3 Ingredient Egg Cup
This 3 ingredient egg cup is a quick and easy breakfast made with eggs, ham, and cheddar cheese. It takes just a few minutes to prepare and can be cooked either in the microwave for speed or baked in the oven for a slightly firmer texture and lightly browned top.
Ingredient Notes
- Eggs: Whisk the eggs well before adding the remaining ingredients for a more even texture.
- Ham: Use cooked ham and chop it into small pieces so it distributes evenly throughout the egg cup. Deli ham, leftover baked ham, or another cooked ham can all be used.
- Cheddar Cheese: Cheddar adds richness and a savory flavor. Mild, medium, or sharp cheddar can all be used depending on how strong you want the cheese flavor.
- Butter: Butter is used to grease the ramekin and helps prevent the egg mixture from sticking. It also adds a little extra richness.
- Salt and Black Pepper: Season to taste. Ham and cheddar can already contain plenty of salt, so you may only need a small amount.
Expert Tips
Grease the Ramekin Well
Coat the bottom and sides of the ramekin with butter before adding the egg mixture. This helps prevent sticking and makes the ramekin easier to clean afterward.
Avoid Overcooking
Cook the egg cup only until the center is just set, as the eggs will continue cooking slightly from residual heat after they are removed from the microwave or oven. Microwave power varies, so start checking at around 90 seconds and continue cooking in short intervals only if needed. Overcooking can make the eggs dry and rubbery.
Choose the Right Size Ramekin
Leave some space at the top of the ramekin because the eggs will rise as they cook. A ramekin that is too small can cause the mixture to overflow, particularly when microwaved.
Use a Muffin Tin for Larger Batches
For meal prep, multiply the recipe and divide the mixture between the wells of a greased muffin tin. Four times the recipe uses 8 eggs and creates several smaller portions that are easy to refrigerate and reheat throughout the week.
Storage and Leftovers
This egg cup is best served fresh, but it also works well for meal prep. Allow cooked egg cups to cool before storing them in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave in short intervals until warmed through. Avoid heating them for longer than necessary because reheated eggs can quickly become dry.
For larger batches, bake the mixture in a muffin tin, allow the egg cups to cool completely, and refrigerate them together in an airtight container. This makes it easy to take out and reheat individual portions as needed.
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3 Ingredient Egg Cup
Ingredients
- 2 eggs
- 1.1 oz ham chopped, (¼ cup)
- 1.1 oz cheddar cheese grated, (¼ cup)
- 0.2 oz butter (1 tsp)
- Salt and black pepper to taste
Instructions
- Grease a ramekin with the butter.
- Crack the eggs into a mixing bowl. Add the salt and black pepper, then whisk until combined.
- Add the ham and cheddar cheese and mix well.
- Pour the mixture into the prepared ramekin.
- Microwave: Microwave for 90–120 seconds, until the eggs are set.
- Oven: Alternatively, preheat the oven to 200°C (390°F) and bake for 12–15 minutes, until the eggs are set and the cheese is lightly browned.
- Serve immediately.
thanks for sharing!!
love the recipe
I loved this recipe, the only thing is I had to keep adding on 30 sec. to make sure the egg was cooked. Overall a good recipe. Thank you!!!