These delicious Ham and Cheese Egg Muffins are super easy to make, and they're also the ultimate make-ahead meal prep breakfast!
Jump to:
So how are those mornings treating you lately? Crazy busy, right?
I'll bet that, on many days, you don't feel like you even have the time to make a decent breakfast. Well, don't skip it, because these yummy egg muffins are the answer!
Make a batch or two on the weekend or any day when you have a little extra time. They'll keep in the fridge for up to 4 days. Just reheat, and you've got a quick and easy breakfast.
You could even grab a few and eat them on the go - no fork needed. You know...kind of like those coffee shop egg bites that are so popular.
And since they're super simple and take only about 30 minutes from start to finish (most of that time is in the oven), they also make for an awesome breakfast on those days when you do actually have some time to cook in the morning.
These tasty little egg muffins would also be a perfect addition to any brunch menu. They're like light and fluffy mini frittatas. Impressive!
Ingredients You Need
Note: Ingredient amounts are in the recipe card at the bottom of the post.
- Nonstick cooking spray (such as Pam)
- Eggs
- Milk
- Salt and pepper
- Ham
- Cheddar cheese (or whatever kind of cheese you like)
- Fresh chives (optional)
How to Make Ham and Cheese Egg Muffins
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Tips & Tidbits
- Sticking is the enemy, so I highly recommend using a nonstick muffin pan sprayed generously with nonstick cooking spray (such as Pam).
- Use a mixing bowl with a pouring spout (or even an extra-large liquid measuring cup) for mixing the eggs if you have one. This will make it much easier and less messy when pouring the egg into the muffin cups.
- The egg muffins are going to get all puffy and tall while they are in the oven. Then they will deflate when you take them out of the oven. It's totally normal, so don't be disappointed when it happens!
- Overcooked eggs are rubbery eggs. Cook them just until the eggs are set (no jiggle or wetness in the center, and a knife inserted in the center should come out clean).
Substitutions & Variations
One of the best things about this recipe is that you can customize it to make any kind of egg muffins you'd like. For example:
- Cooked bacon or sausage could be used instead of ham.
- Use different cheeses, such as American, Monterey Jack, Pepper Jack, Swiss, mozzarella, parmesan or feta.
- Instead of meat, try some cooked veggies, such as spinach, kale, broccoli, zucchini, bell peppers, onions, mushrooms.
- You could even make them plain (no meat, cheese or veggies) or just with cheese.
And you don't even have to make the whole batch the same. I often make a few different varieties all at once!
Storage & Reheating
Once the egg muffins have cooled, store them in an airtight container in the refrigerator for up to 3 to 4 days.
The easiest and quickest way to reheat egg muffins is to pop them in the microwave on a microwave-safe plate and cook in 30-second intervals just until they are heated through. Be very careful not to overcook them, as they can become rubbery.
To reheat in the oven, place the desired number of egg muffins in a baking dish, cover the dish with foil, and bake in a preheated 325°F oven just until heated through. Again, be careful of overcooking.
I don't recommend freezing these egg muffins. I have tried it, and I just don't care for the texture of them after they have been frozen, thawed and reheated.
Serving Suggestions
Pair these egg muffins with a slice or two of your favorite toasted bread or a toasted english muffin or bagel. They also go great with hash browns or breakfast potatoes. And you could even serve them with some fresh fruit, yogurt or a smoothie.
I hope you try this Ham and Cheese Egg Muffins recipe and love it as much as I do. Thanks for visiting today!
More Breakfast Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Ham and Cheese Egg Muffins
Ingredients
- nonstick cooking spray, such as Pam
- 12 large eggs
- ½ cup milk, I use whole milk
- salt and pepper, to taste
- 8 ounces diced ham, about 1½ cups
- 1½ cups shredded cheddar cheese, I use sharp cheddar (or use whatever cheese you like)
- chopped fresh chives, optional, for garnish
Instructions
- Preheat the oven to 350°F. Generously spray a standard 12-cup muffin pan (a nonstick pan is highly recommended) with nonstick cooking spray.
- In a large bowl, whisk together the eggs, milk, and salt and pepper to taste (I add ½ teaspoon kosher salt and ¼ teaspoon pepper). Note: Using a bowl with a pouring spout or even an extra-large liquid measuring cup will make it easier and less messy to pour in the next step.
- Pour the egg mixture into the muffin cups, making sure each cup has about the same amount (the cups should be two thirds to three quarters full at this point).
- Evenly divide the diced ham among the muffin cups.
- Evenly divide the cheese among the muffin cups.
- Bake for 20 to 25 minutes or just until the eggs are set (the center should no longer jiggle or have any wentess, and a knife inserted in the center will come out clean). The muffins will be very puffy and tall at this point.Be careful of overcooking, as this can make the eggs rubbery.
- Allow the muffins to cool for a few minutes before serving. Note: They will deflate as they cool; this is normal. If you used a nonstick pan sprayed with nonstick cooking spray, they should come out of the pan very easily. If needed, carefully run a knife along the edges of the muffins to loosen them up.
- Sprinkle with chopped fresh chives, if desired, and enjoy!
Notes
- Please refer to the post for additional information and tips, step-by-step photos, and info on substitutions and variations, storage and reheating, and serving suggestions.
Leave A Comment