Go Back

Campfire Egg Cups with Ham

Campfire egg cups with ham are made in a muffin tin for easy portable camping breakfasts. Golden baked egg cups with ham, cheddar, peppers, and onions come out set and puffed after 18–20 minutes on a campfire grate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ham and egg cups
  • 12 deli ham
  • 12 eggs
  • 1 cup shredded cheddar cheese
  • 0.25 cup bell peppers, finely diced
  • 0.25 cup onions, finely diced
  • 1 Salt and pepper to taste
  • 1 Cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep the muffin tin
  1. Spray a metal muffin tin with cooking spray to prevent sticking and help the ham release cleanly.
  2. Line each cup with a slice of ham, pressing it into a cup shape so it holds the egg.
  3. Crack one egg into each ham cup, keeping the yolk centered within the ham.
Add filling and cook over campfire
  1. Top each egg with cheese, peppers, and onions, then season with salt and pepper.
  2. Place the muffin tin on the campfire grate over medium heat and cover with aluminum foil.
  3. Cook for 18-20 minutes until the eggs are set and the tops look puffed and golden.
Serve
  1. Carefully remove the egg cups and serve warm right away for best texture.

Notes

For clean removal, let the muffin tin cool for 2-3 minutes before lifting each egg cup. Store leftovers in the fridge in an airtight container for up to 3 days; reheat in the microwave until hot. Freezing isn’t recommended because the egg texture can become watery. For a lower-sodium option, choose reduced-sodium deli ham and use only a light pinch of salt.