Ham and Cheese Egg Muffins Recipe

If you’re anything like me and always on the hunt for a quick, satisfying breakfast that feels homemade, then this Ham and Cheese Egg Muffins Recipe is going to be your new best friend. These egg muffins are not only super easy to whip up, but they’re also packed with flavor and perfect to grab on busy mornings—or whenever you need a protein boost. Seriously, once I tried this recipe, I was hooked, and I know you’ll love how effortlessly delicious they turn out!

this Recipe

Ingredients You’ll Need

These ingredients come together like old friends — simple, familiar, and totally reliable. They pack just the right punch without complicating your morning routine, and a few thoughtful substitutions can make them fit your pantry and taste buds.

• Large eggs: Fresh eggs are key here; they give your muffins that fluffy, tender texture you’ll love biting into.
• Milk: I often use skim milk to keep it light, but whole milk or even half-and-half work great if you want richer muffins.
• Salt: Simple seasoning that enhances all the other flavors.
• Black pepper: Adds just enough kick to keep things interesting.
• Garlic powder: A little warmth that you might not expect but definitely notice and adore.
• Shredded cheddar cheese: Cheddar melts perfectly and adds that sharp, creamy goodness I always crave.
• Ham steak, cubed: Using a good quality ham makes all the difference—you want chunks with a bit of savory bite.
• Green onions: These bring fresh, mild oniony brightness to balance the richness.

Variations

I love how flexible this Ham and Cheese Egg Muffins Recipe is—you can easily swap ingredients to suit your cravings or pantry availability. Don’t be afraid to get creative; that’s part of the fun!

• Swap the ham for bacon or sausage: I once tried these with crumbled spicy sausage, and my taste buds did a happy dance.
• Different cheeses: Pepper jack or mozzarella add a fresh twist and sometimes even a little gooey stretch that’s irresistible.
• Add veggies: Bell peppers, spinach, or mushrooms work great if you want to sneak in some greens.
• Make it dairy-free: Simply skip the cheese or use a plant-based alternative, and swap milk for almond or oat milk.

How to Make Ham and Cheese Egg Muffins Recipe

Step 1: Prep your oven and muffin tin

Preheat your oven to 350°F (175°C). This temperature lets the egg muffins cook evenly without drying out. I can’t stress enough that spraying your muffin tin super well is a must—especially if you’re using a metal one—but honestly, silicone muffin tins work best and release the muffins like magic, no sticking, no stress.

Step 2: Whisk the eggs and seasonings

In a large bowl, whisk together 12 eggs, half a cup of milk, salt, pepper, and garlic powder until everything is fully combined and slightly frothy. This step is crucial—whisking in air helps the muffins stay light and fluffy rather than dense. I like to whisk for about a minute or so to get that beautiful texture.

Step 3: Add cheese, ham, and green onions

Fold in half a cup of shredded cheddar cheese, the cubed ham, and thinly sliced green onions. This is where the flavor party begins—if you want more cheese, sprinkle some on top before baking. Trust me, the melty cheese top is what makes these so crave-worthy.

Step 4: Fill your muffin cups and bake

Pour the egg mixture evenly into your prepared muffin tin, filling each cup nearly to the top. Then sprinkle the remaining quarter cup of cheese over each muffin for that gorgeous golden finish. Bake for 25 to 30 minutes, or until the eggs are set and the edges begin to pull away slightly from the tins. A toothpick inserted in the center should come out clean.

How to Serve Ham and Cheese Egg Muffins Recipe

Garnishes

I usually top mine with a little extra green onion or chopped fresh parsley when serving—it adds a fresh pop of color and flavor that brightens every bite. A dollop of salsa or a touch of hot sauce can also take these muffins to the next level if you enjoy a spicy kick.

Side Dishes

To keep it balanced, I often pair these egg muffins with fresh fruit like sliced berries or melon. Roasted potatoes or a light mixed-greens salad also complement the savory flavors beautifully if you want a heartier meal.

Creative Ways to Present

For brunch celebrations, I’ve served these muffins in cute little baskets lined with colorful napkins—it’s an instant crowd-pleaser and makes grabbing a muffin feel extra special. You can even sprinkle some extra cheese on top and broil for a minute or two to create a bubbly, golden crust that’s perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container in the fridge, where they stay fresh for up to four days. Just make sure they’ve cooled completely before sealing the container to avoid condensation and sogginess.

Freezing

Freezing works amazingly well! I let the muffins cool, then wrap each one individually in plastic wrap before placing them in a freezer-safe bag. That way, I can grab just a few at a time whenever I want without defrosting the whole batch.

Reheating

For best results, I reheat in the microwave for about 45 seconds to 1 minute, but if you want them crispier, a quick zap in a toaster oven or regular oven works wonders. Just keep an eye so they don’t dry out.

FAQs

Final Thoughts

I absolutely love how this Ham and Cheese Egg Muffins Recipe has simplified my mornings without sacrificing flavor or nutrition. It’s become a staple in my household, and I get excited every time I make a batch knowing my family will dig in happily. Give it a try—you’ll find it’s just as easy and delicious as I promised, and I’m pretty sure it’ll become one of your go-to recipes, too!

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