Ham & Cheese Egg Muffins
117 Comments
Posted: 07/22/25
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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.
These tasty breakfast egg muffins are light, fluffy and loaded with diced ham and cheese. The whole family loves ham and egg cups and I love that they are a perfect grab-n-go breakfast for busy mornings. They are high in protein so you are fueled all morning long. 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.
Why You’ll Love This Recipe
- 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 these really easy egg bites in muffin tins..
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.
- Cheddar cheese – For the most gooey cheesy results, shred your own cheese from a block. You can
- 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 and pepper – Just a little salt and pepper is all you need to perfectly season them.
What can I add to egg muffins?
Vegetables: Spinach, diced tomatoes, mushrooms, bell peppers, diced onions, potatoes, diced broccoli.
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.
How to Make Egg Muffins
- 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.
Storage and Reheating
FRIDGE: Stored in the refrigerator in an airtight container for 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.
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.
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.
You’ve got to add these to your weekly meal prep list. They are budget friendly and so easy to whip up so you’ve got breakfast ready to go in the fridge on a busy morning.
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
Equipment
Ingredients
- 12 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup cheddar cheese shredded
- 1/2 cup ham diced
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray muffin tin with non stick cooking spray.
- In a large mixing bowl whisk together eggs, milk, salt and ground black pepper. Stir in cheese and ham.
- Pour mixture evenly into 12 muffins cups.
- Bake for 25 minutes or until muffins are set in the middle.
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%)
How To Serve Ham And Cheese Egg Muffins
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!
More Great Breakfast Recipes
- Breakfast Quesadillas loaded with bacon, egg and cheese are always a hit. With some sour cream and salsa on the side, you will love this dish!
- Love toast and eggs? Combine them with Egg in a Hole! The classic combination gets a super fun twist.
- Another great low carb breakfast are these Bacon Egg Muffins. Bacon is wrapped around a baked egg, it doesn’t get any better – or more portable!
- Sheet Pan Breakfast is another really easy recipe you can make for a fast breakfast to feed a crowd.
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!