-in for extra diced bell pepper and use reduced-fat cheddar.