Go Back

Campfire Egg Cups with Ham

Campfire egg cups with ham bake over steady heat for set whites and a golden yolk, with smoky ham cups lined in cheddar. Crack-and-cook in a muffin pan (or foil cups) for a portable, runny-yolk breakfast that’s easy outdoors or at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Egg Cups
  • 6 thick deli ham (or Canadian bacon)
  • 6 large eggs
  • 0.25 cup shredded cheddar cheese (bright orange)
  • 2 tbsp diced red bell pepper
  • 2 tbsp diced green onion
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 pinch salt and black pepper to taste
  • 1 tsp olive oil or non-stick spray
Optional toppings
  • 1 tbsp hot sauce
  • 1 tbsp fresh chopped parsley
  • 0.25 cup extra shredded cheddar

Equipment

  • 1 cast iron skillet

Method
 

Prep the camp setup and pan
  1. Prepare your campfire or camp stove and let it settle to a medium heat so the grate is steadily warm, not blazing. Aim for gentle, consistent heat under the pan for even cooking.
  2. Lightly grease a cast iron muffin pan or 6 individual foil cups with olive oil or non-stick spray. This helps the ham cups release cleanly.
Build the ham cups
  1. Press one slice of ham firmly into each cup, shaping it into a bowl so the edges ruffle up around the sides. Keep the ham pressed close to the bottom so it holds the egg.
  2. Sprinkle a pinch of garlic powder, smoked paprika, salt, and black pepper into each ham cup. Distribute the seasonings so each cup gets a similar amount.
  3. Add diced red bell pepper and green onion into each cup, distributing evenly. Use a small mound in the center so the egg stays visible when it cooks.
  4. Crack one egg directly into each ham cup, being careful not to break the yolk. Set the egg in the ham bowl so the ham cups support it.
  5. Top each cup with a generous pinch of shredded cheddar cheese. Cover most of the egg surface to help the tops set and stay savory.
Cook until whites set
  1. Cover loosely with foil and place over the campfire grate or on the camp stove. Cook for 8–12 minutes, until the whites are fully set and the yolk reaches your preferred doneness.
  2. Carefully remove from heat using tongs or oven mitts. Let cool for 1 minute so the cups firm up slightly and are easier to handle.
Finish and serve
  1. Top with hot sauce, extra shredded cheddar, or fresh chopped parsley if desired. Serve straight from the pan for the best hot, melty cheese.

Notes

For the most consistent yolks, keep the heat steady at medium and avoid lifting the foil during the 8–12 minute cook. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freeze is not recommended because the egg texture can turn rubbery. If you want a dairy-light option, swap the cheddar for a reduced-fat or dairy-free shredded cheese and keep the ham and egg the same.