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Kickstart your mornings with Ham and Cheese Egg Muffins, a Quick Breakfast Muffin that’s perfect for busy days! These fluffy, protein-packed mini frittatas combine savory ham, melty cheddar, and fresh eggs in a portable, meal-prep-friendly package. Ideal for school rushes or work commutes, they’re a tasty alternative to cereal that keeps everyone fueled and satisfied.

Why You’ll Love Ham and Cheese Egg Muffins

Ham and Cheese Egg Muffins are a standout Quick Breakfast Muffin:

Grab-and-Go: Ready to eat cold or warmed in seconds.
Meal Prep Hero: Make a batch for a week of stress-free breakfasts.
Satisfying Protein: Eggs and ham keep hunger at bay.
Kid-Approved: Even picky eaters love these mini muffins.
I make this Quick Breakfast Muffin for my family, and it’s a morning lifesaver!

Ingredients for Ham and Cheese Egg Muffins

Here’s what you’ll need for Ham and Cheese Egg Muffins (makes 12 muffins):

8 large eggs
¼ cup whole milk
1 cup cooked ham, cubed (preferably thick ham steak)
¾ cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Ingredient Tips:

Eggs: Fresh, room-temperature eggs for a smoother mix.
Ham: Thick-cut ham steak for robust flavor; deli ham as a substitute.
Cheese: Sharp cheddar for bold taste; shred fresh to avoid additives.
Milk: Adds fluffiness; whole milk for richness, or use non-dairy.
Green Onions: Fresh for a mild, herby kick; chives as an alternative.

Directions for Ham and Cheese Egg Muffins

Let’s create these savory Ham and Cheese Egg Muffins!

Preheat Oven

I preheat the oven to 350°F (175°C) and generously spray a 12-cup muffin tin with cooking spray. I prefer silicone tins for easy release, but metal works if well-greased.

Mix Egg Base

In a large bowl, I whisk 8 eggs, ¼ cup milk, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper until smooth and frothy, ensuring a fluffy texture.

Add Fillings

I stir in ½ cup shredded cheddar, 1 cup cubed ham, and 2 sliced green onions, mixing evenly. I reserve ¼ cup cheddar for topping.

Fill Muffin Tin

I divide the mixture among the 12 muffin cups, filling each about ¾ full to prevent overflow. I sprinkle the remaining ¼ cup cheddar on top for a golden finish.

Bake Muffins

I bake for 25–30 minutes until the eggs are set, slightly pulling away from the sides, and a toothpick comes out clean. The tops should be puffy and golden.

Cool and Serve

I let the muffins cool in the tin for 5 minutes before removing. I serve warm or store for later, enjoying their portability.

Nutrition

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: ~35–40 minutes
Servings: 12 muffins
Calories: ~120 kcal per muffin
Macros per Muffin: 2g carbs, 10g protein, 8g fat, 0g fiber

Variations for Ham and Cheese Egg Muffins

Try these twists on Ham and Cheese Egg Muffins:

Veggie Boost: Add ½ cup diced bell peppers, mushrooms, or spinach for a nutritious Quick Breakfast Muffin.
Cheese Swap: Use Swiss, pepper jack, or feta for unique flavors.
Protein Switch: Replace ham with cooked bacon, sausage, or turkey.
Herb Kick: Stir in 1 tbsp fresh chives or parsley for freshness.
Dairy-Free: Omit cheese or use dairy-free cheese; swap milk for almond milk.

Serving Ideas:

Pair with Layla Cooks’ Strawberry Shortcake Cheesecake Roll for a brunch spread.
Serve with fresh fruit, toast, or hash browns for a hearty Quick Breakfast Muffin meal.
Complement with coffee or orange juice for a classic breakfast vibe.
Use room-temperature eggs and rest muffins post-bake for perfect texture.

Storage

I store Ham and Cheese Egg Muffins in an airtight container in the refrigerator for up to 4 days, perfect for meal prep. For freezing, I cool them completely, wrap individually in plastic wrap, and store in a freezer-safe bag for up to 3 months. To reheat, I microwave from frozen for 30–60 seconds or thaw overnight in the fridge and warm for 20 seconds. For make-ahead, I prep the mixture the night before and bake in the morning.

FAQs About Ham and Cheese Egg Muffins

Here are answers to some common questions about this recipe:

Can I freeze these egg muffins?
Yes! These freeze beautifully for up to 3 months. Cool completely, then store in freezer bags. Reheat in the microwave for 30-60 seconds from frozen.

Why do you recommend a silicone muffin tin?
Silicone muffin tins make it much easier to remove the egg muffins without sticking. If using metal, make sure to spray very generously with cooking spray.

Can I substitute the ham with other proteins?
Absolutely! Try cooked bacon, sausage, turkey, or even vegetables like spinach and mushrooms. Just keep the total amount similar.

How do I know when they’re done?
The Ham and Cheese Egg Muffins are done when they pull away from the sides of the muffin cups and are set in the middle. A toothpick inserted in the center should come out clean.

Can I make these dairy-free?
Yes! Substitute the milk with unsweetened almond milk or another non-dairy milk, and omit the cheese or use a dairy-free cheese alternative.

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Conclusion

These Ham and Cheese Egg Muffins have become an essential part of our weekly meal prep because they solve the eternal breakfast problem of needing something quick, healthy, and actually satisfying. They prove that convenience food doesn’t have to come from a package to be practical and delicious. Every time I make a batch, I’m reminded why simple recipes with good ingredients often turn out to be the most useful ones in your kitchen.