Ham Cheese Egg Muffins

These savory ham and cheese egg muffins transform morning meal prep from a daily chore into a weekly efficiency hack. Perfect for busy households, these protein-packed breakfast bites deliver all the satisfaction of a complete breakfast in a convenient, portable form that can be prepared ahead and enjoyed throughout the week.

I first created these egg muffins during a particularly hectic work week when my children needed quick breakfasts before school. What began as a time-saving solution has become our Sunday night ritual, ensuring peaceful mornings throughout the week.

Ingredients

• Large eggs: Form the protein-rich base providing structure and nutrition
• Milk: Adds lightness to the texture making them fluffy rather than dense
• Salt: Enhances all the flavors without making them taste salty
• Black pepper: Adds subtle warmth throughout each bite
• Garlic powder: Contributes savory depth without overpowering
• Shredded cheddar cheese: Creates rich pockets of melty goodness
• Ham steak: Adds protein and savory flavor with convenient pre-cooked ease
• Green onions: Provide fresh contrast and subtle bite to balance the richness

How To Make Ham and Cheese Egg Muffins

Prepare The Oven:

Preheat your oven to 350°F and thoroughly coat a standard 12-cup muffin tin with cooking spray. For best results use a silicone muffin tin which provides effortless release after baking. The generous coating of cooking spray is non-negotiable even with nonstick pans as eggs tend to adhere stubbornly.

Mix The Base:

In a large bowl whisk together eggs and milk until fully combined with no streaks of egg white visible. This creates your fluffy base. Add salt pepper and garlic powder while whisking to ensure even distribution of seasonings throughout the mixture. Whisk until slightly frothy for the lightest texture.

Add The Mix-ins:

Gently fold in half cup of the shredded cheddar ham cubes and sliced green onions. Distribute the solid ingredients evenly throughout the egg mixture using a folding motion rather than vigorous stirring to maintain airiness. Make sure ham pieces are evenly distributed for consistent flavor in each muffin.

Fill The Muffin Tin:

Using a measuring cup or ladle carefully pour the egg mixture into each muffin cup filling about three quarters full. The eggs will expand during baking so leave room for growth. Sprinkle the remaining quarter cup of cheese on top of each filled cup dividing it evenly for a beautiful golden crust.

Bake To Perfection:

Place the filled muffin tin in the preheated oven and bake for 25 to 30 minutes. The egg muffins are done when they pull away slightly from the sides of the tin and the centers are fully set with no jiggle when gently shaken. The tops should be lightly golden and slightly puffed.

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The humble ham steak is actually my secret weapon in this recipe. Unlike deli ham which can become rubbery when baked the firmer texture of ham steak maintains its pleasant chew while releasing wonderful savory flavor throughout the egg mixture. My son who typically avoids eggs devours these muffins specifically because of the ham flavor distributed in every bite.

Storage and Reheating

Once completely cooled store these egg muffins in an airtight container in the refrigerator for up to four days. For longer storage freeze them individually wrapped in plastic wrap then placed in a freezer bag for up to two months. To reheat refrigerated muffins microwave for 30 seconds or until warmed through. For frozen muffins microwave for 60 to 90 seconds or thaw overnight in the refrigerator before reheating.

Customization Ideas

The beauty of these egg muffins lies in their adaptability. Swap the ham for cooked bacon or breakfast sausage for different flavor profiles. Replace cheddar with Swiss Monterey Jack or pepper jack cheese. For vegetarian options substitute the ham with sautéed mushrooms bell peppers or spinach. Add herbs like chopped fresh parsley basil or dill for brightness. The base recipe remains the same while the mix-ins can reflect your personal preferences or what you have available.

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Serving Suggestions

While delicious on their own these egg muffins pair wonderfully with complementary sides. Serve alongside fresh fruit for natural sweetness avocado slices for healthy fats or a simple green salad for a complete meal. For a heartier breakfast option offer them with toast English muffins or breakfast potatoes. They also make excellent additions to brunch spreads alongside other morning favorites like pancakes or French toast.

Nutritional Benefits

These protein-packed egg muffins provide substantial nutritional value beyond just convenience. Each muffin delivers complete protein essential vitamins including B12 and D and important minerals like selenium and choline. The moderate fat content helps keep you satisfied while the lack of bread or fillers makes them suitable for low-carb gluten-free and keto dietary approaches. This nutrient density makes them an ideal choice for active individuals children and anyone seeking balanced nutrition to start their day.

Frequently Asked Questions

→ Can I use different types of cheese?

Yes, you can substitute cheddar with other cheeses like mozzarella, gouda, or feta, depending on your preference.

→ Can I prepare these egg muffins ahead of time?

Absolutely! These muffins can be made in advance, stored in the refrigerator for up to four days, or frozen for longer storage.

→ Can I use different meats instead of ham?

Yes, you can use alternatives like cooked bacon, turkey, or sausage for variety.

→ How should I reheat the muffins?

To reheat, microwave individual muffins for 20-30 seconds or bake them in a preheated 350°F oven for about 10 minutes.

→ Can I add vegetables to the muffins?

Definitely! Add veggies like bell peppers, spinach, or mushrooms for extra flavor and nutrition.

→ Are these muffins suitable for a low-carb diet?

Yes, these muffins are low in carbs and perfect for those following a low-carb or keto-friendly diet.