This post may contain affiliate links. Please read our disclosure policy.
Easy baked eggs in a muffin tin made with deli ham, roasted poblanos, and simple seasonings. The perfect breakfast that’s great for meal prep and eating on the go!
The Best Baked Eggs Recipe. Ever.
Confession time – I love baked eggs.
I’ve posted a few different flavor combinations on the blog before (see egg cups 3 ways – chipotle sweet potato, verde & fajita and chicken green chile egg muffins), and I still can’t get enough.
They’re so easy to make, they’re a great healthy breakfast option for busy weekday mornings and they’re kinda fun to eat if you ask me.
This baked eggs recipe is my latest flavor combo that I’m obsessed with. Roasted smoky poblano peppers, extra protein from the ham to make everything a little more filling and a simple seasoning to tie everything together. You can’t go wrong!
How to Make Baked Eggs
First, you’ll need to roast and chop some poblano peppers. Instructions are included in the recipe card below. (If you’ve never roasted poblanos before, take a look at this post on how to roast poblano peppers with easy step-by-step photos of the process.)
Once you’ve got your poblanos roasted and chopped, spray a regular-sized 12-cup muffin tin with nonstick cooking spray.
Place 2 slices of deli ham into each muffin cup and press them down to form them into little cups. If the deli ham you have is very large, you can use one slice, folding it in half to fit in the muffin cups.
Evenly distribute the chopped poblanos into each cup, then gently crack an egg on top.
Top each egg muffin cup with a simple seasoning mixture of black pepper, onion powder, garlic powder and salt. Bake at 350°F for 15-20 minutes, until eggs are cooked through and firm.
Let them cool down for 10 minutes before removing them from the tin, top with a little chopped cilantro and eat up!
Don’t these look amazing?! I can’t wait for you to try them!
More Easy Breakfast Recipes
Did you make this baked eggs recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others!
Baked Eggs (with Ham and Poblanos)
Ingredients
- 2 large poblano peppers
- cooking spray, for greasing muffin tin
- 24 slices deli ham (or 12 if the slices are very big)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅙ teaspoon kosher salt
- 12 large eggs
Instructions
- Roast the poblanos: Add the poblano peppers to a baking sheet and place under the broiler for 10 minutes until the skin is blackened and blistered, flipping halfway through.
- Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers here.)
- Transfer poblanos to a cutting board, discard the stem and discard the seeds and veins if you don't want them spicy. Cut poblanos into long strips and chop into bite-sized pieces.
- Prepare oven and muffin tin: Preheat the oven to 350°F. Generously spray a 12-cup muffin tin with cooking spray or grease with olive oil.
- Make the seasoning: Combine the black pepper, onion powder, garlic powder, and salt in a small bowl.
- Assemble: Place 2 slices of deli ham into the bottom of each muffin cup and press down on the bottom and sides to form a little cup/boat. (If you're using 12 large slices of ham total, use 1 slice per muffin cup.)
- Evenly distribute the chopped roasted poblanos into each muffin cup, then carefully crack an egg on top of each and sprinkle with the seasoning.
- Bake for 20-25 minutes or until the eggs are cooked through, firm, and no longer jiggly.
- Cool: Remove the muffin tin from the oven and let it cool for 10 minutes. Use a toothpick or knife to loosen the sides of each muffin cup and lift them out.
Notes
- To store: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- To reheat: Egg cups can be reheated in the microwave in 30-second increments until warmed through.
- To freeze: Once cooled, place the baked eggs in a freezer-safe zip-top bag and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Took two tries to pass for my family, but taste great! These are great for quick breakfast for my gran daughter with fresh fruit aside
Love these what a great idea!!!! Thank you!! Love your recipes!!!
Thank you so much!