Ham and Cheese Egg Muffins
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.
Ingredients
- 12 large eggs
- 1/2 cup milk skim milk used
- 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
Instructions
- Preheat oven to 350°F. Spray a muffin tin heavily with cooking spray (silicone muffin tin works best). Set aside.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Stir in 1/2 cup of the shredded cheddar cheese, cubed ham, and sliced green onions.
- Fill the muffin tins with the egg mixture. Top with the remaining 1/4 cup cheese.
- Bake for 25-30 minutes or until the eggs pull away from the sides of the muffin tin and are set in the middle.
- Store leftovers in the refrigerator for up to four days. These can also be frozen and reheated.
Notes
- These ham and cheese egg muffins are such an easy, delicious breakfast on the go.
- Made with simple ingredients and easy to freeze - your family will love these muffin tin eggs.
- A silicone muffin tin works best for easy removal and even cooking.
- Perfect for meal prep and busy mornings when you need a quick, protein-packed breakfast.