If you need a quick, healthy, low‑carb breakfast you can grab and go, try these Ham and Scram Egg Bites. They’re simple to make, ideal for meal prep, and versatile enough to adapt to whatever vegetables or cheeses you have on hand.
The name “Ham and Scram” came from a little road‑trip moment. While traveling to a studio in Long Beach, I kept seeing a local restaurant with that clever name and thought it would be perfect for a portable breakfast recipe. The idea stuck and inspired this easy egg cup version: ham acts as the cup or “crust,” and the filling bakes up like a mini crustless quiche.
Breakfast is often the hardest meal to manage during busy weekdays. Many of us want something that’s both nutritious and convenient. These egg bites deliver protein and vegetables in a compact, low‑carb package that reheats well and travels easily. Thin slices of black forest ham are pressed into a muffin tin to form little cups. An egg mixture, blended with a bit of cottage cheese for creaminess, is poured into the ham cups and baked until just set. The ham crisps slightly along the edges while the egg filling stays tender.
For the version shown here, I mixed chopped baby spinach, thinly sliced green onions, and grated Gruyère into the egg mixture. Cottage cheese is included in the batter to keep the texture creamy rather than rubbery—think of these as tiny, portable quiches where the ham is the crust. The recipe is forgiving: try it as written first, then customize with your favorite mix‑ins such as bell peppers, cooked mushrooms, cooked sausage, or different cheeses.
These egg bites are excellent for meal prep. Allow them to cool completely on a wire rack before transferring to an airtight container. Stored in the refrigerator, they keep well for 3–5 days. To reheat, microwave for 20–30 seconds or warm them in an air fryer for a crispier edge. They also freeze nicely if you want to prepare a larger batch for busy mornings—thaw in the fridge overnight and reheat as directed.
Looking for more meal prep‑friendly breakfast ideas?
Try other portable recipes like a sausage and egg bake, bacon and Gruyère egg bites, blueberry lemon breakfast bars, or green chile beef egg cups—each makes a great make‑ahead breakfast option.
Ham and Scram Egg Bites
Ingredients
- Non‑stick cooking spray
- ½ lb thinly sliced black forest ham
- 8 large eggs
- ¼ cup whole milk cottage cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup finely chopped baby spinach
- 2 green onions, very thinly sliced
- 1/3 cup grated Gruyère cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12‑cup muffin tin with non‑stick cooking spray.
- Line each muffin cup with one or two slices of ham, depending on how thin the slices are. Press gently in the center so the ham forms a cup shape that will hold the egg mixture.
- In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until the mixture is smooth. Stir in the chopped spinach and sliced green onions by hand.
- Ladle about ¼ cup of the egg mixture into each ham‑lined cup. Sprinkle the grated Gruyère evenly over the top of each cup.
- Place the muffin tin on the middle rack and bake until the eggs are just set, about 15 minutes. Baking time may vary slightly depending on your oven—watch for a gentle rise and a firm set.
- Remove from the oven and let the egg bites cool in the tin for about 5 minutes. To remove them, loosen the edges with a small silicone spatula or a butter knife, then lift the bites out carefully. Serve warm, or transfer to a wire rack to cool completely before storing in an airtight container for meal prep.
Nutrition
Calories: 109 kcal, Carbohydrates: 1 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 126 mg, Sodium: 502 mg, Fiber: 0.1 g, Sugar: 0.3 g.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 12 Egg Cups
Calories per serving: 109
Tips: For a crispier edge, reheat egg bites in an air fryer for 3–4 minutes. If freezing, place cooled bites on a baking sheet to freeze individually before transferring to a freezer bag—this prevents them from sticking together. Swap spinach for kale, add a pinch of red pepper flakes for heat, or use cheddar in place of Gruyère for a different flavor profile.
If you try this recipe, leave a comment to share your favorite variations or any tips that worked well for you.