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If you need a great recipe for a healthy, low-carb breakfast on the go, try these Ham and Scram Egg Bites.

I had a good giggle when I named these bites the “ham and scram” but I have a funny little story behind that. I was recently in Long Beach for a project and during our drive to the studio every day, we saw a local restaurant called the “Ham and Scram” and thought it was quite a clever name. I also thought, “What a clever name for a breakfast on-the-go recipe!” So here we are! 

Breakfast is that meal of the day that we all struggle with during the week. Grabbing something healthy and delicious is a constant struggle. These “Ham and Scram” bites are super easy to make and perfect for meal prep. Ham slices make cups in a muffin tin that are the perfect vehicle to fill with an egg mixture. The eggs bake nice and fluffy and the ham gets a little crispy on the edges! 

I simply filled mine with chopped spinach, green onion, and a little gruyere, but these egg bites can really be filled with whatever your heart desires! I will say, the version I made here is simply delicious and you should definitely try this recipe as-is before getting creative.

Also, you might be wondering why the bites include cottage cheese. The cottage cheese helps keep the egg texture a little more creamy and not rubbery so the end result is like a mini ham and cheese crustless quiche but make the ham the crust. So perfect! 

As far as meal-prepping goes, be sure to allow them to cool completely before transferring to an airtight container. Store in the fridge for 3-5 days for best results. To reheat, you can simply pop them into a microwave for 20-30 seconds or reheat them in an air fryer! These also freeze well if you are looking for a freezer-friendly breakfast bite. 

If you are looking for more easy and healthy breakfasts that work great for meal prep, here are a few of my personal favorites.

Perfect Bacon and Gruyere Egg Bites

Paleo Blueberry Lemon Breakfast Bars

Green Chile Beef Egg Cups

5 from 14 votes

Ham and Scram Egg Bites

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 Egg Cups


  • 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 gruyere cheese


  • Preheat the oven to 350 degrees F.
  • Grease a 12-cup muffin tin with cooking spray.
  • Line each cup with a slice (or two) of ham, depending on how thin your ham is sliced by placing individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.
  • In a blender, combine the eggs, cottage cheese, salt, and pepper and blend until smooth. Stir in the spinach and green onions.
  • Ladle about ¼ cup of the egg mixture into each of the cups. Top with the shredded cheese.
  • Transfer to the middle rack of the oven and bake until the eggs have just set, about 15 minutes.
  • Remove from the oven and let cool slightly in the muffin tin, about 5 minutes. To remove from the muffin tin, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bite, then carefully lift out. Serve immediately or if preparing for meal prep- transfer to a wire rack and let cool completely before storing in an air tight container. These keep well for 3-5 days in the fridge.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 12 Egg Cups

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    I made these egg bites twice and both times they were a hit. I followed the recipe as written, except I didn’t have enough ham slices for the shell- I simply cut up the ham and included it with the cheese and spinach. The second time, I used cooked chopped bacon, minced onion and sharp cheddar with broccoli. Both versions are delicious.

  2. 5 stars
    My husband is in grad school and I’ve tried so many make-ahead breakfast recipes (breakfast burritos, breakfast sandwiches, egg bakes, quiche, even Alex’s instant pot egg bite recipe) so that he’s got something to eat before running out the door. I can confidently crown these the winners!! I did have to bake mine quite a bit longer than the recipe called for, but I still left them a little under-done knowing they’d be reheated. About 5 minutes @ 375 in the air fryer and they are a PERFECT breakfast for busy days! Texture and flavor are spot-on and hubby already requested them for this week again.

  3. 5 stars
    I cannot believe how easy this recipe was, and how good it turned out. You can easily substitute whatever you’d like in the egg bites (Instead of ham, I used turkey sausage I cut up into small pieces and distributed amongst the 12 cups before pouring the egg mixture over). I am excited to try next time with some veggies mixed in. Thank you, Alex! This is going into my regular rotation.

  4. 5 stars
    Hi Alex! I love these egg cups so much for a quick weekday breakfast! Do you have any tips for reheating from frozen? Thank you!

    1. If I freeze them, I typically set them out to thaw to almost room temp first, then I always throw mine in the airfryer for 5-7 mins to reheat!

  5. Any tips for freezing and reheating these? When I microwave them or put them in the toaster oven the ham edges burn and the egg cup is still frozen.

    1. Hi Amanda!
      I recommend letting them set out to thaw a bit before warming up. If you have an air fryer, the best way to reheat in in there for 4 mins or so. otherwise, you can microwave them for 1 minute.

  6. 5 stars
    5 Stars – hands down! Will definitely be including these in my Sunday meal prep for quick, on-the-go, protein filled breakfasts! Thanks for the amazing recipe!