Go Back

Campfire Egg Cups with Ham

Campfire egg cups with ham and cheese bake up golden and set in a muffin tin for a portable camping breakfast. Deli ham lines each cup so the eggs cook cleanly with diced peppers, onions, and melted cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Campfire egg cups with ham
  • 12 count deli ham
  • 12 count eggs
  • 1 cup shredded cheddar cheese
  • 0.25 cup bell peppers finely diced
  • 0.25 cup onions finely diced
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep and fill the muffin tin
  1. Spray a metal muffin tin with cooking spray to prevent sticking and help the ham release cleanly after baking.
  2. Line each cup with a slice of deli ham, pressing gently so it forms a cup shape in the bottom.
  3. Crack one egg into each ham-lined cup, keeping the yolks intact and centered.
  4. Top each cup with shredded cheddar cheese, then add finely diced bell peppers and onions; season with salt and pepper to taste.
Cook on the campfire grate
  1. Place the muffin tin on a campfire grate over medium heat and cover the top with aluminum foil.
  2. Cook for 18-20 minutes, until the eggs are set and the tops are lightly golden; a gentle jiggle should still look firm rather than wet.
  3. Carefully remove the egg cups and serve warm, letting them rest briefly so they hold together.

Notes

Pro tip: press the ham slices firmly into the muffin wells so they cradle the eggs and form neat edges. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in a microwave until hot. Freezing is not recommended because the eggs and cheese can become watery when thawed. For a lower-sodium option, use reduced-sodium deli ham and season lightly with the salt/pepper mix.