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

Print Pin