These fluffy, protein-packed egg muffins are the breakfast game-changer you’ve been waiting for. With tender ham, melty cheese, and perfectly set eggs all baked into convenient grab-and-go portions, they’re like having a complete breakfast sandwich without the bread. Make them Sunday night, and you’ll have five days of stress-free mornings ahead of you.
Ingredients
For the Egg Muffins:
- 12 large eggs
- 1/2 cup whole milk
- 1 cup diced ham (about 6 oz)
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup finely chopped green onions
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for greasing
Prep Time: 10 minutes | Cook Time: 18 to 20 minutes | Total Time: 30 minutes | Serves: 12 muffins
Instructions
Step 1: Prep Your Pan Preheat your oven to 350°F. Generously grease a 12-cup muffin tin with cooking spray or butter. This step is crucial for easy removal later.
Step 2: Whisk the Base. In a large mixing bowl, crack all 12 eggs and whisk them thoroughly. Add the milk, salt, pepper, and garlic powder. Whisk until the mixture is completely smooth and well combined.
Step 3: Add the Good Stuff. Fold in the diced ham, 3/4 cup of the shredded cheese (save the rest for topping), green onions, red bell pepper, and fresh chives. Mix gently until everything is evenly distributed.
Step 4: Fill and Top Using a ladle or large spoon, divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of cheese on top of each muffin.
Step 5: Bake to Perfection Bake for 18 to 20 minutes, or until the eggs are set and the tops are lightly golden. A toothpick inserted in the center should come out clean. Let them cool in the pan for 5 minutes before removing.
Step 6: Remove and Serve. Gently run a butter knife around the edges of each muffin to loosen, then turn them out onto a cooling rack or serving plate.
Recipe Tips and Tricks
Don’t Overmix: Once you add the vegetables and ham, fold gently. Overmixing can make the muffins tough.
Test for Doneness: The muffins should be set in the center and slightly golden on top. They’ll continue cooking slightly from residual heat.
Size Matters: Keep your ham and vegetable pieces small and uniform for even distribution and better texture.
Cheese Choice: Sharp cheddar gives the best flavor, but feel free to experiment with Swiss, Gruyere, or even a Mexican blend.
Ingredient Swaps and Variations
Meat Alternatives: Substitute the ham with cooked bacon, breakfast sausage, turkey, or even smoked salmon for different flavor profiles.
Cheese Options: Try Swiss for a nutty flavor, pepper jack for heat, or feta for a Mediterranean twist.
Vegetable Mix-Ins: Bell peppers, spinach, mushrooms, tomatoes, or broccoli all work beautifully. Just make sure they’re finely chopped and any watery vegetables are pre-cooked.
Dairy-Free Version: Replace milk with unsweetened almond milk and use dairy-free cheese shreds.
Lower Carb: These are already naturally low-carb and keto-friendly as written.
Storage and Reheating
Refrigerator: Store cooled muffins in an airtight container for up to 5 days.
Freezer: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave for 30-45 seconds, or warm in a 300°F oven for 5-7 minutes until heated through.
Serving Suggestions
These muffins are delicious on their own, but here are some ways to jazz them up:
- Serve with fresh fruit and yogurt for a complete breakfast
- Add a dollop of salsa or hot sauce on top
- Pair with avocado slices and everything bagel seasoning
- Serve alongside roasted breakfast potatoes
- Pack in lunch boxes with some cherry tomatoes and crackers
Frequently Asked Questions
Q: Can I make these ahead of time? A: Absolutely! These are perfect for meal prep. Make them on Sunday and you’ll have breakfast sorted for the whole week.
Q: Why are my egg muffins rubbery? A: This usually happens from overcooking or cooking at too high a temperature. Stick to 350°F and watch the timing carefully.
Q: Can I use egg whites instead of whole eggs? A: Yes, but use about 18 egg whites to replace the 12 whole eggs. The texture will be slightly different but still delicious.
Q: My muffins stuck to the pan. What went wrong? A: Make sure to generously grease your muffin tin, and let them cool for a few minutes before removing. Running a knife around the edges also helps.
Q: Can I add more vegetables? A: Sure! Just keep the total add-ins (meat, cheese, vegetables) to about 2 cups so the muffins hold together properly.
Q: How do I know when they’re done? A: The muffins should be set in the center, lightly golden on top, and a toothpick should come out clean. They should spring back lightly when touched.
Conclusion
These ham and cheese egg muffins prove that a great breakfast doesn’t have to be complicated.
With just a few simple ingredients and minimal prep time, you can create something that tastes like you spent way more effort than you did.
Your future busy-morning self will thank you.
