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%)
Judy C. says
They look delicious! Do you have an Instant Pot version? Thanks!
Julie says
They definitely are! I do not have an Instant Pot version, sorry!
Patrick says
I made these. They are simple and my wife and I both enjoy them.
Julie says
Excellent! Glad they were a hit!
Cora says
I wonder if I could use only 6 or 7 or 8 eggs instead of 12 eggs?
Julie says
Yep, you can alter this one to make more or less if you’d like!
Linda Albelo says
Me too! I can’t print get same error comes up! I’ve made something similar. But just with 1 egg & reduce the rest of the ingredients & then put mixture in my hot air pot! I love to add onion & green pepper! I’m a widow so I don’t need 12 eggs!
Julie says
Yes, this one is easy to change up for quantity. Onion and green pepper sounds lovely!
Kathleen says
Looks so yummy,,but I Can’t print ( page not found error 404).
Thank you
Julie Evink says
Hey Katheleen, I’m not having any problems printing when I push the print button inside the recipe card? I’ve tested it on multiple browsers?
Teresa Carol Moberly says
Thank you so much for sharing your recipe. I’m probably the worlds worst cook. More of a microwave kind of girl. This morning I am at a homeless shelter and making breakfast for the residents and want to say thank you from all of us. Have a blessed day! 🙂
Julie says
You’re welcome! Thank you so much for sharing, I’m glad you could make this recipe for everyone!
Charlotte says
Can you tell me what you use to scoop the mixture out of the bowl and I to the muffin pan easiest and with you getting g a good mix of all the ingredients and not just the egg?
Julie Evink says
I just use the measuring cup I used to measure the ingredients. I try to scoop to the bottom if that make sense when I fill it up to grab the ham down there!
Patti says
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.
Julie says
You’re welcome! I’m so glad you enjoyed them, they are so handy for grab and go breakfast!
Alexis says
What if I don’t wanna make 12 eggs?
Julie says
You can cut the recipe in half.
Michele says
I add some very finely chopped broccoli flower and some cauliflower head very finely chopped in the food processor great way to get an extra couple of veg into master 5 who wants them every day for recess at school about 1/4 c combined not a lot but a little I also use precooked bacon as I personally don’t like ham.
Julie says
That’s a great way to sneak in some veggies!
Marthaelaine Brown says
can I use bacon in place of the ham ?
Julie says
Yes you could but you might want to cook the bacon a little before adding it to the muffins or use bacon bits instead.
Harriett Cornwell says
Can you bake them in cupcake papers
Julie says
I haven’t tried it but I’m sure it would work!
Linda bayliss says
In the muffins cheese, ham and milk is 1/4 c. whit is the c meaning,, thank you,
Julie Evink says
c. stands for cup
Gail Diotte says
would love a print option! These are delicious!
Julie Evink says
There should be an option to print the recipe in the recipe box. If you can’t see it let me know because there’s a problem 🙂
Lisa says
These look great, if you freeze them do you defrost them before heating or can they be reheated straight from the freezer in a rush…?
Julie Evink says
Wrap it in a paper towel and microwave for 1-2 minutes straight from the freezer!
Dawn says
So easy and delicious! Thank you.
Julie Evink says
Glad you enjoyed them!