Ham and Cheese Egg Muffins

These Ham and Cheese Egg Muffins are a favorite busy morning breakfast that you can make ahead and grab on your way out the door. Filled with savory ham creamy cheddar and fresh green onion these little muffins are just right whether you are feeding hungry kids before school or need a high protein snack for work. They freeze beautifully and use simple ingredients you probably have in your kitchen right now.

I whipped up a batch before a road trip last summer and ever since my family requests them for brunch and meal prep. They are just that easy and satisfying.

Ingredients

• Large eggs: provide structure and plenty of protein Try to use fresh eggs for the best texture
• Milk: helps keep the muffins light and fluffy Whole or skim milk work but I like skim for a lighter muffin
• Salt: is necessary for bringing out all the flavors A fine sea salt is my pick for even seasoning
• Black pepper: gives a little warmth and depth to the muffins Grind fresh if you can for the best flavor
• Garlic powder: adds subtle savory notes Choose a good quality powder for the best taste
• Shredded cheddar cheese: adds creaminess and flavor Use sharp cheddar if you like a little more punch and shred it yourself for better melting
• Ham steak: provides a hearty meaty bite Go for a thick ham steak with minimal gristle and cut it in even cubes
• Green onions: add a fresh slight sharpness Thin green celery or chives work well in a pinch

Step-by-Step Instructions

Prep the Muffin Tin:

Generously spray a muffin tin with nonstick cooking spray making sure to get all the surfaces so the muffins will not stick A silicone muffin tin is my go-to since egg muffins release so easily from it

Mix the Wet Ingredients:

Crack the eggs into a big mixing bowl Add the milk salt black pepper and garlic powder Whisk very well until completely combined and the mixture looks light yellow with no streaks

Add the Fillings:

Stir in most of the shredded cheddar cheese reserving some for topping Add in the cubed ham and sliced green onions Mix gently so everything is evenly distributed

Fill and Top the Muffin Cups:

Spoon the egg mixture evenly into each well of your muffin tin Fill them about three quarters full Sprinkle the tops with the reserved cheddar cheese for a golden cheesy finish

Bake Until Set:

Place the tin into your preheated oven and bake for about twenty five to thirty minutes The muffins are done when they pull away from the edges of the tin and the centers are set and puffed up Let them cool in the pan for five minutes to make removal easier

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Cheddar cheese is the heart of this recipe Every time I open the oven and smell that golden melty top it reminds me of Saturday mornings when my kids would sneak into the kitchen hoping to steal some before brunch was ready My youngest always insists on helping sprinkle the cheese just right

Storage Tips

Ham and Cheese Egg Muffins stay good in the fridge for up to four days Store them in an airtight container and reheat in the microwave for a quick breakfast They freeze very well Just let them cool completely then wrap each one in foil or plastic and freeze To reheat microwave from frozen or thaw in the fridge overnight before warming

Ingredient Substitutions

You can swap the cheddar for Swiss or Monterey Jack cheese If you are out of green onions try chives or even a tablespoon of finely diced red onion For a lighter version use lean turkey instead of ham or add diced bell peppers for extra veggies

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Serving Suggestions

Serve these egg muffins with fresh fruit or toast for a portable balanced breakfast They also make a fun addition to a lunchbox or brunch spread You can top them with salsa or a dollop of Greek yogurt for a little extra flavor

Recipe FAQs

→ Can I use different types of cheese?

Absolutely! While cheddar offers a classic flavor, you can substitute with Swiss, Monterey Jack, or any preferred cheese for a unique twist.

→ How long can I store them?

Keep muffins refrigerated for up to four days. For longer storage, freeze them individually and reheat as needed.

→ Do I have to use ham?

No—feel free to try cooked bacon, turkey, sausage, or keep it vegetarian by adding extra veggies like spinach or peppers.

→ What’s the best way to reheat?

Warm in the microwave for 20-30 seconds or bake gently in a low oven until heated through. This keeps the texture tender.

→ Can I make these ahead of time?

Yes, prepare a batch in advance and refrigerate or freeze. They hold up well, saving time on busy mornings.