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Ham and Cheese Egg Muffins

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These Ham and Cheese Egg Muffins are a protein-packed, portable breakfast option that’s perfect for busy mornings. Made with fluffy eggs, savory ham, and melted cheese, these muffins are easy to make, customizable, and great for meal prep!

Ingredients

Scale

For the Egg Muffins:

  • 8 large eggs

  • ¼ cup (60ml) milk (dairy or non-dairy)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 cup (150g) cooked ham, diced

  • 1 cup (120g) shredded cheese (e.g., cheddar, mozzarella, or Swiss)

  • ¼ cup (25g) green onions, finely chopped (optional)

  • ¼ cup (40g) bell peppers, diced (optional)

  • ¼ cup (40g) spinach, chopped (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with silicone or parchment muffin liners.

  2. Prepare the Egg Mixture:
    In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the diced ham, shredded cheese, and any optional add-ins like green onions, bell peppers, or spinach.

  3. Fill the Muffin Cups:
    Divide the egg mixture evenly among the muffin cups, filling each about ¾ full.

  4. Bake the Muffins:
    Bake for 18-20 minutes, or until the eggs are set and the tops are lightly golden. A toothpick inserted into the center should come out clean. Let the muffins cool in the pan for 5 minutes, then carefully remove them and transfer to a wire rack.

Serving Suggestions:

  • Serve warm with a side of fresh fruit, avocado slices, or a small salad for a complete meal.

  • Pair with toast, a bagel, or a muffin for a hearty breakfast.

Notes

Pro Tips:

  1. Customize the muffins with your favorite ingredients, such as cooked bacon, sausage, mushrooms, or tomatoes.

  2. Use silicone muffin liners for easy removal and cleanup.

  3. For a lighter version, use egg whites instead of whole eggs.

Common Mistakes to Avoid:

  1. Overfilling the muffin cups, which can cause the eggs to overflow during baking.

  2. Overbaking, which can make the muffins dry—keep an eye on them after 15 minutes.

  3. Skipping the step of greasing the muffin tin, which can make the muffins stick.

Storage Instructions:

  • Store the muffins in an airtight container in the refrigerator for up to 4 days.

  • To freeze, wrap the muffins individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10-15 minutes.

Enjoy your Ham and Cheese Egg Muffins! 

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