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Campfire Egg Cups with Ham

Campfire egg cups with ham bake into golden, muffin-tin breakfast bites with set eggs and melty cheddar. Each cup is lined with deli ham for portable, campfire-ready flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

ham
  • 12 slices deli ham
eggs
  • 12 eggs
cheese
  • 1 cup shredded cheddar cheese
vegetables
  • 0.25 cup bell peppers, finely diced
  • 0.25 cup onions, finely diced
seasoning
  • 1 salt and pepper to taste
pan prep
  • 1 cooking spray

Equipment

  • 1 sheet pan

Method
 

Prep the muffin tin
  1. Spray a metal muffin tin with cooking spray so the ham releases easily. Use a light, even coating and make sure every cup is covered.
  2. Line each cup with a slice of deli ham, pressing lightly to form a cup shape. Trim or overlap as needed so the base and sides are covered.
  3. Crack one egg into each ham cup. Keep the yolk intact and distribute eggs evenly across all 12 cups.
  4. Top each cup with shredded cheddar cheese, bell peppers, and onions, then season with salt and pepper. Aim for even coverage so the centers set uniformly.
Cook over the campfire
  1. Place the muffin tin on a campfire grate over medium heat. Keep it stable over the coals and maintain steady medium heat.
  2. Cover the tin with aluminum foil and cook for 18-20 minutes until the eggs are set. The tops should look puffed and golden with no runny center.
  3. Carefully remove the egg cups and serve warm. Let them cool just 1-2 minutes so they release without tearing.

Notes

Pro tip: press the ham firmly into the cups so it holds its shape while cooking. Store leftovers in the refrigerator up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because eggs can become watery when thawed. For a lower-sodium option, choose reduced-sodium deli ham.