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Campfire Egg Cups with Ham

Campfire egg cups with ham and cheese baked in a muffin tin until the eggs are set and the ham turns golden. Portable muffin tin breakfast made for campfire grates—tender egg, melty cheddar, and savory ham in every cup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices deli ham
  • 12 eggs
  • 1 cup shredded cheddar cheese
  • 0.25 cup bell peppers, finely diced
  • 0.25 cup onions, finely diced
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 1 tbsp cooking spray

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the muffin tin
  1. Spray a metal muffin tin with cooking spray to prevent sticking and help the ham release cleanly.
  2. Line each cup with a slice of deli ham, pressing it against the sides to form a cup shape.
  3. Crack one egg into each ham-lined cup, keeping the yolks intact.
  4. Top each egg with shredded cheddar cheese, then sprinkle bell peppers and onions and season with salt and pepper.
Cook over the campfire
  1. Place the muffin tin on the campfire grate over medium heat for steady, even cooking.
  2. Cover the muffin tin with aluminum foil and cook for 18-20 minutes, until the eggs are set and the tops look golden.
  3. Carefully remove the egg cups from the tin and serve warm while the cheese is melted.

Notes

For the cleanest release, let the egg cups sit in the muffin tin for 2 minutes before lifting—then use a gentle twist to free them. Store covered in the refrigerator up to 3 days; reheat in a toaster oven or skillet until warmed through. Freezing is not recommended for best texture, but you can prep the ham-lined cups and add eggs/cheese just before cooking. For a lighter option, swap half the cheddar for part-skim cheese and choose lower-sodium deli ham.