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Ham and Cheese Egg Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 69 reviews
  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Ham and Cheese Egg Muffins are a delicious, protein-packed breakfast option that’s easy to prepare and perfect for meal prep. Packed with eggs, ham, cheddar cheese, and fresh green onions, these savory muffins are baked to perfection, making a convenient and satisfying grab-and-go meal.

Ingredients

Scale

Egg Mixture

  • 12 large eggs
  • 1/2 cup milk (skim recommended)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Fillings

  • 3/4 cup shredded cheddar cheese, divided (1/2 cup and 1/4 cup)
  • 8 ounces ham steak, cubed
  • 2 green onions, sliced thin

Instructions

  1. Preheat and prepare muffin tin: Preheat your oven to 350 degrees Fahrenheit. Spray a muffin tin heavily with cooking spray. Using a silicone muffin tin is recommended for best results. Set aside.
  2. Mix eggs and seasonings: In a large bowl, whisk together the 12 eggs, 1/2 cup of milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until fully combined and slightly frothy.
  3. Add cheese, ham, and onions: Stir in 1/2 cup of shredded cheddar cheese, the cubed 8 ounces of ham steak, and the sliced green onions until evenly distributed throughout the egg mixture.
  4. Fill muffin cups: Pour the egg mixture evenly into the prepared muffin tin cups. Each cup should be nearly full but leave a little room at the top for expansion.
  5. Top with remaining cheese: Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the tops of the filled muffin cups.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the egg muffins have fully set, have pulled away from the sides of the muffin cups, and the top cheese is lightly golden.
  7. Cool and store: Allow the egg muffins to cool slightly before removing them from the tin. Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze and reheat as needed.

Notes

  • Use a silicone muffin tin for easy removal of the egg muffins.
  • Leftovers can be refrigerated up to four days and reheated in the microwave.
  • To freeze, wrap each muffin individually and place in a freezer-safe container or bag.
  • Can be customized with other veggies or meats as desired.
  • Cooking time may vary slightly based on your oven—watch for eggs being fully set.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 130
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 12g
  • Cholesterol: 190mg

Find it online: https://cookesrecipes.com/ham-and-cheese-egg-muffins-recipe/