The finished Product. We ended up with 24 egg cups in this batch, but the family starting eating before we could get a full picture. This is our go to for a quick weekday breakfast. Prep these on Sunday and store them in the fridge to eat throughout the week, or pop them in the freezer to have handy for those mornings that just go a little sideways. Recipe: Egg Cups Yield: ~24 egg cups Ingredients: 2 Tbsp butter 9 oz container thin-sliced deli ham, cut into about 1/2" squares