Bite-Sized Breakfast Bliss: Ham and Cheese Egg Muffins Recipe You’ll Crave Daily

Mornings feel a lot smoother with something warm, cheesy, and protein-packed on the plate. Ham and cheese egg muffins bring together everything great about a hearty breakfast—without the hassle of flipping or frying. Each bite delivers the rich flavor of sharp cheddar, the savory punch of ham, and the fluffiness of baked eggs, all in one compact muffin-sized package. These little guys store easily, heat up quickly, and make breakfast on-the-go feel like a treat instead of a rush. Perfect for busy weekdays, lazy weekends, or even packed lunches, they fit into every schedule and appetite. Add a dash of chopped veggies or herbs for a twist, or keep it classic with just ham and cheese. No forks, no mess, and no excuses to skip breakfast. One batch sets you up for days, and the taste stays fresh. These muffins don’t just feed the stomach—they fuel the whole day.

Ingredients:

10 large eggs
¾ cup diced cooked ham
1 cup shredded cheddar cheese
¼ cup milk
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped green onions (optional)
Cooking spray or oil for greasing the muffin tin

Necessary Equipment and Tools

12-cup muffin tin – Standard size, non-stick works best
Mixing bowl – Medium to large size for whisking the eggs and combining ingredients
Whisk or fork – For beating the eggs and mixing in seasonings
Measuring cups and spoons – For accuracy with milk, cheese, and seasonings
Spatula or spoon – To stir in ham, cheese, and optional veggies
Non-stick cooking spray or oil – Essential for greasing the muffin tin
Oven mitts – For safety when removing the hot tray from the oven
Cooling rack (optional) – Helps the muffins cool evenly without becoming soggy

Ham and Cheese Egg Muffins Recipe (Step by Step Guide)

Step 1: Preheat the Oven

Set the oven to 375°F. Give it a few minutes to fully heat up while you prepare the ingredients.

Step 2: Grease the Muffin Tin

Spray each cup of a 12-cup muffin tin with non-stick cooking spray. Make sure to coat the sides and bottom well to prevent sticking.

Step 3: Crack the Eggs Into a Bowl

Crack all 10 eggs into a large mixing bowl. Check for shell pieces and remove them before continuing.

Step 4: Add Milk and Seasonings

Pour the milk into the eggs. Add garlic powder, onion powder, salt, and black pepper. These will boost flavor in every bite.

Step 5: Whisk the Egg Mixture

Use a whisk or fork to beat the eggs until the yolks and whites combine fully. The mixture should look smooth and slightly frothy.

Step 6: Stir in Ham and Cheese

Add the diced ham and shredded cheddar cheese to the egg mixture. Stir well to spread the ingredients evenly.

Step 7: Add Optional Ingredients

Toss in green onions or other chopped veggies like bell peppers or spinach if you like. Mix again so everything is well-distributed.

Step 8: Fill the Muffin Cups

Pour the egg mixture into each muffin cup, filling each about ¾ of the way. A ladle or measuring cup helps reduce spills.

Step 9: Bake Until Set

Place the muffin tin on the center rack of the oven. Bake for 18 to 20 minutes until the tops puff up and the centers are fully set.

Step 10: Cool Before Removing

Let the muffins cool in the pan for 5 minutes. Run a butter knife around the edges if needed to lift them out gently.

Step 11: Serve or Store

Serve warm for breakfast, brunch, or a snack. Store extras in an airtight container in the fridge for up to 4 days.

Step 12: Reheat for Later

Microwave each muffin for 20 to 30 seconds for a quick and easy breakfast on busy mornings.

Sure! Here’s a detailed section on Storage and Reheating Tips for your Ham and Cheese Egg Muffins:

Storage and Reheating Tips

Refrigerator Storage

Once the muffins have cooled completely, place them in an airtight container. Use parchment paper between layers to prevent them from sticking together. Store in the refrigerator for up to 4 days. Always make sure the container is sealed properly to keep out moisture and odors from other foods.

Freezer Storage

These muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. Label with the date to keep track. They’ll stay fresh for up to 3 months. This method makes it easy to pull out just one or two at a time without defrosting the whole batch.

How to Reheat from the Fridge

Place one muffin on a microwave-safe plate
Heat on high for 20 to 30 seconds
Add 5 to 10 seconds more if it’s not heated through

Reheating in the oven is also possible:

Preheat to 350°F
Place muffins on a baking sheet
Cover with foil and heat for 10 minutes until warm

How to Reheat from Frozen

Microwave Method: Remove wrapping, place the frozen muffin on a plate, and microwave for 45 to 60 seconds. Check the center and heat more if needed.
Oven Method: Preheat to 350°F, place wrapped muffins on a tray, and bake for 15 to 20 minutes or until fully heated.

Tips for Best Results

Don’t reheat too long, or the eggs may turn rubbery
Always reheat only the number of muffins you’ll eat immediately
Add a sprinkle of fresh cheese on top before reheating for extra flavor

These make-ahead muffins save time and stay delicious all week.

FAQs

1. Can I use egg whites instead of whole eggs?

Yes, you can substitute egg whites for whole eggs. Use about ¼ cup of egg whites for each whole egg. The texture will be slightly lighter, and the muffins will have less fat and fewer calories.

2. What type of ham works best for these muffins?

Cooked ham, deli ham, or leftover baked ham all work well. Just make sure to dice it into small, even pieces so it blends easily with the egg mixture.

3. Can I make these muffins dairy-free?

Yes. Use a dairy-free milk substitute like almond or oat milk and swap the cheese for a dairy-free shredded alternative. Keep in mind the flavor may change slightly depending on the brand.

4. How do I keep the muffins from sticking to the pan?

Generously grease each muffin cup with non-stick spray or oil. You can also use silicone muffin cups or paper liners for easier removal and cleanup.

5. Can I add vegetables to this recipe?

Absolutely. Chopped bell peppers, spinach, mushrooms, or zucchini work great. Just make sure to drain any excess moisture before mixing them into the eggs to avoid soggy muffins.

Conclusion

Ham and cheese egg muffins take the stress out of breakfast without cutting corners on flavor. These protein-packed bites offer a balanced, hearty start to any day and easily fit into meal prep routines. Whether you serve them fresh from the oven, reheat them for a quick bite, or freeze a batch for the week ahead, they always deliver comfort and convenience. Their simplicity leaves plenty of room for customization, so every batch can feel new and exciting. Just grab, heat, and eat—breakfast doesn’t get much easier or tastier than this.

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