Ham and Cheese Egg Muffins

Ham and Cheese Egg Muffins bring together fluffy eggs savory ham cheddar cheese and green onions for a breakfast that is quick to assemble hand-held for busy mornings and a favorite at my house. Simply mix everything in one bowl and bake in a muffin tin for perfectly portioned bites. Make a batch ahead for meal prepping and keep mornings tasty and stress-free all week.

I first tried this recipe for a road trip breakfast and now it is my go-to whenever I want a breakfast that everyone will actually eat even my picky eater looks forward to these muffins.

Ingredients

• Large eggs: provide a protein-packed fluffy base for the muffins Choose the freshest eggs for best flavor and texture
• Milk: ensures lightness and helps the muffins puff up nicely Skim milk keeps things lighter but any variety works
• Salt: brings forward all the flavors of the fillings Use a fine sea salt for an even blend
• Black pepper: adds just enough subtle heat and depth Freshly ground gives better aroma
• Garlic powder: gives the muffins a savory boost Opt for a good quality powder for maximum flavor
• Shredded cheddar cheese: melts into creamy pockets throughout the muffin For best melting buy block cheese and shred it yourself
• Ham steak: offers a meaty flavor and texture Pick a steak with little gristle and cube it evenly for the best bite
• Green onions: add color and a mild zing If out of green onions thinly sliced chives or celery work too

Step-by-Step Instructions

Prep the Muffin Tin:

Spray your muffin tin well with nonstick spray making sure to coat every surface for easy removal A silicone muffin pan makes cleanup much easier and muffins pop out effortlessly

Mix the Wet Ingredients:

Crack eggs into a large bowl Add milk salt black pepper and garlic powder Whisk thoroughly until mixture is smooth and a uniform yellow with no streaks left

Add the Fillings:

Stir in most of your shredded cheddar cheese save a bit for the tops Add the diced ham and sliced green onions gently mix to make sure everything is evenly distributed

Fill and Top the Muffin Cups:

Divide the mixture evenly between the muffin wells filling each about three quarters full Sprinkle reserved cheddar cheese on top of each muffin for a melty golden finish

Bake Until Set:

Place the tin in your preheated oven Bake for twenty five to thirty minutes until muffins are puffed and tops are set and golden They will pull away from the edges of the pan Let them cool about five minutes before gently running a knife around the edge and popping them out

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Cheddar cheese is always my favorite part and only real cheddar gives that rich flavor you want My kids love to sneak into the kitchen as soon as they smell them baking and there is always a mini battle over who gets the most golden cheesy top

Storage Tips

Store any leftover egg muffins in an airtight container in the fridge for up to four days Reheat in the microwave for a quick breakfast If you want to keep them longer cool the muffins completely wrap individually in foil or wrap and freeze Thaw overnight and warm in the morning or reheat from frozen

Ingredient Substitutions

Swap cheddar for Swiss Monterey Jack or any cheese you love Instead of ham use diced turkey cooked bacon or cooked crumbled sausage For extra veggies stir in bell pepper spinach or even a handful of cooked mushrooms Diced red onion works in place of green onion

Serving Suggestions

Egg muffins shine alongside fresh fruit toast or a simple salad They are handy for lunchboxes or as a protein boost on the go For extra flavor top each muffin with salsa a spoonful of Greek yogurt or a sprinkle of fresh herbs

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Cultural Context

Egg muffins are a fun twist on a classic Western omelet made portable and easy for modern life They pull together humble ingredients that work in lots of homes Eggs and cheese are breakfast staples around the world and adding ham gives a nod to classics like Denver omelets or French croque madame sandwiches

Recipe FAQs

→ Can I use different types of cheese Absolutely Cheddar is classic but Swiss Monterey Jack or even a pepper jack for heat are great options

→ How long can I store them Egg muffins keep for up to four days in the fridge and freeze well for longer storage

→ Do I have to use ham Use what you have Bacon sausage turkey or just extra vegetables all work well

→ What’s the best way to reheat Microwave for twenty to thirty seconds or warm gently in a low oven

→ Can I make these ahead of time Prep a batch in advance and your breakfast or snack is ready when you are

Commonly Asked Questions

→ Can I substitute the cheddar cheese?

Yes, Swiss or Monterey Jack both work well and add their own unique flavor and melt to the muffins.

→ How long do these muffins keep in the fridge?

Store them in an airtight container for up to four days. Reheat as needed for a fast breakfast or snack.

→ Can I use a different meat or make these vegetarian?

Try cooked bacon, turkey, sausage, or simply increase the vegetables for a meat-free version.

→ What is the best way to reheat them?

Microwave for 20–30 seconds or bake in a low oven until warmed through to keep the texture soft.

→ Are these good for freezing?

Absolutely. Cool completely, wrap individually, and freeze. Thaw or microwave straight from frozen for a quick bite.