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Ham and Cheese Egg Muffins

4.7 from 20 votes

posted: 02/24/19

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs.

Need another great breakfast egg muffin recipe? Make these Cheese and Sausage Egg Muffins!

two ham and cheese egg muffins stacked

The other day I was thinking about how impressed I am by big families. How do they do it? I feel like keeping track of the schedules of three kids and two adults is plenty for us. I am constantly forgetting obligations and things are falling through the cracks.

Easy Egg Muffins

If you, like me, are having trouble doing it all, let me make one thing a little easier – breakfast.

This easy egg muffin recipe is perfect for keeping your kids full through the day! It comes together with just a few simple ingredients, it takes very little time to prepare, and these muffin tin eggs are super easy to freeze and reheat later.

These make a great breakfast on the run! Or even an after school snack.

two ham and cheese egg muffin cups stacked

Breakfast Egg Muffins Ingredients

  • eggs
  • milk
  • salt & pepper
  • garlic powder
  • cheddar cheese
  • ham
  • green onions (optional)

Cooking this Egg Muffin Recipe

Though these are pictured in a traditional muffin tin (I love that old rustic look), I actually bought a silicon muffin tin specifically to make this recipe.

You can see in the video below how easily they pop out of it. It might be my new favorite kitchen purchase. Despite using a silicon muffin tin, I would still recommend spraying your pan.

If you don’t have a silicon muffin tin, you can get one here, or you can use a traditional muffin tin for these egg muffin cups. I just recommend that you heavily spray the pan.

over head view of muffin tin eggs in a muffin tin

Freezing this Recipe

Put the muffins on a tray in a single layer and freeze them for about an hour.

Remove them, put them in a plastic bag or air tight container, and put them back in the freezer to freeze completely.

This keeps them from becoming one big egg muffin ball in the freezer.

These muffins will keep in the freezer for about three months.

How do you Reheat Egg Muffins?

To reheat:

  1. Remove one egg muffin from the freezer.
  2. Put on a plate and cover with a bowl. Put the plate in the microwave.
  3. Cook for 1 minute at half power.

nutritional information

Another thing I love about these ham and cheese egg muffins, besides how easy they are to freeze and reheat, is how few calories they have. There are only 120 calories in each one, and they have 11 grams of protein each. That makes these some pretty healthy egg muffins.

Other Quick Breakfast Recipes

If you make this great breakfast recipe or any of my other recipes, let me know what you think!

a ham and cheese breakfast egg muffin garnished with parsley
two ham and cheese egg muffin cups stacked
4.7 from 20 votes

Ham and Cheese Egg Muffins

Serves: 12 muffins
(tap # to scale)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go.  Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs. 


  • 12 large eggs
  • 1/2 cup milk (I used skim)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3/4 cup shredded cheddar cheese divided
  • 8 ounces ham steak cubed
  • 2 green onions sliced thin


  • Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.)  Set aside.
  • In a large bowl, whisk together the eggs, milk, and spices.
  • Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
  • Fill the muffin tins.  Top with the reaming 1/4 cup cheese.
  • Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
Serving: 1egg muffin Calories: 120kcal (6%) Carbohydrates: 2.6g (1%) Protein: 11.3g (23%) Fat: 7g (11%) Saturated Fat: 2.7g (17%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2.3g Cholesterol: 198.5mg (66%) Sodium: 271.6mg (12%) Potassium: 118.6mg (3%) Sugar: 1.8g (2%) Vitamin A: 345IU (7%) Vitamin C: 0.5mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Breakfast
Cuisine: American


two ham and cheese egg muffin cups stacked

did you make this

Ham and Cheese Egg Muffins

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Christine says

    Hi Lisa
    I’m looking to try the ham and cheese egg muffins and wondered if you tried baking them in the paper muffin cups to avoid them sticking in the pan?

    • Lisa Longley says

      Cooking them in the paper liners will be fine!

      • Christine says

        I just made them..they turned out amazing

  2. Nancy says

    I made these and yes, in a vintage muffin pan. I added a little bit of frozen spinach and made a separate bowl for our little dog who also loves them. I also made a nest of hash browns at the bottom of the pan.
    Toast some English muffins and you’re all set!

  3. Monica says

    Can these muffins be made using egg whites?

    • Lisa Longley says

      I haven’t made them with egg whites, but it would be fine. The recipe calls for 12 eggs, which is about 3 cups. If you keep everything else in this recipe the same, you will need 24 egg whites to get the same amount.

  4. Anne says

    I would like to make broccoli cheese soup. How long can I keep it for

    • Lisa Longley says

      It can keep in the refrigerator for 4 days. You can freeze it for up to three months. Just be mindful when reheating it to heat over low and stir regularly so it doesn’t separate.

  5. marina muñoz rios says

    por favor, pongan las recetas en español. gracias

    • Lisa Longley says

      I’m so sorry, Maria. I don’t speak Spanish.

  6. Paula says

    Can I omit the milk 🥛? I don’t have any.

    • Lisa Longley says

      Sorry, Paula, the milk is important to this recipe.

  7. Michele says

    Love reading and trying your recipes.
    Thanks for your expertise.
    Egg Harbor City. NJ

    • Lisa Longley says

      Thank you Michele!

  8. Elizabeth Lepock says

    I’m wondering what the calorie count is for each muffin. I’ve gained a pound and am trying to figure out what the problem is. Thank you.

    • Lisa Longley says

      Hi Elizabeth! If you click the little down arrow at the bottom of the recipe you can get all of the nutritional information. That being said, calorie counts for different ingredients do vary, so if you are strictly counting calories, I would encourage you to calculate it based on the ingredients you use in your kitchen and how many muffins the recipe yields for you. Also, I hope it is okay that I say this, try not to stress about 1 pound. I know that for me, it’s so easy to fluctuate as much as 5 pounds day to day!

  9. April says

    5 stars
    Thank you for sharing! Made these and they were easy plus very good!

    • Lisa Longley says

      So glad to hear that!

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners