Ham & Cheese Egg Muffins

These breakfast Egg Muffins are a quick and easy breakfast – so delicious and perfect to grab on the way out the door! They are great for a make-ahead breakfast that is low carb and full of protein, for the kids or meal prep. the breakfast muffins are loaded with eggs, ham and cheese they reheat great.

Author: Julie Evink

1. Ingredients for Ham and Cheese Egg Muffins

- 🥚 Eggs – Farm fresh eggs from a farmers market or store-bought (white or brown).

- 🥛 Milk – Whole milk is recommended, but 2% or 1% works too.

- 🧀 Shredded Cheddar Cheese – For gooey cheesy goodness, shred your own cheese from a block.

- 🍖 Diced Ham – Leftover ham is great, or grab pre-diced ham from the grocery store.

- 🧂 Salt & Pepper – Just a little to perfectly season the muffins.

2. How to Make Egg Muffins

1. Preheat the Oven

🔥 Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray and set aside.

2. Prep the Ingredients

🧀 Shred the cheese and dice the ham. You can also use pre-shredded cheese and pre-diced ham for convenience.

3. Mix the Egg Mixture

🥄 In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper. Then stir in the ham and cheese.

4. Fill the Muffin Tin

🥄 Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.

5. Bake

🍳 Bake the egg muffins for 25 minutes or until the center is set.

6. Cool and Serve

🌡 Allow the muffins to cool for a minute or two before removing from the pan. Serve right away or cool to room temperature for storage.

3. How to Store Egg Muffins

- Fridge: Store in the fridge in an airtight container for 3-4 days.

- Freezer: Freeze for up to 2 months. Cool completely, wrap individually in plastic wrap, and store in a freezer-safe zip-top bag.

4. To Reheat

- Microwave: Reheat for 30-60 seconds until warm.

- Oven: Reheat at 350°F for about 10 minutes.

These egg muffins are perfect for meal prep, quick breakfasts, or as a protein-packed snack!