Ham & Cheese Egg Muffins Recipe

I turned leftover ham and sharp cheddar into Easy Egg Muffins and added one unexpected pantry ingredient that gives them a clever twist.

I love how Ham & Cheese Egg Muffins turn a rushed morning into something less chaotic. Packed with diced cooked ham and shredded cheddar cheese, they feel fancy but are basically cheat-level simple.

I usually batch them on Sunday because they make Breakfast Meal Prep easier, and they really live up to the Easy Egg Muffins vibe when I need a grab-and-go fix. I mess up every once in a while and still get great results, which makes them my go-to when I’m half asleep.

If you want something that tastes like effort but isnt, try these and see.

Ingredients

• Eggs: High in protein and vitamins, filling breakfast base, add rich texture and golden color.
• milk or half and half: adds creaminess and fat makes muffins tender and richer.
• Cooked ham: Provides savory protein and saltiness, little carbs, adds meaty chew and umami flavor.
• cheddar cheese: Brings calcium and fat sharp cheesy taste, melts into gooey pockets you crave.
• green onions: Light oniony bite, low calories, fresh herbal note that brightens heavy egg richness.
• red bell pepper: Sweet, crunchy, adds vitamin C and fiber, color pop and mild sweetness.
• Salt and pepper: Simple seasoning, enhances flavors, use sparingly or it can overpower eggs.

Ingredient Quantities

• 8 large eggs
• 1/4 cup whole milk or half and half
• 1 cup diced cooked ham, about 6 ounces
• 1 cup shredded cheddar cheese, packed
• 1/4 cup finely chopped green onions
• 1/4 cup diced red bell pepper, optional
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• nonstick cooking spray or 1 tablespoon oil for the muffin tin

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with nonstick cooking spray or brush each cup with about 1 tablespoon oil total so they don’t stick.

2. Crack 8 large eggs into a bowl, add 1/4 cup whole milk or half and half, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, then whisk until yolks and whites are mostly combined but don’t over beat, it’s fine if it’s a little streaky.

3. Stir in 1 cup diced cooked ham (about 6 ounces), 1 cup packed shredded cheddar cheese, 1/4 cup finely chopped green onions and 1/4 cup diced red bell pepper if you want the color and crunch.

4. Give the mixture one last quick stir so the add-ins are evenly distributed, but don’t overwork it or the muffins get tough.

5. Divide the egg mixture among the 12 muffin cups, filling each about 3/4 full. If you fill all the way they’ll overflow, trust me.

6. Bake in the preheated oven for 18 to 22 minutes, or until the centers are set and just slightly springy. A toothpick in the center should come out mostly clean.

7. Let the muffins cool in the tin for 5 minutes, then run a small knife around the edges and remove them to a wire rack to finish cooling so they don’t sweat and get soggy.

8. To store, keep in an airtight container in the fridge for up to 4 days. For longer storage freeze them on a sheet tray until firm then bag them for up to 2 months.

9. To reheat from frozen microwave on a plate for 60 to 90 seconds, or for fridge-stored muffins 25 to 45 seconds. For a crisp top reheat in a 350°F oven for 10 minutes instead, it’ll be better but takes longer.

10. Tips: use packed shredded cheese so you don’t skimp, pre-cook and dice the ham small for even bites, silicone liners make cleanup easier, and you can mix in spinach or swap cheddar for pepper jack if you want more kick.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 12 cup muffin tin, plus silicone liners or nonstick spray for easier cleanup
3. Large mixing bowl
4. Whisk (or a fork if you dont want to wash another tool)
5. Measuring cups and spoons
6. Chef knife and cutting board for dicing ham and pepper
7. Spatula or wooden spoon to fold in the add ins
8. Wire cooling rack so the muffins dont get soggy
9. Baking sheet or sheet tray for freezing before bagging

FAQ

Ham & Cheese Egg Muffins Recipe Substitutions and Variations

• Eggs: Use 10 large egg whites or 6 eggs plus 2 whites to make them lighter; for a vegan-ish swap try 1 cup silken tofu blended with 2 tbsp chickpea flour, but dont expect the same texture.
• Whole milk or half and half: Swap equal parts unsweetened almond or oat milk for fewer calories, or whisk 1/3 cup plain Greek yogurt with 1/3 cup water for extra tang and creaminess.
• Diced cooked ham: Replace with chopped cooked bacon or diced rotisserie turkey for a different flavor, or use sautéed mushrooms or sun dried tomatoes to keep it meatless.
• Shredded cheddar cheese: Try shredded Swiss, mozzarella, or pepper jack for milder or spicier muffins, or crumble in goat cheese for a tangy, creamy twist.

Pro Tips

1. Grease the tin well or use silicone liners and only fill each cup about three quarters full, if you overfill they will spill and make a mess.

2. Dice the ham really small and pat it dry with paper towels, big wet chunks mean soggy muffins and uneven cooking. If the ham seems damp give it a quick sear to deepen the flavor.

3. Whisk the eggs and milk just until mostly combined, stop while it still looks a little streaky because over beating makes them rubbery. Fold in the cheese and veg gently so you dont whip air into the mix.

4. Cool them a few minutes in the tin then move to a wire rack so they dont sweat and get soggy. For long term storage freeze on a tray till firm then bag, and when reheating the oven will give you a way better texture than the microwave even though the microwave is faster.