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Campfire Egg Cups with Ham

Campfire egg cups with ham are golden baked in a muffin tin with savory deli ham, melted cheddar, and diced peppers and onions. Portable breakfast cups bake on a campfire grate until the centers are fully set and easy to lift from the tin.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

ham and egg cups base
  • 12 deli ham Use thin slices so they fold into the muffin cups easily.
  • 12 eggs Crack directly into each ham-lined cup.
  • 1 cup shredded cheddar cheese Add on top for a melty, golden finish.
  • 0.25 cup bell peppers, finely diced Finely diced for even distribution.
  • 0.25 cup onions, finely diced Finely diced for even baking.
  • 0.1 tsp salt and pepper to taste Season to your preference.
  • 1 cooking spray Helps the cups release cleanly.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble the egg cups
  1. Spray a metal muffin tin with cooking spray to prevent sticking. Make sure each cup is lightly coated.
  2. Line each muffin cup with a slice of ham, pressing and shaping it into a cup. Leave the ham edges tall enough to hold the egg.
  3. Crack one egg into each ham cup. Keep the yolk intact for neat, set egg centers.
  4. Top each egg with shredded cheddar cheese, bell peppers, and onions, then season with salt and pepper. Distribute evenly so every cup has filling.
Campfire bake
  1. Place the muffin tin on a campfire grate over medium heat. Position it stable on the grate for steady cooking.
  2. Cover the tin with aluminum foil and cook for 18-20 minutes until the eggs are set. Visual cue: the centers look firm and no longer jiggle when gently nudged.
  3. Carefully remove the egg cups and serve warm. Let them cool just briefly so they lift cleanly from the tin.

Notes

Pro tip: dice peppers and onions small so they bake into the egg evenly without leaving watery pockets. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven or microwave until hot. Freezing: yes, freeze up to 2 months and reheat from thawed or gently reheated after thawing. For a lighter option, use low-sodium ham and part-skim cheddar to reduce sodium and calories.