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Ham and Cheese Egg Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 52 reviews
  • Author: Emily
  • 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 perfect for busy mornings. Made with eggs, ham, cheddar cheese, and green onions, these savory muffins are baked to perfection in a muffin tin and make for an easy grab-and-go meal or snack.

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
  • 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 for easy release. Using a silicone muffin tin is recommended for best results.
  2. Whisk Egg Mixture: In a large bowl, whisk together the 12 large eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until combined and slightly frothy.
  3. Add Fillings: Stir in 1/2 cup of shredded cheddar cheese, the cubed ham steak, and thinly sliced green onions to the egg mixture, making sure all ingredients are evenly distributed.
  4. Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin compartments, filling each about three-quarters full. Then, sprinkle the remaining 1/4 cup shredded cheddar cheese on top of each muffin.
  5. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The muffins are done when the eggs pull away from the sides of the muffin tin and the centers are set.
  6. Cool and Store: Let the egg muffins cool in the tin briefly before removing. Store any leftovers in the refrigerator for up to four days. For longer storage, freeze them and reheat before serving.

Notes

  • Using a silicone muffin tin helps prevent sticking and makes cleanup easier.
  • Leftover muffins can be refrigerated for up to 4 days or frozen for longer storage.
  • Reheat muffins in the microwave or oven for a quick breakfast.
  • Feel free to swap ham for bacon or sausage according to preference.
  • Vegetables like bell peppers or spinach can be added for extra nutrition.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 130
  • Sugar: 1g
  • Sodium: 420mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 1.5g
  • Fiber: 0g
  • Protein: 13g
  • Cholesterol: 210mg

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