Ham and Cheese Egg Muffins: Quick & Delicious Breakfast

If you’re on the hunt for a breakfast that’s quick, protein-packed, and downright delicious, you’re going to want to try this Ham and Cheese Egg Muffins Recipe. I absolutely love making these because they’re super customizable, easy to prep ahead, and they freeze wonderfully for busy mornings. Once you see how simple they are, you’ll wonder why you never made egg muffins before!

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Why You’ll Love This Recipe

Super Easy and Fast: They come together in under 10 minutes and bake while you get ready for your day.
Perfect Portions: Each muffin is an individual serving, which helps with meal prep and controlling portions.
Versatile and Tasty: The classic combo of ham and cheddar with green onions gives a savory punch, but you can tweak it any way you want.
Kid-Friendly and Crowd-Pleasing: My family goes crazy for these, and they’re great for breakfast on the go or brunch parties.

A metal muffin pan holds 12 small egg muffin cups, each filled with layers of fluffy yellow egg mixed with bits of green vegetables and pink ham. The muffins have a light golden top with melted orange cheese, creating a slightly bumpy and soft texture. Some muffins puff up more than others, showing a thick and airy inside with green herbs spread throughout. The pan rests on a rectangular black wire rack on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Ham and Cheese Egg Muffins, Breakfast Egg Muffins, Easy Breakfast Recipes, Make-Ahead Egg Muffins, Protein-Packed Breakfast

Ingredients You’ll Need

The beauty of this Ham and Cheese Egg Muffins Recipe is in its simple, fresh ingredients that blend perfectly to give you that fluffy, cheesy, and savory bite every single time. Shopping is straightforward—just grab quality ham and cheese, and the rest is pantry basics.

Flat lay of a dozen whole uncracked brown eggs, a small white ceramic bowl of skim milk, a small white ceramic bowl of fine salt, a small white ceramic bowl of whole black peppercorns, a small white ceramic bowl of garlic powder, a simple heap of bright orange shredded cheddar cheese, a pile of fresh pink ham steak cubes, and a small bunch of thinly sliced green onions, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Ham and Cheese Egg Muffins, Breakfast Egg Muffins, Easy Breakfast Recipes, Make-Ahead Egg Muffins, Protein-Packed Breakfast

Eggs: The star of the show, providing structure and protein. Fresh eggs really make a difference here.
Milk: I usually use skim, but whole milk or even cream will make your muffins richer and creamier.
Salt and Black Pepper: Key to bringing out the flavors. Just enough to season without overpowering.
Garlic Powder: A subtle boost of flavor that adds a nice warmth without being too strong.
Cheddar Cheese: Sharp and melty, this is what makes these muffins irresistibly cheesy. I split it between batter and topping.
Ham Steak: Cubed ham adds a lovely meaty chew and flavor contrast; leftover ham works perfectly too.
Green Onions: Freshness and a bit of crunch to balance the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Ham and Cheese Egg Muffins Recipe. It’s such a forgiving base that you can easily tweak it to suit what you have in your fridge or your dietary needs—plus, everyone seems to find their own favorite combo!

Swap the Ham for Bacon or Sausage: I’ve made these with bacon bits for a smoky twist, and it’s just as delicious.
Cheese Alternatives: Try pepper jack for a spicy kick or mozzarella for a milder taste; my kids love the mozzarella version.
Vegetarian Option: Skip the ham and add diced bell peppers, mushrooms, or spinach—super tasty and colorful.
Spice it Up: A pinch of smoked paprika or cayenne adds great depth if you like a little heat.

How to Make Ham and Cheese Egg Muffins Recipe

Step 1: Prepare Your Equipment and Oven

First things first, preheat your oven to 350°F (175°C). Spray your muffin tin generously with cooking spray to prevent sticking—silicone muffin tins work like a charm here because they release those muffins easily. If you’re using a metal tin, don’t skip this step!

Step 2: Whisk Your Egg Mixture

In a large bowl, crack all 12 eggs and add the milk. Then, sprinkle in the salt, black pepper, and garlic powder. Whisk everything together until it’s well combined and slightly frothy—that’s the secret to fluffier egg muffins, in my experience.

Step 3: Mix in Ham, Cheese, and Green Onions

Now, fold in half of your shredded cheddar cheese, the cubed ham, and the thinly sliced green onions. This step is where all the flavors start coming together—make sure everything is evenly distributed so every muffin has the perfect balance.

Step 4: Fill and Top Muffin Cups

Fill each muffin cup with the egg mixture, being careful to leave a little room at the top so they don’t spill over while baking. Finally, sprinkle the remaining cheese on top of each muffin for that golden cheesy crust everyone loves.

Step 5: Bake to Perfection

Bake in your preheated oven for about 25 to 30 minutes. You’ll know they’re done when the eggs pull away slightly from the edges of the muffin tin and the custard inside feels firm, not jiggly. Resist the urge to peek too early; patience results in perfectly risen muffins!

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Pro Tips for Making Ham and Cheese Egg Muffins Recipe

Use Room Temperature Eggs: I found that using eggs straight from the fridge can make it harder to whisk well, so take them out a bit before starting.
Don’t Overfill the Muffin Cups: Leaving some space prevents messy overflow and gives your muffins nice, rounded tops.
Let Muffins Cool Slightly Before Removing: This helps them set firmly and makes it easier to pop them out of the tin without breaking.
Experiment with Cooking Time for Your Oven: I learned that some ovens run hotter, so if your muffins start browning too fast, tent with foil after 20 minutes.

How to Serve Ham and Cheese Egg Muffins Recipe

The image shows three round egg muffins on white crumpled parchment paper with a white marbled background. Each muffin has a light yellow base made from eggs mixed with small bits of pink ham inside, topped with melted yellow cheese and sprinkled with small green parsley leaves and black pepper spots. The muffins look fluffy and soft with uneven edges, and there is a blurred green garnish behind them. The focus is on the muffin in front with the other two softly blurred behind. Photo taken with an iphone --ar 2:3 --v 7 - Ham and Cheese Egg Muffins, Breakfast Egg Muffins, Easy Breakfast Recipes, Make-Ahead Egg Muffins, Protein-Packed Breakfast

Garnishes

I love topping my egg muffins with a smidge of fresh chopped parsley or a dash of hot sauce for a little zing. Sometimes just a sprinkle of extra green onions brightens things up beautifully. These simple touches make your breakfast feel fresh and inviting.

Side Dishes

Pair these muffins with a crisp mixed greens salad or some fresh fruit for a complete morning meal. On weekends, I like serving them alongside crisp hash browns or even a creamy avocado toast — my family considers that brunch perfection!

Creative Ways to Present

For a brunch party, I’ve arranged these muffins on a tiered cake stand with small bowls of garnishes like salsa, sour cream, and chopped herbs. It’s a fun way for guests to customize their bites and makes the spread look extra special without any fuss.

Make Ahead and Storage

Storing Leftovers

After baking, allow the egg muffins to cool completely before storing them in an airtight container. I keep mine in the fridge for up to four days, which makes weekday breakfasts a breeze. Just grab one or two, and you’re set!

Freezing

I discovered that freezing individual muffins in a single layer on a baking sheet before transferring them to a freezer bag keeps them from sticking together—a game changer! They freeze perfectly for up to three months, so you can prep a big batch and enjoy them whenever.

Reheating

Reheating is super simple — microwave one muffin for about 30-45 seconds until warmed through. If you want to crisp up the edges a bit, pop them in a toaster oven for a few minutes. I find this keeps that satisfying texture without drying them out.

FAQs

Can I make this Ham and Cheese Egg Muffins Recipe dairy-free?

Absolutely! Replace the cheddar cheese with a dairy-free alternative or simply omit it, and swap milk for an unsweetened almond or oat milk. The muffins will still be delicious and hold together nicely.
Can I use leftover ham or deli ham for this recipe?

Definitely! Leftover ham works great here. Just make sure to cube it into small, even pieces so it distributes well through the egg mixture.
How do I know when the egg muffins are fully cooked?

They’re done when the tops are set and lightly golden, and the edges start to pull away from the muffin tin. A gentle poke in the center should feel firm, not liquid or jiggly.
Can I add vegetables to this Ham and Cheese Egg Muffins Recipe?

Yes! Diced bell peppers, spinach, mushrooms, or even tomatoes can be stirred in with the ham and cheese to boost nutrition and flavor. Just be sure to pat them dry if they’re watery to keep the texture just right.

Final Thoughts

This Ham and Cheese Egg Muffins Recipe holds a special place in my kitchen because it’s such a reliable and tasty solution for busy mornings. I’ve brought these to brunches, packed them for work lunches, and kept them handy for quick snacks. Once you try it, it might just become your go-to, too. Give it a whirl—you’ll be amazed at how something so simple can make your day start so deliciously!