Campfire Egg Cups with Ham

Campfire egg cups with ham bake in a muffin tin until the eggs puff and turn golden with melted cheddar. This portable breakfast is ready right on a campfire grate using foil-covered baking time for evenly set centers.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

Campfire Egg Cups with Ham

12 slices deli ham Use thin slices so they form a cup shape in each muffin well.
12 eggs Crack fresh eggs directly into the ham-lined cups.
1 cup shredded cheddar cheese Reserve a little for extra melt on top if desired.
0.25 cup bell peppers, finely diced Adds color and mild crunch once baked.
0.25 cup onions, finely diced Keep dice small for even heating.
0.25 tsp salt Season to taste after topping.
0.25 tsp pepper Season to taste after topping.
0.5 tbsp cooking spray Grease the muffin tin to prevent sticking.

Equipment

1 sheet pan
1 muffin tin

Method

Prep the muffin tin

Spray a metal muffin tin with cooking spray to lightly coat each cup for easy release.
Line each cup with a slice of deli ham, pressing and shaping it to form a cup inside the muffin well.

Fill and season

Crack one egg into each ham cup.
Top each cup with shredded cheddar cheese, then add the finely diced bell peppers and onions.
Season each cup with salt and pepper to taste.

Campfire bake

Place the muffin tin on a campfire grate over medium heat.
Cover with aluminum foil and cook for 18-20 minutes until the eggs are set.

Serve

Carefully remove the egg cups and serve warm.

Notes

Pro tip: Dice the peppers and onions small so they heat through within the 18-20 minute cook window. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or over indirect heat until warmed through. Freezing: not recommended for best texture. Dietary swap: use dairy-free cheddar if you need to avoid regular cheese.