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Ham and Cheese Egg Muffins

These delicious Ham and Cheese Egg Muffins are super easy to make, and they’re also the ultimate make-ahead meal prep breakfast!

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. Don’t skip it! These yummy egg muffins are the answer!

Make a batch or two (or more!) on the weekend or any day when you have a little extra time and keep them in the fridge or freezer, and you’ve got yourself the quickest, easiest breakfast ever when time is tight.

You could even grab a few and eat them on the go – no fork needed (you know, 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.

Plus, these tasty little egg muffins would be a perfect addition to any brunch menu. They’re like light and fluffy mini frittatas. Impressive!

egg muffins in a muffin tin with one being lifted out with a spatula

Make them your way!

Now here’s the even better part. You can totally customize this recipe! I did ham and cheese today because it’s classic, and everyone always seems to love that combo, but put in what you like!

Cooked sausage, bacon, hash browns or veggies like spinach, kale, broccoli, zucchini, peppers, onions, mushrooms, or tomatoes are just some of the possibilities. You could even make them plain or just with cheese.

And you don’t even have to make the whole batch the same. You could make a few different varieties!

Ingredients you need:

  • Nonstick cooking spray (such as Pam)
  • Eggs
  • Milk
  • Salt and pepper
  • Ham
  • Cheddar cheese (or whatever kind of cheese you like)
  • Fresh chives (optional)

Here’s a quick look at how to make Ham and Cheese Egg Muffins:

two images showing the steps to make ham and cheese egg muffins
two images showing the steps to make ham and cheese egg muffins
two images showing how to make ham and cheese egg muffins
two images showing how to make ham and cheese egg muffins

Tips & Tidbits:

  • Sticking is the enemy, so I highly recommend using a nonstick muffin pan (or a silicone 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 in the center, and a knife inserted in the center should come out clean).
  • To make ahead: once cooled, store them in the refrigerator in an air-tight container for 3 to 4 days or freeze them for up to 2 months.
  • To freeze: once cooled, wrap each muffin in plastic wrap and then place them all in a large freezer bag.
  • The easiest and quickest way to reheat refrigerated egg muffins is to pop them in the microwave until heated through. Start with 30 seconds. Add more time if needed, being careful not to overcook them.
  • To reheat refrigerated egg muffins in the oven: place in a baking dish, cover with foil, and bake at 325°F for 15 to 20 minutes or until heated through.
  • Thaw frozen egg muffins before reheating for the best results (thaw in the fridge the day or night before). Then remove the plastic wrap and reheat in the microwave or the oven.
  • To reheat frozen muffins in the microwave without thawing, remove the plastic wrap and microwave until heated through. Start with one minute and add more time, if needed, being very careful not to overcook them.
three egg muffins on a plate sprinkled with chives with a knife and fork on the side

A sprinkle of fresh chives adds some pretty green color and a light oniony flavor that goes perfectly with these egg muffins!

I hope you try this recipe for Ham and Cheese Egg Muffins and love it as much as I do. Thanks for visiting today!

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Ham and Cheese Egg Muffins

These delicious Ham and Cheese Egg Muffins are super easy to make, and they're also the ultimate make-ahead meal prep breakfast!
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 25 minutes
Cool Time: 3 minutes
Total Time: 33 minutes
Servings: 12 egg muffins
Estimated Calories: 150

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
  • 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, and a knife inserted in the center will come out clean). The muffins will be very puffy and tall at this point.
  • 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

  • To make ahead: once cooled, store the muffins in the refrigerator in an air-tight container for 3 to 4 days or freeze them for up to 2 months.
  • To freeze: once cooled, wrap each muffin in plastic wrap and then place them all in a large freezer bag.
  • The easiest and quickest way to reheat refrigerated egg muffins is to pop them in the microwave until heated through. Start with 30 seconds and add more time if needed (be careful not to overcook them). 
  • To reheat refrigerated egg muffins in the oven: place in a baking dish, cover with foil, and bake at 325°F for 15 to 20 minutes or until heated through.
  • Thaw frozen egg muffins before reheating for the best results (thaw in the fridge the day or night before). Then remove the plastic wrap and reheat in the microwave or the oven.
  • To reheat frozen muffins in the microwave without thawing, remove the plastic wrap  and microwave until heated through. Start with 60 seconds. Add more time if needed (be careful not to overcook them).
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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