Ham & Cheese Egg Muffins
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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
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
- 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.
Brandy says
Love these! Very easy to reheat, my kids ask for these quite often. Sometimes I use bacon in place of ham. Thanks for the recipe!
Julie Evink says
So glad you enjoy them! Can’t go wrong with bacon!
Jan says
Works better to put the ham and cheese in the muffin tin first then pour egg mix over. Ham and cheese sink to the bottom if you put them in the egg mix.
Julie Evink says
Great tip Jan!
Nina says
Can you do this in microwave?
Julie Evink says
I don’t think it would work in the muffin tin like that.
Rosalie says
My eating plan does not allow milk. Can I use half & half, and if so, how much?
Julie Evink says
You should be able too. I’d use the same amount.
Sheryl Rasmussen says
What kind of muffins do you use and as they cook does this mixture bake in to the muffin?
Julie Evink says
I just call these “muffins” because they are baked in a muffin tin. There is no actual muffin mix in them. It is egg based.
Heather says
Would egg whites set okay or do you recommend using the entire egg?
Julie Evink says
Yes I think egg whites would work fine!
Philip Himmelreich says
I’m cooking these delicious muffins as I’m typing this but I do have a question. Should they be refrigerated after cooking so I can eat them throughout the week and is the microwave the best way to heat them up?
Julie Evink says
Yes please refrigerate! And yes using a microwave is the best option to reheat. Works great!
Kathy says
Can these be frozen and if they can do I defrost what I want to have or microwave frozen. And for how long?
Julie Evink says
I’ve never tried this but I think they would freeze well. Either take them out the night before or pop them in the microwave them for a few minutes. Might take some trial and error. Let me know how it turns out!
A L Nelson says
can i get a copy of that.
Julie Evink says
There’s a “print” button in the recipe box!
Nancy says
These look so good. But since I live alone I wonder if these freeze well. I would love to have some on hand that I can pop in the microwave.
Rose Maie Hnter says
Why does your instructions omit ham?
Julie Evink says
Sorry fixed it!
Kelly - Life Made Sweeter says
My son is the same way. One day he loves something and the next day he won’t touch it. Eggs are his favorite so he would love these egg muffins! They’re adorable and would make perfect grab and go breakfasts too!
Thao @ In Good Flavor says
My kids are young adults now and I still have the same problem..they couldn’t get enough of something one week so I stock up extra the next just to have them completely ignore it. These egg muffins are adorable. My kids would love them!
Maryvel says
Was going to ask the same thing! Where is the ham?
Julie Evink says
1/2 c. diced ham! Sorry!
Cindy W says
These are called “Ham and Cheese Egg Muffins” yet I don’t see ham in the recipe anywhere, even in the footnotes (like “ham may be added if desired”). What kind of ham do you use and how much?
Julie Evink says
1/2 c. diced ham! SORRY!