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!
Before and right after school in our house has always been the most challenging. Just trying to help three little people stay organized and put together for their busy lives (while dealing with our own busy lives) is a lot. But when you throw in the fact that they have to be fed too . . . it’s a real lot.
Something that definitely helps out our family is a pre-made breakfast. Meals and snacks that can be made ahead of time and put in the freezer are always a good idea, and these Ham and Egg Muffins fit the bill!
Not only are they easy to make, but this egg muffin recipe freezes really well after baking. We have a whole section towards the bottom of the post about how to freeze them and then how to reheat them when you are running out the door. These egg muffins are just 120 calories a muffin, have 11 grams of protein, and only take 1 minute to reheat from frozen!
Super easy and tasty. I made for elderly parents, easy to heat and can make with a variety of ingredients that ensures a simple delicious breakfast! Of course I make them for home as well, great for running out the door for work!
Breakfast Egg Muffin Ingredients
- Eggs: This recipe calls for 12 whole eggs. If you want to lower the cholesterol and fat in this recipe, you can replace some of the eggs for egg whites. For every egg you take out, you will need 2 egg whites.
- Milk: I used skim milk in this recipe. A good rule of thumb for recipes is that you can generally go up in fat content of milk called for in a recipe, but you can’t go down. So you could replace the skim milk with 2% or whole milk.
- Salt & Pepper: This recipe was tested with table salt, not kosher salt. If you use kosher salt, use a heaping 1/2 teaspoon the first time you make it.
- Garlic Powder: If you choose to replace this with real garlic, keep in mind that we aren’t doing any cooking before these go in the oven, so the garlic will have a much stronger taste than in recipes where it is sautéed first.
- Cheddar Cheese: I always recommend using a block of cheese and shredding from it, and these egg muffins are no exception. When you buy pre-shredded cheese, it is coated in a preservative that keeps it from melting well. Shredding your own cheese is absolutely worth the extra time it will take.
- Ham: This recipe is a great way to use leftover ham. If you don’t have leftover ham on hand, this will work well with a small ham steak that you can find near the deli meat at the grocery store.
- Green Onions: I love the extra bit of flavor that green onions add to this recipe. Of course if you prefer, you can leave these out.
How to Make Egg Muffins
This is a brief overview of how easy this breakfast recipe is. For the full recipe with all of the measurements, please see the recipe card at the bottom of the post.
- Whisk the eggs. In a large bowl whisk the eggs with the milk, salt and pepper, and garlic powder.
- Stir in the cheese and ham. Whisk in 1/2 cup of shredded cheese, the diced ham, and the green onions.
- Fill the muffin cups. Using a 1/3 cup measuring cup, fill the muffin tins with the egg mixture. Top with the remaining 1/4 cup cheese.
- Bake the egg muffin cups. Bake for 25 to 30 minutes or until the egg muffins begin to all away from the side of the muffin tin.
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.
Freezing Egg Muffins
- Flash freeze the muffins. Put the muffins on a tray in a single layer and freeze them for about an hour. This will make it easier to pull out one muffin at a time.
- Transfer to an air tight container. Remove the egg muffins from the freezer, put them in a plastic bag or air tight container, and put them back in the freezer to freeze completely.
- Store them in the freezer for up to 3 months.
How do you Reheat Egg Muffins?
To reheat the egg muffins, place one frozen muffin on a plate. Cover it with a bowl and put it in the microwave. Heat for 1 minute at half power.
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.
Egg muffins will last four days in the refrigerator. For a longer shelf life for these, you can freeze the egg muffins and they will last 3 months in the freezer.
It is perfectly safe to freeze baked eggs. They also freeze really well. The most important thing to remember is that you should flash freeze them and then transfer them to an air tight container for the best results. Read more about that here.
Yes, everything in this egg muffin recipe is Keto friendly.
While my preference is to eat these warm, they will still be delicious cold.
If you choose to make these in cupcake liners, please spray them before you add the egg mixture. This will keep the egg muffins from sticking.
Other Quick Breakfast Recipes
- I love this Hummus Toast Recipe! Not only is it fast, but it keeps me full all morning.
- This Crustless Spinach Quiche is great because it reheats perfectly. Make it today and eat it all week.
- Three Ingredient Smoothies! I love having a smoothie for breakfast, and these are fast, plus they are all low in calories and high in protein!
If you make this great breakfast recipe or any of my other recipes, let me know what you think!
Ham and Cheese Egg Muffins
- 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.
- Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.
They’re in the oven now. I skipped the green onion because this was last minute and I didn’t want to run to the store. Added Old Bay to some of them.
Lisa Longley says
I hope you enjoy them, Ben!
I’m not finding how much milk you use for this egg muffin recipe? Is that one or two cup measurements?
Lisa Longley says
You scrolled right past it in order to leave this comment. 🙂 If you click the “jump to the recipe” button at the top of the post it will take you right there.
These egg/ham muffins caught my eye. Have company coming. Plan on making these. Look so easy.
Lisa Longley says
I hope you enjoy them!
Could the ham steak be replaced with beef steak?
Lisa Longley says
For sure! You can use any cooked meat you’d like.