Ham and Cheese Egg Muffins Recipe

If you’re looking for a quick, tasty breakfast that feels a little fancy but is super easy to whip up, then you’re going to love this Ham and Cheese Egg Muffins Recipe. These muffins are perfect for busy mornings, meal prep, or even a grab-and-go snack that doesn’t sacrifice flavor. I’ve been making these for years, and honestly, they’ve saved countless rushed mornings in my house!

this Recipe

Ingredients You’ll Need

All the ingredients come together beautifully to make these egg muffins fluffy, flavorful, and satisfying. I like to keep things simple with classic cheddar and ham, but fresh green onions add a nice pop of brightness. If you’re shopping, pick a good quality ham steak and a sharp cheddar for the best results.

• Eggs: The base of your muffins—fresh, large eggs give the best texture.
• Milk: I usually use skim, but whole or any plant milk works if you want to experiment.
• Salt & Black Pepper: Simple seasoning enhances the flavors without overpowering.
• Garlic Powder: Adds a subtle savory note that I discovered really lifts the mix.
• Cheddar Cheese: I use sharp cheddar for that perfect melt and tangy bite.
• Ham Steak: Cubed ham gives that hearty, meaty flavor you’ll love.
• Green Onions: Thinly sliced for a fresh crunch and a mild oniony zing.

Variations

One of the best things about this Ham and Cheese Egg Muffins Recipe is how easy it is to tweak. I love trying different cheeses or adding veggies to keep it interesting and tailored to my mood or what’s in the fridge.

• Meat Swap: I once made these with cooked bacon instead of ham and was blown away by the smoky depth it added.
• Cheese Variety: Using pepper jack or mozzarella can transform the flavor—give it a try for something new.
• Vegetarian Version: Skip the ham and add sautéed mushrooms or spinach for a meatless but still hearty bite.
• Herbs & Spices: Fresh herbs like chives or thyme can brighten the muffins nicely if you want a fresher taste.

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). I can’t stress enough to use a silicone muffin tin or generously spray a metal one with cooking spray—this is the trick I learned after dealing with stuck muffins more times than I’d like to admit!

Step 2: Whisk Together the Egg Mixture

In a large bowl, whisk your eggs with the milk, salt, pepper, and garlic powder. I like to whisk until I see a little froth—that’s the sign the eggs are nicely aerated for fluffier muffins.

Step 3: Mix in Cheese, Ham, and Onions

Stir in half of the cheddar cheese, the cubed ham, and sliced green onions. This step is where all the flavors really start mingling, so mix everything well but don’t overdo it— you want a good even distribution in each muffin.

Step 4: Fill the Muffin Tins & Add Topping

Pour the egg mixture evenly into your prepared muffin tin cups—almost filling each one. Then, sprinkle the remaining cheese on top of each muffin for a melty, golden finish. This simple topping always makes my muffins look and taste like a bakery treat.

Step 5: Bake Until Set

Bake for 25 to 30 minutes. You’ll know they’re done when the edges start pulling away from the sides of the muffin tin and the centers spring back when lightly pressed. I find checking at 25 minutes helps avoid overcooking, which can dry them out.

How to Serve Ham and Cheese Egg Muffins Recipe

Garnishes

I love topping these with a little fresh chopped parsley or some sliced avocado on the side for creaminess and color. A dollop of salsa or hot sauce can add a nice kick, too, especially if you enjoy a bit of heat in your morning.

Side Dishes

These muffins go great with a simple fresh fruit salad, roasted potatoes, or even a crisp green salad for a brunch setup. When serving for a crowd, I usually add mixed berries and some toasted English muffins for variety.

Creative Ways to Present

For a brunch or special occasion, I’ve served these muffins on a wooden board with colorful dipping sauces, like herbed yogurt or a tangy mustard spread. Little paper liners add a fun touch and help guests grab and go—perfect for casual gatherings!

Make Ahead and Storage

Storing Leftovers

After they cool, I store these egg muffins in an airtight container in the fridge. They keep perfectly for up to four days, making them a convenient breakfast option to reheat during the week.

Freezing

I’ve frozen these muffins individually wrapped in plastic wrap and then placed in a freezer bag. When I want one, I just take it out, unwrap, and warm it up. They freeze beautifully without losing texture or flavor!

Reheating

My favorite way to reheat leftover egg muffins is in the microwave for about 30-45 seconds, but you can also pop them in a toaster oven to keep the tops nice and cheesy. Just keep an eye on them so they don’t dry out.

FAQs

Final Thoughts

I absolutely love how this Ham and Cheese Egg Muffins Recipe turns out every single time. It’s become a staple in my kitchen because it’s reliable, delicious, and so customizable. Whether you’re new to baking egg muffins or looking for a dependable recipe to make your mornings easier, I can’t recommend this enough. Try it out—you’ll be surprised how quickly it becomes a favorite in your household too!

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