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Campfire Egg Cups with Ham

Campfire egg cups with ham are a portable muffin tin breakfast with golden, set eggs baked over a campfire. Ham lines the cups so you get a handheld shape, with cheddar, peppers, and onions baked right inside.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ham and egg cups base
  • 12 deli ham Use slices sized to fit standard muffin cups.
  • 12 eggs Crack directly into the lined muffin cups.
  • 1 cup shredded cheddar cheese Reserve a little for topping if desired.
  • 0.25 cup bell peppers, finely diced Finely diced for even distribution.
  • 0.25 cup onions, finely diced Finely diced so they soften during baking.
  • 0.25 tsp salt To taste; keep modest so seasoning stays balanced.
  • 0.25 tsp pepper To taste; black pepper adds visible speckling.
  • 1 cooking spray Grease the muffin tin to release easily.

Equipment

  • 1 sheet pan

Method
 

Assemble the muffin tin egg cups
  1. Spray a metal muffin tin with cooking spray to coat each cup. Aim for a thin, even layer so the ham and eggs release cleanly.
  2. Line each cup with a slice of ham, pressing it into the sides to form a cup shape. Make sure the ham reaches up the sides so it holds the egg.
  3. Crack one egg into each ham cup. Pour gently so the yolk stays intact and centered in the ham.
  4. Top each egg with shredded cheddar cheese, then scatter bell peppers and onions over the top. Season with salt and pepper so the surface looks evenly speckled.
Bake over the campfire
  1. Place the muffin tin on a campfire grate over medium heat. You should see steady heat coming from below, without flames licking the tin.
  2. Cover the muffin tin with aluminum foil and cook for 18-20 minutes until the eggs are set. Look for puffed, golden tops and no visible liquid egg in the center.
  3. Carefully remove the egg cups and serve warm. Use an oven mitt and lift straight up so the ham cups keep their shape.

Notes

Pro tip: dice peppers and onions finely so they soften evenly within the cook time. Store leftover egg cups covered in the refrigerator up to 3 days; reheat in a microwave or warm oven until hot. Freezing is not recommended because the eggs can become watery when thawed. For a lighter option, use reduced-fat cheddar and lean deli ham while keeping the same baking time.