These oven-baked egg bites feature a soft, custard-like center filled with savory diced ham and melted cheddar cheese. A splash of heavy cream is whisked into the eggs, resulting in a smooth, pale yellow bite that is served warm. The gentle baking process leaves the edges pale and tender, offering a protein-rich meal that mimics a classic coffeehouse staple.
About This Recipe
The egg mixture is whisked with heavy cream until the yolks and whites form a uniform liquid. Once the diced ham and shredded cheddar are stirred in, the batter is poured into small muffin cups and placed into a water bath. The surrounding hot water provides a mild, steady heat, and the eggs set slowly into a dense, velvety texture without browning on top or rising like a traditional muffin.
As the bites bake, the cheddar melts into the egg base, creating small pockets of saltiness alongside the smoky ham. The ham pieces settle throughout the custard, providing a firm contrast to the soft, set egg. When the centers no longer jiggle, the pan is removed from the oven, leaving the bites with a flat, smooth surface and a glossy finish.
You’ll see the bright orange flecks of cheddar and pink bits of ham peering through the soft, yellow egg. The bites have a clean, rounded shape and a delicate aroma of melted cheese and toasted ham. They release easily from the pan and hold their structure when sliced, showing a solid interior where the ingredients are evenly distributed from top to bottom.
Why You’ll Love This Recipe
- Smooth, custard-like texture
- Starbucks-style flavor at home
- Simple, familiar keto ingredients
- Filling enough for a real breakfast
- Reheats well without drying out
- No flour, starch, or fillers
- Easy to customize
What You’ll Need for This
- 4 large eggs
- ¼ cup heavy cream
- ½ cup diced ham
- ½ cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or butter, for greasing
Step-by-Step Preparation
- Preheat the oven to 325°F and generously grease a muffin pan.
- Bring a kettle of water to a boil for the water bath.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
- Stir in the diced ham and shredded cheddar cheese.
- Divide the mixture evenly into 8 muffin cups, filling each about three-quarters full.
- Place the muffin pan inside a larger baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the muffin pan.
- Bake for 22–26 minutes, until the centers are just set and no longer jiggly.
- Remove from the oven and let cool for 5 minutes before removing the egg bites from the pan.
FAQ
- Why use a water bath?
A water bath ensures gentle, even cooking and prevents rubbery edges. - Can I use a different cheese?
Yes, Swiss or Monterey Jack work well. - Can I substitute the ham?
Cooked bacon or sausage can be used instead. - How long do they keep in the refrigerator?
Up to 4 days when stored in an airtight container. - Can these egg bites be frozen?
Yes, they freeze and reheat well without losing texture.
Variations & Substitutions
- Swap ham for cooked bacon
- Use Swiss cheese for a deli-style flavor
- Add finely chopped green onions
- Use Monterey Jack for a milder taste
- Add a pinch of smoked paprika
Serving Suggestions
- Serve with sliced avocado
- Enjoy with coffee or espresso
- Top with hot sauce if desired
Keto Ham & Cheese Egg Bites (Starbucks Style)
Ingredients
- 4 large eggs
- ¼ cup heavy cream
- ½ cup diced ham
- ½ cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or butter (for greasing)
Instructions
- Preheat the oven to 325°F and generously grease a muffin pan.
- Bring a kettle of water to a boil for the water bath.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
- Stir in the diced ham and shredded cheddar cheese.
- Divide the mixture evenly into 8 muffin cups, filling each about three-quarters full.
- Place the muffin pan inside a larger baking dish. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the muffin pan.
- Bake for 22–26 minutes, until the centers are just set and no longer jiggly.
- Remove from the oven and let cool for 5 minutes before removing the egg bites from the pan.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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