These Western egg muffins tuck classic Denver-style flavors- ham, bell pepper, onion and sharp cheddar- into tidy, protein-packed cups perfect for breakfast meal prep or grab-and-go. Bake in ham “liners” so they release easily and stay moist without soggy bottoms.
Why You’ll Love These Western Egg Muffins
A grab and go breakfast that leans towards the healthier side- what’s not to love.
- One-bowl, 15 minutes in the oven – Less dishes and only 15 minutes of cook time is always a good idea when making breakfast.
- High protein, low carb – Not only is it a low carb and high protein option, it’s also a kid-friendly hand food, too.
- Great for meal prep – Because these cups are freezer-friendly, it makes them perfect for making a big batch for the week or month.
Gather This
You only need a handful of ingredients to make these western egg muffins. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Deli honey ham – You want this to be thinly sliced, because you are going to add these to your muffin to and they will act as the “cups.”
- Eggs
- Sharp cheddar cheese
- Green bell pepper
- Red bell pepper
- Onion
How to Make Western Egg Cups (Step-by-Step)
You are going to love how easy it is to meal prep breakfast for the week.
- Prepare oven and pan. Preheat the oven and line 8 muffin tin molds with squares of parchment paper. Coat lightly with cooking spray.
- Line wells with ham. Line each muffin well with 2 slices of ham, overlapping them to form a cup liner, much like a cupcake liner.
- Add cheese, pepper and onion. Evenly divide the shredded cheese, bell pepper and onion between each cup. Season them with salt and pepper.
- Crack egg over each muffin. Crack and pour one egg into each of the 8 muffin molds.
- Bake and top with more cheese. Bake for 10-12 minutes. Remove and top with the remaining cheese. Return to the oven for 1-2 minutes or until the cheese melts and egg whites are set.
Test Kitchen Tips
Follow these tips and tricks to ensure the best western egg muffins every time.
- Fine dice veggies so they soften in the short bake time.
- For firmer centers, bake 1–2 minutes longer; for softer yolks, start checking at 9 minutes.
- Let cups rest 2 minutes, then lift by parchment corners for clean release.
- Double batch? Rotate pans halfway for even set.
Variations
There are plenty of ways for you to make these egg cups your own.
- Spicy: Try adding minced jalapeño or a pinch of cayenne for a spicy kick.
- Veg-forward: Swap in mushrooms or spinach (sauté briefly to reduce moisture).
- Cheese swap: Not a fan of cheddar? No problem, Try pepper jack, Swiss or Colby instead.
- Herb finish: Add fresh chives or parsley on top after baking.
How to Freeze & Thaw for Meal Prep
To Freeze
These western egg muffins freeze very well. Make them as directed and allow to cool completely. Then, store in an airtight freezer safe container or bag and store up to a month.
I like to portion mine out. I place two egg muffins in a small storage bag, filling six bags with two muffins each. Then I place those servings in a larger freezer bag to protect against freezer burn.
To Reheat
To reheat the frozen egg muffins, cook the same way as you would to reheat leftovers. Cook on a microwave safe plate in 30 second intervals checking often and cooking just until they are warmed through.
If cooked too long, the muffins will get rubbery and tough. So keep a close eye on them.
More Egg Breakfasts
I love getting protein in first thing in the morning! These egg breakfasts are just the thing.
Western Egg Muffins Recipe
Equipment
Ingredients
- 16 slices deli honey ham , thinly sliced
- 8 eggs
- 1 /12 cups sharp cheddar cheese , shredded and divided
- 1/3 cup green bell pepper , minced
- 1/3 cup red bell pepper , minced
- 1/3 cup onion , minced
- Cooking spray
Instructions
- Preheat the oven to 350°F. Line 8 muffin tin molds with squares of parchment paper. Coat lightly with cooking spray.
- Line each muffin well with 2 slices of ham, overlapping them to form a cup liner, much like a cupcake liner.
- Evenly divide the shredded 1 cup of the cheddar cheese, chopped 1/3 cup green bell pepper, 1/3 cup red bell pepper and 1/3 cup onion between each cup. Season them with salt and pepper.
- Crack and pour one egg into each of the 8 muffin molds.
- Bake for 10-12 minutes. Remove and top with the remaining 1/2 cup of cheddar cheese. Return to the oven for 1-2 minutes or until the cheese melts and egg whites are set.
- If you've made this recipe, please come back and let us know how you liked them in the comments or star ratings.
Nutrition
These were fabulous and froze so well!
HI. Can these be frozen and reheated as needed? Thanks.
They sure can! Just a few seconds in the microwave for an individual muffin.
What can I use in place of ham slices?
And Sara, some people wrap bacon in there instead, but if you are avoiding meat, you can just spray the muffin tin really well and omit the ham. You should be able to run a butter knife around the edges and they will pop out. Much like these: https://www.savoryexperiments.com/spinach-mushroom-breakfast-cups/
This recipe was delicious! I know because my nephew said so. Easy to make with a four year old & tasty.
Great idea for breakfast on the go or serving large numbers of people.