Baked Ham & Egg Cups

Armanino Parmesan Cheese and Basil Pesto brighten up this easy, protein-packed breakfast. Serve these elegant Baked Ham & Egg Cups for company, or for yourself on a lazy weekend morning.


  • 6 large round deli ham slices
  • 1 tbsp Armanino Grated Parmesan Cheese
  • 3 tbsp Armanino Basil Pesto
  • 6 eggs
  • 6 cherry tomatoes, halved
  • salt and ground black pepper, to taste


  1. Heat oven to 375°F. Coat 6 cavities of a muffin pan with cooking spray.
  2. Fold 1 ham slice into quarters, then insert the pointed end into the muffin cavity and let it open up to create a ruffled “cup.” Repeat with remaining ham. Add ½ teaspoon cheese and 1 teaspoon pesto to each cup.
  3. Crack 1 egg into a small bowl, then carefully pour into the ham cup. Repeat with remaining eggs. Tuck 2 tomato halves into each cup. Season with salt and pepper.
  4. Bake 15 minutes or until egg white is set but yolk is still a bit runny. Top with remaining pesto then gently remove from pan.

Chef’s Tips

  • Choose ham sliced a bit thickly from the deli and use the largest diameter slices you can find. This will ensure a well-formed cup that will keep the eggs in place. Do not use shaved or thinly sliced ham.
  • Substitute chopped sun-dried tomatoes for the cherry tomatoes, or tuck a bit of spinach into the cups before adding the eggs.
  • For a bit of spice, add a pinch of crushed red pepper or Sriracha sauce.
6 servings
Prep Time
10 minutes
Cook Time
15 minutes

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