Pour this 1 whisked mixture into slices of deli ham into a muffin tray for a low carb breakfast that keeps you full longer than expected

These low carb ham and egg breakfast cups are one of those quiet little kitchen miracles: you whisk together one simple mixture—eggs, heavy cream, shredded cheddar, and black pepper—then pour it right into slices of deli ham nestled in a muffin tray. They bake up into protein-packed, cheesy cups that keep you full much longer than you’d expect from something so easy. This is a very practical, Midwestern-style “use what you have” recipe, perfect for busy mornings, meal prep, or feeding a hungry family before school or work.

Serve these breakfast cups warm with a side of fresh fruit (like berries or orange slices) to balance the richness, or a handful of cherry tomatoes for something savory. They’re also great with a simple green salad if you’re doing brunch, or alongside a small bowl of yogurt for extra staying power. For kids, I like to add a slice of toast or a small whole-grain English muffin on the side, while adults watching carbs can enjoy them just as they are with hot coffee or tea.

Servings: 6 (makes 12 cups)

12 thin slices deli ham (round or large enough to line muffin cups)

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tray with nonstick cooking spray or a little butter, making sure to coat the sides so the ham and eggs release easily.

Gently press one slice of deli ham into each muffin cup, letting it form a little “cup” up the sides. The ham may fold or wrinkle a bit and that’s fine—just make sure the bottom is covered so the egg mixture doesn’t leak through.

In a medium mixing bowl, crack in the eggs. Add the heavy cream, shredded cheddar cheese, black pepper, and salt if using.

Whisk this 1 mixture together thoroughly until the eggs, heavy cream, cheddar, and black pepper are well combined and the cheese is evenly distributed. The mixture should look smooth with little shreds of cheese throughout.

Place the prepared muffin tray on a baking sheet (this makes it easier to move in and out of the oven). Carefully pour the whisked egg, cream, cheddar, and pepper mixture into each ham-lined muffin cup, filling each about 3/4 full. If any cheese clumps, gently nudge it so each cup gets some.

Bake in the preheated oven for 15–18 minutes, or until the egg mixture is set in the center and the tops look slightly puffed and lightly golden. The ham edges may get a little crisp, which adds nice texture.

Remove the muffin tray from the oven and let the breakfast cups cool in the pan for about 5 minutes. This helps them firm up and makes them easier to lift out.

Run a small knife or spatula around the edges if needed, then gently lift each ham and egg breakfast cup out of the pan. Serve warm, or let them cool completely before storing in the refrigerator for quick breakfasts later in the week.

For picky eaters, you can keep the basic egg, cream, cheddar, and pepper mixture the same but sprinkle a little extra cheese on top of certain cups so they feel extra cheesy and familiar. If your family likes a bit of color, finely chop mild veggies like bell pepper or spinach and stir a small handful into the whisked mixture before pouring. For kids who aren’t big on black pepper, reduce it slightly and add a pinch of garlic powder instead. To change up the flavor without adding carbs, swap cheddar for shredded mozzarella, Colby Jack, or pepper jack for a gentle kick. If your deli ham is very salty, skip the added salt and use a light hand with any extra seasonings. These cups reheat well in the microwave (about 20–30 seconds per cup), so they’re great for meal prep—store them in an airtight container in the fridge for up to 4 days. You can also make a “his and hers” tray: half with extra cheese and pepper for adults, and half milder and plainer for kids. If you need to stretch the recipe for a crowd, pair each cup with simple sides like fruit or toast instead of making extra cups, which keeps things budget-friendly while still feeling like a complete breakfast.