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Campfire Egg Cups with Ham

Campfire egg cups with ham: smoky ham “cups” cradle eggs with runny, slightly jiggly yolks and melted sharp cheddar. Baked at 400°F (200°C) or finished over medium-indirect heat for a char-kissed breakfast that’s fast and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cups
  • 6 thick-cut round ham slices
  • 6 large eggs
  • 0.5 cup shredded sharp cheddar cheese
  • 2 tbsp heavy cream or whole milk
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
For the garnish
  • 2 tbsp fresh chives, finely chopped
  • 1 pinch red pepper flakes optional
  • 1 hot sauce for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 muffin tin

Method
 

Heat and prep
  1. Preheat your oven to 400°F (200°C) (or prepare your campfire/grill for medium-indirect heat). Get a standard 6-cup muffin tin ready for portioning the cups.
  2. Lightly grease the 6-cup muffin tin. Press one thick-cut ham slice into each cup, letting the edges ruffle up the sides to form a natural cup shape.
Season and fill
  1. In a small bowl, whisk together the heavy cream, garlic powder, smoked paprika, salt, and black pepper. Stir just until evenly combined with no streaks of spice.
  2. Drizzle about 1 teaspoon of the cream mixture into each ham cup. Aim to coat the bottom so the egg cooks gently against the ham.
  3. Crack one egg carefully into each ham cup, keeping the yolk intact. Set them in place without splashing so the yolk stays centered.
  4. Top each egg with a generous pinch of shredded sharp cheddar. Distribute the cheese so it melts over the yolk as it bakes.
Bake and serve
  1. Bake for 12–15 minutes at 400°F (200°C), until the whites are fully set but the yolks are still slightly jiggly. For fully set yolks, bake 2–4 minutes longer and watch for minimal jiggle in the center.
  2. Remove the cups from the muffin tin using a spoon, then garnish with fresh chives and red pepper flakes. Serve immediately with hot sauce on the side.

Notes

For cleanly released egg cups, grease the muffin tin well and lift each cup with a spoon right after baking. Store leftovers in the refrigerator up to 3 days; reheat gently in a 300°F (150°C) oven until warm through. Freezing is not recommended because the yolks and ham texture soften after thawing. For a dairy-light option, use whole milk instead of heavy cream (texture is slightly less rich but still tender).