Easy Paleo Ham & Egg Cups

You know how everyone says they’re looking for an easy paleo breakfast? Well this yummy all-in-one dish couldn’t be more simple…

whole30 compliant recipe markIt really is a no-brainer with minimal prep time. We used Applegate-brand ham slices along with eggs and chopped veggies to create these awesome egg cups.

We know it’s hard to cook up breakfast when your working or have a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during the work week.


If you have kids, these little pockets of protein are perfect. Heat up an egg cup and serve it with a little fruit before school and they’re good to go. And you’ll feel good feeding them a long-lasting, energy-packed breakfast. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2zafrq’]

I know egg cups have been done before. But I love this recipe for its simplicity. It’s one you’ll want to make over and over again I’m sure.

Tasty little savory cups with a hint of peppers and a little cream from the coconut milk. Give them a try and add whatever other yummy ingredients you like or happen to have on hand.

It’s paleo easy and that’s what we like. Right? :)

Easy Paleo Ham & Egg Cups

Easy Paleo Ham & Egg Cups


  • 6 slices of ham (we used Applegate brand)
  • 4 eggs
  • 1/4 cup full-fat coconut milk
  • 1/4 cup orange bell peppers, chopped
  • 1/4 cup red bell peppers, chopped
  • 1/4 cup yellow onions, chopped
  • Salt & pepper, to taste
  • Olive oil or coconut oil to sauté veggies
  • Yield
  • Makes about 6 egg cups


  1. Preheat oven to 350º F
  2. In a saucepan, first sauté chopped onions 3-4 minutes
  3. Add chopped peppers, sauté for another 2 minutes
  4. Remove from heat
  5. Whisk eggs and coconut milk together
  6. Salt & pepper to taste
  7. Grease muffin tin wells with coconut oil
  8. Line each with a slice of ham
  9. Next add a spoonful of the onions and peppers
  10. Top with egg mixture
  11. Bake at 350º F for about 20 minutes


Join the Conversation

  1. Did you use the canned coconut milk or the refrigerated beverage type? TY

    1. Gloria, I use canned, but you could use either. It’s just to make the texture of the eggs a bit more creamy. :)

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  3. How long would these last in the fridge?

    1. My guess would be a few days in the fridge Sarah…I usually freeze extras of these and reheat…I know that works out well :)

      1. How do you reheat it? Microwave or oven?

        1. Either will work fine. :)

  4. Great recipe. I’m not on a paleo diet so I substituted cottage cheese for coconut milk. I also added spinach and they were very yummy!

    1. Way to get creative Lauren…sounds delicious! :)

  5. my kids doesnt like bell pepper, i change it with tomato , tkkss for the recipe… :D

    1. Lia, you are welcome! The tomato is a great idea! :)

  6. Just made these day. Delicious!! Thanks!

  7. Chuck Christianson says:

    Ham and Egg Cups: Easy, quick and delicious. I put diced tomato and green chiles in mine. Excellent recipe! Thank you.

    1. You are very welcome. :)

  8. Do you have to use milk? I usually whisk my eggs with water?

    1. Hi Kelly, you sure can. I just add it for a more creamy texture. :)

  9. Anonymous says:

    will almond milk work? I’m allergic to coconuts

    1. I think it would work just fine. :)

  10. Oohhh perfect to pack for work!

  11. Those look yummy! How long do you reheat them?

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