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Campfire Egg Cups with Ham

Campfire egg cups with ham are made in a muffin tin for golden, set eggs with melty cheddar and diced peppers. This portable breakfast cooks over campfire heat until the cups puff and hold their shape.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Campfire egg cups base
  • 1 (12 slices) deli ham
  • 1 count eggs
  • 1 cup shredded cheddar cheese
  • 0.25 cup bell peppers, finely diced
  • 0.25 cup onions, finely diced
  • 0.5 salt to taste
  • 0.25 pepper to taste
  • 1 cooking spray

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Assemble the egg cups
  1. Spray a metal muffin tin with cooking spray so each cup releases cleanly after baking.
  2. Line each cup with a slice of deli ham, pressing it into the sides to form a cup shape.
  3. Crack one egg into each ham-lined cup, keeping the yolks centered.
  4. Top each egg with shredded cheddar cheese, then add bell peppers and onions, and season with salt and pepper to taste.
Cook over the campfire
  1. Place the muffin tin on a campfire grate over medium heat.
  2. Cover the muffin tin with aluminum foil to trap heat and cook the eggs evenly.
  3. Cook for 18-20 minutes, until the egg cups are puffed and golden and the eggs are fully set.
  4. Carefully remove the egg cups and serve warm.

Notes

For clean release, use a generously coated muffin tin and let the egg cups cool 2 minutes before lifting. Store leftovers in the fridge up to 3 days; reheat in a microwave until hot. Freezing isn’t recommended because the eggs can turn rubbery after thawing. For a lower-fat option, use reduced-fat cheddar and lean deli ham.