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Ham and cheese egg muffins in a muffin tin
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4.48 from 69 votes

Egg Muffins

Light, fluffy egg muffins loaded with cheese and ham.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 119kcal
Author: Julie Evink

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.

Video

Notes

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.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 180mg | Sodium: 353mg | Potassium: 83mg | Vitamin A: 350IU | Calcium: 107mg | Iron: 0.9mg