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Campfire Egg Cups with Ham

Campfire egg cups with ham bake over glowing embers, using foil cups to form a golden, crispy ham cradle around a soft-set egg. Each cup is seasoned with garlic powder and smoked paprika, then finished with melted cheddar and a light char.
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Prep Time 15 minutes
Cook Time 12 minutes
cooling 1 minute
Total Time 28 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American, Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 6 thick-cut ham slices round, to fit the muffin/foil cup
  • 0.5 cup shredded cheddar cheese
  • 2 tbsp chopped fresh chives
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
For the cups
  • 6 heavy-duty aluminum foil squares (or a cast iron muffin pan over the fire)
  • 1 cooking spray or butter

Equipment

  • 1 cast iron muffin pan
  • 1 sheet pan

Method
 

Prepare the campfire cups
  1. Prepare your campfire or grill and let it settle to medium heat with glowing embers—no open flames directly under the cups.
  2. Cut 6 squares of heavy-duty aluminum foil and press each into a bowl shape or muffin tin to form a sturdy cup about 3 inches wide.
  3. Lightly spray or butter the inside of each foil cup.
  4. Press one ham slice firmly into each cup, shaping it so it lines the bottom and sides like a little bowl.
Fill and season
  1. Crack one egg into each ham cup.
  2. Season each egg with garlic powder, smoked paprika, salt, and black pepper.
  3. Sprinkle shredded cheddar cheese generously over each cup.
Cook over embers
  1. Carefully place the cups on a grate over the campfire embers.
  2. Cover loosely with foil or a lid if available.
  3. Cook for 8–12 minutes at medium-heat ember cooking until the egg whites are fully set and the cheese is melted and bubbly, with the yolk soft or fully set.
Cool and serve
  1. Remove from heat using tongs.
  2. Let cool for 1 minute before serving.
  3. Top with fresh chives and serve directly in the foil cups.

Notes

For the cleanest cups, press the ham firmly so it fully contacts the foil—this helps it hold shape and crisp at the edges. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet over low heat until warmed through. Freezing isn’t recommended due to texture changes in the egg. For a lower-carb swap, use a cheddar-only portion and skip extra toppings beyond the chives.