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.
Holly says
Just made these for brunch today. Great basic recipe that I believe can be modified to anyone’s taste. Will be making these again!
Julie Evink says
So glad you enjoyed them!
Dana C says
I am trying these for the first time so my husband has breakfast for work. Am I able to freeze them? I plan on making a bulk batch.
Julie Evink says
Yes you can freeze them!
Nadine Brotherston says
Going to make them tonight for tomorrow morning
Julie Evink says
I hope you enjoy them as much as we do!
Laura Fortier says
Dying to try these but need some veggies! Would it mess anything up if I added a little onion/green pepper/spinach?
Julie Evink says
I would just saute the veggies and then add them!
Karen Wee says
These are the best….made them for a friend who had knee-replacement surgery for a quick and easy breakfast treat with toast and fruit. Make many batches when I go to Elkhorn, NE as my friend is a school teacher, has a son and 5 year-old twin boys. A dozen doesn’t lasts long so we freeze them. Yum Also make them for friends who don’t or can’t cook much.
Julie Evink says
We go through multiple batches a week here! I love that you are sharing them. Warms my heart!
Shadi Hasanzadenemati says
I love egg muffins! They are so easy and everyone loves them. They are also great for weekends!
Julie Evink says
Yes they are! Love that they reheat great IF you have any left!
Beth says
OMG! These are so simple – why don’t I already make these? I will be doing this over and over again!
Julie Evink says
Enjoy them! It’s our go to breakfast!
Dottie says
How long will these keep in the fridge?
Julie Evink says
About three days!
Sheri says
Can these be made ahead and frozen and then microwaved on school mornings or is it best to just refrigerate?
Julie Evink says
They are great made ahead and popped into the refrigerator. They reheat great in the microwave!
Jessica says
How long do I bake these? I don’t see it on the video or on this page 🙂
Julie Evink says
Sorry! It’s there now!
Jhanso says
what temp and how long
Jhanso says
Never mind
Not there further up with instruction
Found in another set of same instructions
Rachel says
Any tips on getting out of the tin? Mine stuck to the tin and didn’t pop out
Julie Evink says
Silicone pan! It’s AMAZING!!!
Pat says
Where is the recipe?????
Julie Evink says
Hi Pat! Sorry we were having some technical difficulties everything should be resolved!
Deena Caunt says
I saw this recipe on facebook yesterday and was very excited to try it. I made it for lunch – just finished eating it, and my sister and I were both amazed to how good it is. Its a keeper for sure. Thanks for posting, love from Nottingham x
Julie Evink says
So glad you enjoyed it Deena! It’s one of our favorites!
Lindsey says
These expanded enormously in the oven so much that they are not muffin shaped. Just collapsed spread out things. Any tips on preventing this? They still taste good!
Julie Evink says
No, I’ve made this a ton and haven’t had them expand that much. They expand some, but not a ton. Were your eggs new or older? Did you make twelve muffins?
Anna says
If refrigerated, how long do you microwave them for? I’ve been looking for a recipe that I can prep on Sunday’s to last me through Friday
Julie Evink says
About 30 seconds.
Joey ste marie says
What if you want to freeze them how long do they last for and how long to reheat them for
Julie Evink says
I would say they freeze for up to a month. I would take them out the night before and let them thaw if possible. Then warm them in the microwave for 20-30 seconds and go from there.