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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!
Prep Time5 mins
Cook Time25 mins
Cool Time3 mins
Total Time33 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 egg muffins
Calories: 150kcal
Author: Michelle / Now Cook This!

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!

Recipe 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).