Ham & Cheese Egg Muffins
108 Comments
Posted: 08/06/20
Updated: 12/02/22
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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 perfect for a make-ahead breakfast that are low carb and full of protein for the kids or meal prep. Loaded with eggs, ham and cheese they reheat great.
Need a breakfast that is high in protein and low in carbs that will get you through the morning feeling satisfied? These Egg Muffins are what you want to make for breakfast!
They are light, fluffy and loaded with diced ham and cheese. The kids love them and are the perfect grab-n-go breakfast for busy mornings, plus they reheat great, so make a big batch on the weekend and you’ll have breakfast all week.
They’re also a great source of protein to help me feel better about eating a sugary cinnamon roll…or two!
Contents
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Why this recipe works:
- Loaded with protein to keep you full all morning.
- Reheats great perfect for meal prep and busy mornings.
- So many variations to add to them to change things up.
- Only 6 ingredients!
Ingredients Needed
- Eggs
- Milk
- Cheddar cheese
- Ham
- Salt & pepper
You probably don’t even need to go to the store, right? How awesome is that!!!
Steps to Prepare
- Preheat the oven
- Spray muffin tin with non stick cooking spray
- Shred the cheese and dice the ham
- Whisk together eggs, milk and spice, stir in cheese and ham
- Pour mixture evenly into the muffins cups
- Bake for 25 minutes or until muffins are set in the middle
- Remove from the pan and store wrapped in the refrigerator
- Extras can even be frozen, to reheat just pop in the microwave for 30-45 seconds.
Optional Add-Ins
- 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
How long do Egg Muffins last?
Stored in the refrigerator in an air tight container these will last 3-4 days.
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 ziploc bag.
How to Reheat
Refrigerated – Place egg muffin on a microwave safe plate and then microwave for 15-20 seconds or until just heated through. If you over cook them they will become tough.
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
- 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.
More Kin Friendly Breakfasts!
- 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.
What people are saying about this recipe
“Quick and easy to make. I made half the recipe as there is only 2 of us in the house. Wish I made a whole batch as I only have 1 leftover. I did add tarragon as we like herbs in our egg recipes. I used the same amount of pepper and herbs. The eggs were light and fluffy on the inside and a little browned on the outside. Definitely a recipe that can be tweaked to your liking. Thank you for this keeper recipe.”
Did you try this easy egg muffins? If you love the recipe be sure to give this family favorite five stars!!
Tag me with your photos at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
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.
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.
Video
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%)
Kathy says
Thank you!! These were so easy to make and delicious.
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!