Ham & Cheese Egg Muffins
117 Comments
Posted: 01/02/24
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These breakfast Egg Muffins are a quick and easy breakfast – so delicious and perfect to grab on the way out the door! They are great for a make-ahead breakfast that is low carb and full of protein, for the kids or meal prep. the breakfast muffins are loaded with eggs, ham and cheese they reheat great.
Need a breakfast that is high in protein and low in carbs? These egg muffins are what you want to make for breakfast! This simple recipe creates an easy meal that will keep you full all morning. No more being hungry just a few hour later after a small bowl of cereal!
These tasty breakfast egg muffins are light, fluffy and loaded with diced ham and cheese. The whole family loves them and are I love that they are a perfect grab-n-go breakfast for busy mornings. If you need some more recipes for meal prep breakfast plans, add these into the mix. Plus, they store and reheat well, so make a big batch on the weekend and you’ll have breakfast for the entire week.
They are also a great source of protein to help me feel better about eating a sugary cinnamon roll…or two! I love pairing some crispy air fryer hash brown patties with these egg muffins too. So many delicious ways to have a hearty and easy breakfast!
Why You’ll Love Ham and Cheese Egg Muffins
- They are loaded with protein to start your day off on the right foot.
- This recipe is easy to change up and you can make so many different variations. Make them fit any personal preference you have!
- You only need 6 ingredients to make this really easy egg muffin recipe.
These were a huge win for our family! Everyone liked them! We eat breakfast in the car on the way to school/work, and they were a quick easy thing to zap and grab .
Ingredients for Ham and Cheese Egg Muffins
- Eggs – Run down to your farmers market and get farm fresh eggs for an extra fresh flavor! Eggs from the grocery store are great too…white or brown!
- Milk – I recommend using whole milk, but feel free to use 2% milk or 1% milk.
- Shredded cheddar cheese – For the most gooey cheesy results, shred you own cheese from a block!
- Diced ham – If you have leftover ham, it’d be great to use in this recipe. Otherwise, just grab some diced ham from the grocery store.
- Salt & pepper – Just a little salt and pepper is all you need to perfectly season them.
Helpful Tools
How to Make Egg Muffins
- Preheat your oven to 375 degrees Fahrenheit. Then spray a muffin tin well with non stick cooking spray and set it aside for later.
- Shred cheese and then dice the ham, you can also grab pre-shredded cheese and pre-diced ham from the grocery store!
- In a medium mixing bowl, whisk together eggs, whole milk and spices. Then stir in the ham and cheese.
- Pour the mixture evenly into each muffin cup, filling them about 3/4 of the way full.
- Bake the ham and cheese egg muffins for 25 minutes until set in the middle.
- Allow to cool for a minute or two, then remove from the pan.
- Serve immediately or allow to cool to room temperature before placing into an airtight container or wrapping individually for later.
How to Store Egg Muffins
FRIDGE: Stored in the refrigerator in an airtight container, they will last 3-4 days.
FREEZER: You can also keep them in the freezer for up to 2 months. Make sure to let them cool completely before freezing. Then wrap individually in plastic wrap and place in an airtight container or freezer-safe zip top bag.
How to Reheat Leftover Egg Muffins
To reheat from the refrigerator, place an egg muffin on a microwave safe plate and then microwave for 15-20 seconds or until just heated through. Watch them closely though, if you over cook they will become tough.
To reheat these egg muffins from frozen, unwrap from the plastic wrap and then wrap in damp paper towel and place on microwave safe plate. Heat in microwave in 20 second increments until warmed through.
What can I add to egg muffins?
There are tons of different things you can add into these breakfast egg muffins! Here’s a few additions to try:
Vegetables: Spinach, diced tomatoes, mushrooms, bell peppers, diced onions, potatoes
Protein: Bacon bits, breakfast sausage, ground chicken, ground turkey, chorizo, diced steak
Cheese: Even though these call for cheddar cheese, feel free to change it up. Mozzarella, goat cheese, Colby jack, and feta cheese would all taste amazing.
Pro Tips!
- Double this egg muffin recipe and store to serve them for breakfast for a whole week. They’re great if you’re hosting guests too!
- Don’t skip greasing the muffin tin. It will help keep them from sticking after being baked. The best way to make sure they come out easily is using a silicone muffin pan.
- If you do happen to have egg muffins that stick, just run a knife around the inside walls of the muffin tin to help loosen them.
More Breakfast Recipes You’ll Love
- Breakfast Quesadillas loaded with bacon, egg and cheese are always a hit.
- Love toast and eggs? Combine them with Egg in a Hole!
- Another great low carb breakfast are these Bacon Egg Muffins.
- Sheet Pan Breakfast is another really easy recipe you can make for a fast breakfast!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Egg Muffins
Light, fluffy egg muffins loaded with cheese and ham.
Video
muffins
Ingredients
- 12 eggs
- 1/2 c. milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 c. shredded cheddar cheese
- 1/2 c. diced ham
Instructions
- Preheat oven to 375 degrees. Spray muffin tin with non stick cooking spray.
- In a large mixing bowl whisk together eggs, milk, salt and pepper. Stir in cheese and ham.
- Pour mixture into 12 muffins cups.
- Bake for 25 minutes or until muffins are set in the middle.
Tips
OPTIONAL ADD-INS
Frozen – Unwrap egg muffins from plastic wrap, wrap in damp paper towel and place on microwave safe plate. Heat in microwave in 20 second increments until warmed through.
PRO TIPS
- Spinach – You can use either frozen spinach that has been thawed and water squeezed out or fresh spinach that has been cooked.
- Vegetables: Diced tomatoes, mushrooms, peppers, onions
- Protein: Cooked ground chicken, ground turkey, ground sausage, chorizo or crumbled bacon
- Double this recipe and serve them for breakfast and have more for the rest of the week because they reheat great. Also, great for serving to a crowd.
- Buy diced ham and shredded cheese to save on time.
- Make sure to grease your muffins well to avoid a stuck on mess. We recommend using a silicone muffin tin placed on a baking sheet for easy clean up.
- Fill muffin cups 3/4 full because they puff up as they cook. They will deflate a little when they cool.
- Run a plastic knife around the inside walls of the muffin cup to help loosen them if needed.
Nutrition Information
Serving: 1, Calories: 119kcal (6%), Carbohydrates: 1g, Protein: 10g (20%), Fat: 8g (12%), Saturated Fat: 3g (19%), Cholesterol: 180mg (60%), Sodium: 353mg (15%), Potassium: 83mg (2%), Vitamin A: 350IU (7%), Calcium: 107mg (11%), Iron: 0.9mg (5%)
Caitlin says
So easy! I cook a batch on Sunday night with whatever veggies I have on hand and these become breakfast for me and my 1 year old throughout the week. I tend to over-fill my muffin cups so they take a bit longer to cook than noted, but I find that with the milk/cheese these still stay moist even if they are in the oven for longer.
Brooke Kill says
Thats awesome! They do make the perfect meal prep!
Sally says
Amazing! I used heavy whipping cream and added onions, green bell pepper, and tomato…had to leave in the oven a little while longer, but we all loved!! One little one doesn’t even like to eat eggs!
Sarah Hill says
I’m happy everyone loved it! Thanks so much for commenting and rating!
Cindy Goldberg says
Very yummy!
Courtney says
Thank you!
Rachel says
These were a huge win for our family! Everyone liked them! We eat breakfast in the car on the way to school/work, and they were a quick easy thing to zap and grab .
Courtney says
Awesome!! Definitely a great grab and go option. 🙂
Kathy says
Thank you!! These were so easy to make and delicious.
Kate says
Has anyone tried making these in a mini muffin tin?
Cindy says
So good & an easy grab & go breakfast!
Julie Evink says
It’s one of our staples. So glad you enjoyed it Cindy! Thanks so much for commenting and rating the recipe!
Robin says
I have been looking for a recipe and finally found yours. No soda or baking powder. they rose beautifully and the taste is perfect. I was buying eggs in paper muffin container and costing $4.00 for two and these are so much lighter and delicious.
Thanks Julie.
Julie Evink says
Great to hear Robin!! Thanks for leaving a commenting and rating the recipe!
Diane Van Der Meer says
Awesome as is!
Julie Evink says
Great to hear Diane! Thanks for coming back, rating the recipe and commenting!
Theresa Lucas says
Do you have any recommendations to keep them from deflating so much? I’ve made this recipe and love it, but end up with more of a quiche look than a muffin look.
Thanks so much,
Theresa
Sharon Schroeter says
These look great! Do you think they could be made a bit larger in jumbo muffin tins?
Always wonderful recipes–keep up the good work!!
Thanks
Julie Evink says
I would think so just make sure the center is cooked and set.
Sharon Schroeter says
Thanks Julie, I’ll try it
Theresa Dillon says
Made this it was good, but now do you keep them from puffing up on the sides while cooking?
Julie Evink says
Mine puff out a tiny bit and deflate a little when I remove them from the oven. I’ve never had a big issue and have made them regularly?
Denise Paranich says
Can these be frozen?
Michelle Sperr says
Hi Denise, thanks for your question. You can keep them in the freezer for up to 2 months! Make sure to let them cool completely before freezing. Then wrap individually in plastic wrap and place in an airtight container or freezer-safe ziploc bag. When you take them out, you’ll want to unwrap the egg muffins from plastic wrap, wrap in damp paper towel and place on microwave safe plate. Heat in microwave in 20 second increments until warmed through. Hope that helps!