Looking for a protein-packed breakfast that’s both delicious and portable? These Ham and Cheese Egg Muffins are about to become your new morning favorite! Perfectly portioned and bursting with savory flavors, these little egg cups combine the classic combination of ham and cheese in a convenient grab-and-go format.
I started making these on busy weekends when my family needed something substantial but quick. They’ve since become a staple in our meal prep routine, saving us from the morning rush while still delivering a homemade breakfast that keeps everyone satisfied until lunch.
Why You’ll Love This
- Perfect for meal prep – make once and enjoy all week
- Customizable with whatever veggies or cheese you have on hand
- High in protein and low in carbs for a satisfying breakfast
- Kid-friendly and great for picky eaters
- Freezer-friendly for ultimate convenience
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
Instructions
- 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.
Tips & Variations
- Swap the ham for cooked bacon or breakfast sausage for a different flavor profile.
- Make it vegetarian by omitting the ham and adding more veggies like spinach, mushrooms, or tomatoes.
- Use silicone muffin cups for easier removal and cleanup.
- For a spicy kick, add a few dashes of hot sauce to the egg mixture or top with salsa before serving.
- These tend to puff up while baking and then deflate slightly when cooling – this is completely normal!
- For extra richness, try using half-and-half instead of milk.
Serving Suggestions
These Ham and Cheese Egg Muffins are perfectly delicious on their own, but they also pair wonderfully with a side of fresh fruit or avocado slices for a complete breakfast. For brunch gatherings, serve alongside a simple green salad and some crusty bread for a satisfying meal that will please a crowd.
If you’re eating them as a quick breakfast, try wrapping a warm egg muffin in a tortilla with a little hot sauce for an instant breakfast burrito!
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap individual muffins in plastic wrap and place in a freezer bag for up to 2 months.
- Reheat refrigerated muffins in the microwave for 30 seconds or until warm throughout.
- For frozen muffins, microwave for 1-2 minutes or thaw overnight in the refrigerator before reheating.
FAQs
Can I make these without a muffin tin?
While a muffin tin gives the best shape, you can pour the mixture into a greased baking dish and cut into squares after baking. Increase cooking time to about 30-35 minutes.
Why are my egg muffins sticking to the pan?
Be sure to spray the muffin tin generously with cooking spray, or use parchment paper liners or silicone cups for easier removal.
Can I use egg whites only?
Yes! Replace the 8 eggs with 2 cups of egg whites for a lower-fat version. The texture will be slightly different but still delicious.
How do I know when they’re done baking?
The egg muffins should be set in the middle and slightly puffed up. Insert a toothpick in the center – if it comes out clean, they’re ready!
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