These Ham and Cheese Egg Muffins are the ultimate grab-and-go breakfast solution for busy mornings. Packed with protein and bursting with savory flavors, these portable egg cups combine the classic combination of ham and cheese with fluffy eggs baked to perfection in a muffin tin. They’re like miniature frittatas that fit in the palm of your hand!
Whether you’re meal prepping for the week ahead or feeding a hungry family on a Sunday morning, these egg muffins are incredibly versatile and customizable. The best part? They reheat beautifully, making them perfect for those hectic weekday mornings when you need something substantial but don’t have time to cook from scratch.
Why I Love These
These egg muffins are the perfect balance of convenience and nutrition, packing protein-rich ingredients into a portable breakfast option.
The crispy edges and fluffy centers create an irresistible texture contrast that makes each bite satisfying.
I make these every Sunday for meal prep, ensuring my family has a nutritious breakfast option ready to go all week long.
Ingredients
- 12 large eggs
- 1/2 cup milk (skim milk used)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 cup shredded cheddar cheese, divided
- 8 ounces ham steak, cubed
- 2 green onions, sliced thin
How To Make
- Preheat oven to 350°F. Spray a muffin tin heavily with cooking spray (silicone muffin tin works best). Set aside.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Stir in 1/2 cup of the shredded cheddar cheese, cubed ham, and sliced green onions.
- Fill the muffin tins with the egg mixture. Top with the remaining 1/4 cup cheese.
- Bake for 25-30 minutes or until the eggs pull away from the sides of the muffin tin and are set in the middle.
- Store leftovers in the refrigerator for up to four days. These can also be frozen and reheated.
Nutrition
These Ham and Cheese Egg Muffins are primarily high in protein, making them an excellent option for those looking to start their day with a satisfying, protein-rich meal. Each muffin provides a good balance of protein from the eggs and ham, with moderate fat content from the cheese and eggs.
They’re naturally low in carbohydrates, making them suitable for those following keto or low-carb diets. The bell peppers add vitamins A and C, while the eggs contribute essential nutrients like vitamin D, B vitamins, and choline that support brain health.
These muffins contain dairy and eggs, so they’re not suitable for those with these allergies. However, you can easily make them dairy-free by substituting plant-based milk and dairy-free cheese alternatives. The recipe is naturally gluten-free as written.
Tips & Variations
- Prep all your ingredients the night before and store them separately in the refrigerator to make morning assembly quick and easy.
- Try using different cheese varieties like Swiss, Gruyère, or pepper jack for unique flavor profiles, or mix in fresh herbs like chives, basil, or dill.
- For a vegetarian version, replace the ham with sautéed mushrooms, spinach, or roasted red peppers, which add wonderful flavor while keeping the muffins meat-free.
Ways To Serve Them
- Tuck into a toasted English muffin with a slice of avocado for a complete breakfast sandwich
- Serve alongside a fresh fruit salad for a balanced breakfast
- Pair with roasted breakfast potatoes and hot sauce for a hearty weekend brunch
- Serve with a simple green salad for a light lunch option
Proper Storage
- Fridge: Allow muffins to cool completely before storing in an airtight container lined with paper towels to absorb excess moisture. They’ll keep fresh for up to 4 days in the refrigerator.
- Freezer: Wrap each cooled muffin individually in plastic wrap, then place in a freezer-safe bag or container. They freeze well for up to 2 months without significant texture changes.
- Reheat: For refrigerated muffins, microwave for 20-30 seconds until warmed through. For frozen muffins, microwave for 60-90 seconds or reheat in a 350°F oven for 8-10 minutes wrapped loosely in foil to prevent drying out.
Ham and Cheese Egg Muffins
Ingredients
- 12 large eggs
- 1/2 cup milk (skim milk used)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3/4 cup shredded cheddar cheese, divided
- 8 ounces ham steak, cubed
- 2 green onions, sliced thin
Directions
- Preheat oven to 350°F. Spray a muffin tin heavily with cooking spray (silicone muffin tin works best). Set aside.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Stir in 1/2 cup of the shredded cheddar cheese, cubed ham, and sliced green onions.
- Fill the muffin tins with the egg mixture. Top with the remaining 1/4 cup cheese.
- Bake for 25-30 minutes or until the eggs pull away from the sides of the muffin tin and are set in the middle.
- Store leftovers in the refrigerator for up to four days. These can also be frozen and reheated.