Ham and Cheese Egg Muffins Recipe

If you’re looking for a super simple, protein-packed breakfast or snack that’s as tasty as it is convenient, you’re going to absolutely love this Ham and Cheese Egg Muffins Recipe. I first stumbled upon this gem when rushed mornings had me scrambling (pun intended!) to find something quick, wholesome, and satisfying—and man, it did not disappoint. These little egg muffins are savory, cheesy, and loaded with ham, plus they bake up perfectly in muffin tins for grab-and-go ease. Stick with me, and I’ll share all my tips to make sure yours come out just as amazing!

this Recipe

Ingredients You’ll Need

The beauty of this Ham and Cheese Egg Muffins Recipe lies in its simplicity—just a few quality ingredients working together in harmony. Plus, they’re easy to find at any grocery store, which means less fuss shopping and more cooking fun.

• Ham slices: I recommend using good-quality deli ham or leftover cooked ham for that smoky, meaty flavor in each bite.
• Eggs: Fresh eggs make all the difference here; they give you fluffy, tender muffins every time.
• Mozzarella cheese: Mild and melty, mozzarella is my personal favorite, but feel free to use cheddar or pepper jack for a twist.
• Salt and pepper: Simple seasoning to bring out the natural flavors—don’t skip the pepper!
• Green onions: These add a fresh, crisp finish and a little color pop on top.

Variations

I love that this Ham and Cheese Egg Muffins Recipe is a total blank canvas. Over time, I’ve tweaked it with different cheeses and add-ins to match my mood or what’s in my fridge—and honestly, it’s always a hit. Feel free to play around!

• Add vegetables: I like throwing in diced bell peppers or spinach sometimes to sneak in extra nutrition—my family never notices!
• Swap cheese types: Using sharp cheddar or a sprinkle of parmesan can add a punch of flavor if mozzarella feels too mild.
• Use turkey or chicken ham: For a lighter option, turkey ham works beautifully instead of pork ham.
• Make it spicy: Add a dash of hot sauce or some chili flakes if you crave a little heat in your morning.

How to Make Ham and Cheese Egg Muffins Recipe

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). Then, lightly grease your muffin tin—this step is key because it keeps your egg muffins from sticking and makes cleanup easier. I use a bit of nonstick spray or brush on some melted butter. Your muffin tin should have 12 wells to match the recipe perfectly.

Step 2: Layer Ham and Cheese

Line each muffin cup with one slice of ham, pressing it gently so it covers the bottom and sides. This forms a little ham “cup” that holds the eggs and cheese. Next, sprinkle about a teaspoon (or a little more if you’re cheesy folks like me!) of mozzarella onto the ham in each cup. This layering keeps the cheese nice and melty right where you want it.

Step 3: Crack Eggs and Season

Carefully crack one egg into each ham-lined cup over the cheese. Some eggs might spread a bit—that’s totally normal! Just tap the tin lightly to help settle the eggs evenly. Then, sprinkle a pinch of salt and pepper over the top of each egg. This simple seasoning brings the whole thing together beautifully.

Step 4: Bake to Perfection

Pop the muffin tin in the oven and bake for 15-18 minutes. Here’s what I’ve learned: 15 minutes gives you a slightly softer yolk, and 18 minutes results in fully set eggs. Keep an eye if you prefer your eggs a certain way—every oven runs just a bit differently. You’ll see the edges become set and the cheese bubbly when they’re done.

Step 5: Garnish and Serve

Once out of the oven, sprinkle chopped green onions on top for a fresh contrast in flavor and a nice color pop. These little muffins are best served warm, but you can definitely enjoy them at room temperature or later on as leftovers too.

How to Serve Ham and Cheese Egg Muffins Recipe

Garnishes

I love topping my egg muffins with freshly chopped green onions—that little sharp bite really lifts the flavors. Sometimes I add a sprinkle of paprika or even some fresh herbs like parsley or chives for a touch of elegance. A dollop of salsa or a drizzle of hot sauce can work wonders too if you like a little zing.

Side Dishes

For a balanced meal, I often pair these muffins with a side of fresh fruit salad or some sautéed spinach. They also go surprisingly well with a handful of roasted potatoes or even simple avocado slices for creaminess. It’s a combo that keeps me full and happy all morning.

Creative Ways to Present

For special occasions or brunch gatherings, I like arranging these egg muffins on a pretty platter lined with lettuce leaves and colorful cherry tomatoes. You could also place them in mini muffin liners for that cute touch, or top with little flags to personalize for kids’ parties. It makes them look super festive and appetizing!

Make Ahead and Storage

Storing Leftovers

Leftover ham and cheese egg muffins store beautifully in an airtight container in the fridge for up to 3-4 days. I usually line the container with paper towels to absorb any condensation, which helps keep them firm and tasty instead of soggy. They’re great for a quick breakfast or snack throughout the week.

Freezing

I’ve frozen these muffins quite a few times when I make big batches. Just let them cool completely, then pop them in freezer-safe bags or containers. They keep well for up to 2 months, which is perfect if you want to prep ahead. When you’re ready, thaw overnight in the fridge or at room temperature.

Reheating

To reheat, I usually microwave them for about 30-45 seconds, depending on your microwave’s power. If you want a crisper edge, reheat in a toaster oven at 350°F for 5-7 minutes. Either way, they come out deliciously warm and ready to enjoy again without losing that custardy texture.

FAQs

Final Thoughts

This Ham and Cheese Egg Muffins Recipe has become a real staple in my kitchen because it’s so ridiculously easy and endlessly flexible. Whether you’re feeding a crowd or just treating yourself, it’s a surefire way to wake up happy and satisfied. Give it a try—you’ll find it quickly becomes one of your go-to breakfasts too. And trust me, once you master this, you’ll be looking for excuses to make them all week long!

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