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Campfire Egg Cups with Ham

Campfire egg cups with ham bake in a muffin tin for golden, set centers and melty cheddar. Portable camping breakfast that’s easy to assemble and cooks right on the grate with foil-covered heat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Campfire egg cups with ham and cheese
  • 12 deli ham
  • 12 eggs
  • 1 cup shredded cheddar cheese
  • 0.25 cup bell peppers, finely diced
  • 0.25 cup onions, finely diced
  • 1 salt and pepper to taste
  • 1 cooking spray

Equipment

  • 1 sheet pan

Method
 

Prepare the muffin tin
  1. Spray a metal muffin tin with cooking spray to prevent sticking and help the ham cups release cleanly.
  2. Line each cup with a slice of deli ham, pressing lightly to create a cup shape.
Fill and season
  1. Crack one egg into each ham cup, keeping the yolks intact as you divide evenly.
  2. Top each egg with shredded cheddar cheese, bell peppers, and onions, then season with salt and pepper.
Campfire bake
  1. Place the muffin tin on a campfire grate over medium heat, positioning it so heat comes from below and around the sides.
  2. Cover the muffin tin with aluminum foil and cook for 18-20 minutes until the eggs are set and look puffed and golden at the edges.
Serve
  1. Carefully remove the egg cups and serve warm, letting them rest for a minute so the centers set before eating.

Notes

Pro tip: Dice peppers and onions small so they distribute evenly without watery pockets in the center. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a skillet or microwave until hot. Freezing isn’t recommended due to texture changes, but you can swap the cheddar for another melting cheese and use egg whites if you want a lighter version.