Making a protein-packed breakfast that actually tastes good and doesn’t require a ton of morning effort can feel impossible, especially when you’re trying to get everyone fed and out the door on time. Between packing lunches, finding missing shoes, and somehow getting yourself ready too, who has time to stand over the stove?
That’s exactly why I love these ham and cheese egg muffins. They’re easy to make ahead on Sunday, they reheat in seconds, and my kids actually eat them without complaining. Plus, with 13 eggs and quality ingredients like sharp cheddar and diced ham, they’re filling enough to keep everyone satisfied until lunch.
Why You’ll Love These Ham and Cheese Egg Muffins
- Perfect for meal prep – Make a batch on Sunday and you’ve got grab-and-go breakfasts ready for the entire week. Just reheat and you’re out the door in minutes.
- High-protein breakfast – Packed with eggs, ham, and cheese, these muffins will keep you full and energized all morning long.
- Simple ingredients – You probably have most of these staples in your fridge already, making this an easy recipe to whip up anytime.
- Kid-friendly – The muffin shape makes them fun for little hands, and the familiar flavors mean even picky eaters will ask for seconds.
- Quick and easy – Ready in under 45 minutes with minimal cleanup, this recipe is perfect for busy mornings or lazy weekends.
What Kind of Ham Should I Use?
For these egg muffins, deli ham is probably your easiest option and works great – just grab it from the grocery store and chop it up into small pieces. If you have leftover ham from a holiday dinner, that’s even better since it tends to have more flavor than deli meat. You can also use Canadian bacon or even cooked bacon if that’s what you have on hand. Just make sure whatever ham you choose is already cooked, and try to dice it into fairly small, uniform pieces so it distributes evenly throughout the muffins.
Options for Substitutions
These egg muffins are super adaptable, so feel free to mix things up based on what you have:
- Milk: Any milk works here – whole, 2%, almond, oat, or even half-and-half if you want them extra creamy. You can also use water in a pinch, though they won’t be quite as rich.
- Cheddar cheese: Swap cheddar for whatever cheese you like – Swiss, mozzarella, pepper jack, or Gruyere all work great. Just stick with good melting cheeses.
- Ham: No ham? Try cooked bacon, turkey, sausage, or even leftover rotisserie chicken. Just make sure any meat you use is already cooked before adding it to the muffins.
- Green onions: Regular diced onions, shallots, or chives work just fine. You could also add bell peppers, spinach, or mushrooms for extra veggies.
- Eggs: Eggs are the base of this recipe, so you’ll want to keep them. However, you can use egg whites only if you prefer, though you’ll need about 18-20 egg whites to replace 12 whole eggs.
Watch Out for These Mistakes While Baking
The biggest mistake when making egg muffins is not greasing your muffin tin well enough, which leads to stuck-on eggs that are nearly impossible to remove – use cooking spray or butter generously, or consider using paper liners for easy cleanup.
Overfilling the muffin cups is another common error that causes spillover and uneven cooking, so fill each cup only about three-quarters full to leave room for the eggs to puff up.
To avoid rubbery, overcooked egg muffins, pull them from the oven when they’re just set in the center but still look slightly moist on top, as they’ll continue cooking from residual heat.
One more tip: let the muffins cool in the tin for about 5 minutes before removing them, which helps them firm up and makes them much easier to pop out without breaking apart.
What to Serve With Ham and Cheese Egg Muffins?
These egg muffins are perfect for meal prep breakfasts, and they pair really well with fresh fruit like berries, sliced melon, or a simple fruit salad. I like to serve them alongside some crispy hash browns or roasted breakfast potatoes for a more filling meal. If you’re feeding a crowd for brunch, add some toast with butter and jam, or keep things simple with a side of Greek yogurt and granola. They’re also great on their own as a grab-and-go breakfast option throughout the week.
Storage Instructions
Store: These egg muffins are perfect for meal prep! Keep them in an airtight container in the fridge for up to 5 days. I like to make a big batch on Sunday and grab a couple each morning for a quick breakfast throughout the week.
Freeze: You can totally freeze these for later. Let them cool completely, then wrap each muffin individually in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 3 months.
Reheat: Pop them in the microwave for about 30-45 seconds if they’re from the fridge, or 60-90 seconds if frozen. You can also warm them in the oven at 350°F for about 10 minutes for a slightly crispier edge.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 12 muffins |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 95-110 g
- Fat: 80-90 g
- Carbohydrates: 15-20 g
Ingredients
- 13 large eggs
- 2/3 cup milk (I use Fairlife for higher protein content)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 cup cheddar cheese (I prefer Tillamook Sharp Cheddar for better melting)
- 8 oz ham (diced into small 1/4-inch cubes)
- 2 green onions (thinly sliced using only the white and light green parts)
Step 1: Prepare the Pan and Mise en Place
- 8 oz ham
- 2 green onions
Preheat your oven to 350°F and generously grease a standard 12-cup muffin tin with butter or cooking spray, making sure to coat the bottom and sides so the muffins release easily.
While the oven heats, dice the ham into small 1/4-inch cubes and thinly slice the green onions using only the white and light green parts, discarding the dark green tops which can become bitter when baked.
Step 2: Build the Egg Base and Mix in Fillings
- 13 large eggs
- 2/3 cup milk
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 cup cheddar cheese
- 8 oz ham
- 2 green onions
In a large bowl, whisk together the 13 eggs and milk until well combined and slightly frothy.
Add the salt, black pepper, garlic powder, and smoked paprika, whisking to distribute the spices evenly throughout.
Fold in the diced ham, sliced green onions, and 1/2 cup of the cheddar cheese until everything is evenly distributed.
I like to reserve the best cheese for topping because it gets golden and crispy in the oven, which adds great texture to the finished muffins.
Step 3: Fill and Top the Muffin Tin
- egg mixture from Step 2
- 1/4 cup cheddar cheese
Divide the egg mixture from Step 2 evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Top each muffin with a generous pinch of the remaining 1/4 cup cheddar cheese, distributing it evenly so each muffin gets a nice cheesy crust.
I find that freshly shredded sharp cheddar melts more evenly than pre-shredded varieties, creating a better texture on top.
Step 4: Bake Until Set and Golden
Place the muffin tin in the preheated 350°F oven and bake for 25 to 30 minutes, until the egg muffins are set and no longer jiggle in the center when gently shaken.
The tops should be lightly golden and the cheese should be melted and starting to brown at the edges.
Start checking around the 25-minute mark to prevent overbaking, which can make them rubbery.
Tasty Ham and Cheese Egg Muffins
Ingredients
- 13 large eggs
- 2/3 cup milk (I use Fairlife for higher protein content)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 cup cheddar cheese (I prefer Tillamook Sharp Cheddar for better melting)
- 8 oz ham (diced into small 1/4-inch cubes)
- 2 green onions (thinly sliced using only the white and light green parts)
Instructions
- Preheat your oven to 350°F and generously grease a standard 12-cup muffin tin with butter or cooking spray, making sure to coat the bottom and sides so the muffins release easily. While the oven heats, dice the ham into small 1/4-inch cubes and thinly slice the green onions using only the white and light green parts, discarding the dark green tops which can become bitter when baked.
- In a large bowl, whisk together the 13 eggs and milk until well combined and slightly frothy. Add the salt, black pepper, garlic powder, and smoked paprika, whisking to distribute the spices evenly throughout. Fold in the diced ham, sliced green onions, and 1/2 cup of the cheddar cheese until everything is evenly distributed. I like to reserve the best cheese for topping because it gets golden and crispy in the oven, which adds great texture to the finished muffins.
- Divide the egg mixture from Step 2 evenly among the 12 prepared muffin cups, filling each about three-quarters full. Top each muffin with a generous pinch of the remaining 1/4 cup cheddar cheese, distributing it evenly so each muffin gets a nice cheesy crust. I find that freshly shredded sharp cheddar melts more evenly than pre-shredded varieties, creating a better texture on top.
- Place the muffin tin in the preheated 350°F oven and bake for 25 to 30 minutes, until the egg muffins are set and no longer jiggle in the center when gently shaken. The tops should be lightly golden and the cheese should be melted and starting to brown at the edges. Start checking around the 25-minute mark to prevent overbaking, which can make them rubbery.
