Featured Recipe

Ham Pimento Egg Cups

Name: Ham Pimento Egg Cups
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 thinly sliced ham rounds, enough to line muffin cups with overlap; 2 tablespoons sharp cheddar cheese, grated; 2 tablespoons vegan cheddar for dairy-free option; 1 tablespoon diced pickled jalapeños, drained; 6 large eggs; 1 teaspoon smoked paprika, plus more to sprinkle; Salt, to taste; Light cooking oil spray or butter, for grease

By Kate

Created on 02 February 2026

Ham slices pressed into muffin cups create a salty cradle. Pimento cheese swapped for sharp cheddar and diced jalapeños for heat. Eggs cracked over cheese, baked until whites set but yolks still wobble. Subtle smoky paprika replaces black pepper for an earthy punch. Oven hot at 365F instead of 350. Bake around 18 to 22 minutes; timing flexes with egg size and pan thickness. Visual cues—set whites, gently billowing yolks hint midway. Whisper of sizzling ham edges tell you it’s close. Serve piping hot. Great quick protein bites for brunch or snack. Easy swaps and tricks to keep runny yolk novices afloat or those avoiding dairy with vegan cheddar.

Prep: 18 min

Cook: 22 min

Total: 40 min

Serves: 6 servings

brunch snacks quick meals eggs ham

Introduction

Ham cups forming little nests, salty edges curling in the hot oven. Pimento cheese swapped for sharp cheddar and chopped jalapeños — adds zip and bite. Crack eggs over spicy cheesy base, bake till whites just set, yolks wobble slightly. Paprika replaces black pepper for earth and color. Oven up to 365 for more even cooking. Watch the bubble and slight crisp on ham edges — a reliable signal egg eggs are getting there. No guessing with the finger tap test on egg whites. Lift carefully, ham holds shape. Dairy-free? Vegan cheddar works but texture changes. In many kitchens, eggs get overbaked, dry yolks kill texture; keep an eye. Minimal ingredients, maximum flavor punch. Quick protein little buns you can prep fast, adjust for heat, texture, dairy. Great for brunch hustle or snack when time is tight.

Ingredients

6 thinly sliced ham rounds, enough to line muffin cups with overlap

2 tablespoons sharp cheddar cheese, grated

2 tablespoons vegan cheddar for dairy-free option

1 tablespoon diced pickled jalapeños, drained

6 large eggs

1 teaspoon smoked paprika, plus more to sprinkle

Salt, to taste

Light cooking oil spray or butter, for grease

About the ingredients

Ham is your vessel here; slices thin enough to mold but thick enough to hold without tearing or collapsing during bake. Overlap ensures no leaking egg white floods the tin. Cheddar stands in for classic pimento cheese — sharper, less sweet. Diced pickled jalapeños add acidity and spice; fresh jalapeños work if drained well but less tang. Vegan cheddar swap suggested for dairy intolerance or preference; note melted texture differs — some brands won’t melt fully, harder bite. Smoked paprika instead of black pepper for subtle heat, earthiness without harsh bite. Salt to balance all. Greasing tins is key. Muffin tins can cling badly to ham if dry. Quick spray or butter wipe prevents disaster. Eggs best fresh, size medium to large works fine. Too small and yolks may disappear in cheese base. Preparation is simple but critical on layering for best structural integrity.

Method

Preheat oven to 365 degrees Fahrenheit. Use oil spray or melted butter to grease 6 muffin tin cups thoroughly — keeps ham from sticking, easier removal later.

Carefully press each ham slice into the muffin cups. It must cover the sides completely with some overlap. If slices are uneven, trim thinner parts or double layer for sturdiness. The ham acts as a shell to hold the filling; gaps risk leaks.

Mix sharp cheddar cheese with diced jalapeños and smoked paprika in a small bowl. This replaces the sweet pimento cheese with sharper, spicy notes. Spoon roughly 1.5 tablespoons into each ham-lined cup. Press down slightly to create an even base for eggs.

Crack eggs one at a time into a small bowl to inspect for shell bits and freshness. Pour each egg gently over the cheese layer in the muffin cups. If yolk runniness bothers you, scramble eggs lightly before pouring.

Sprinkle a pinch of salt over each cup. Skip black pepper — smoked paprika adds earthiness. Optional: a dusting of paprika on top for color and aroma once baking is complete.

Pop the tray in the hot oven. Listen for gentle sizzle from ham edges curling and crisping. Whites should set fully but yolks remain wobbly—around 18 to 22 minutes. Egg size and pan material can push bake time. Prodding whites gently with a finger can tell you doneness; no runny film, slight spring.

Remove from oven as soon as whites are set to avoid overcooked dry yolks. Let rest a few minutes for carryover heat to firm the yolk edges just slightly. Ham edges will crisp and bring out smoky aroma.

Run a thin knife around each cup’s edge before carefully lifting out the ham shell with egg filling. If sticking occurs, a thin offset spatula or butter knife helps gently pry free without tearing ham or messing presentation.

Serve immediately. Great on its own or tucked into toasted English muffin halves for layered breakfast sandwiches.

Common mistakes: not oiling tin enough, ham tears, or baking at too low temperature causing rubbery edges rather than crispy. Swap dairy cheddar with vegan shredded cheese blends if avoiding dairy but mind melt qualities—some will be less gooey. Jalapeños optional but give nice contrast; pickled adds acidity and a textural pop.

If you want firmer yolks, increase baking to about 25 min and check frequently from 20 min. For those nervous about runny, scramble eggs lightly before pouring but know you lose rich yolk texture.

Technique Tips

Start hot (365F) to get ham crisp without overcooking eggs. Grease tin well — no excuses. Press ham firmly inside, cover all sides, seams overlapping. Skimp and the egg leaks, mess galore. Cheese mixture pressed smooth under eggs gives body and flavor base. Cracking eggs into bowl first weeds out stray shell fragments and helps with distribution uniformity. Pour gently to avoid mixing cheese with yolk prematurely. No need to scramble unless yolk runny worries you. Salt after eggs in cup; paprika goes on both in mix and optionally atop after baking for aroma and color pop. Baking time fluctuates—listen for faint sizzle at ham edge, whites should be just set, not rubbery, yolks quivering. Touch testing whites prevents overbake. Knife-edge separates once rested. If sticking, use narrow offset spatula. Serve immediately; flavor fades cold. Dairy swap tips essential: vegan cheese melts less, expect texture differences. Common errors: too low temp (ham soggy, recoil), too little grease, tearing ham slices, overbaking eggs. Practice quick tap test and visual cues for best timing.

Chef's Notes

💡 Grease muffin tin thoroughly. Oil or melted butter. Avoid sticking disaster. Spray into each cup before placing ham. Key—don’t skimp here.
💡 Ham slices should overlap. Coverage is essential. Gaps cause leaks during baking. Ensure firm pressing into cups. Thin edges can tear.
💡 To check egg doneness, listen for sizzle. Whites need to be fully set; gently billow yolks indicate readiness. Fresher the eggs, better the taste.
💡 Jalapeños are optional but add nice kick. Pickled brings acidity, fresh can work too. Drain well for texture; balance spicy notes.
💡 Want a firmer yolk? Bake longer. Keep an eye past 20 minutes. Check regularly. Adjust timing with egg size. Avoid chalky yolks.