Ham and egg muffins are a simple, protein-packed breakfast made by baking beaten eggs with diced ham and cheese in a muffin tin. They are essentially portable mini frittatas or crustless quiches, perfect for busy mornings. This recipe works because it is endlessly customizable, comes together in minutes, and the muffins can be made ahead and reheated all week, giving you a hot, satisfying breakfast without any morning fuss.
Ingredients
- 8 large eggs
- 1/2 cup (120 ml) milk (any kind works)
- 1 cup (150 g) diced cooked ham
- 1 cup (100 g) shredded cheddar cheese, divided
- 1/4 cup (25 g) finely chopped green onions (about 2 stalks)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Nonstick cooking spray or butter for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with nonstick cooking spray or butter. Make sure to get the sides and the bottom of each cup well coated so the muffins release easily.
- In a large bowl, crack the 8 eggs. Add the milk, salt, black pepper, and garlic powder (if using). Whisk vigorously until the yolks are completely broken and the mixture is uniform and slightly frothy.
- Stir in the diced ham, 3/4 cup (75 g) of the shredded cheddar cheese, and the chopped green onions. Mix until everything is evenly distributed throughout the egg mixture.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full. The mixture should divide evenly among all 12 cups.
- Sprinkle the remaining 1/4 cup (25 g) of cheese evenly over the top of each muffin.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are puffed up, set in the center, and a knife inserted into the middle of a muffin comes out clean. The internal temperature of the egg muffins should reach a safe minimum of 160°F (71°C) as recommended by the USDA FSIS. Check with a food thermometer for accuracy.
- Remove the muffin tin from the oven and let it cool in the pan for 5 minutes. Run a thin knife or silicone spatula around the edge of each muffin to loosen it, then gently lift them out onto a wire rack or plate. Serve warm.
Tips
- Don’t overbake: Eggs can go from perfectly set to rubbery and dry very quickly. Start checking at the 20-minute mark. The muffins should look slightly puffed and feel firm to the touch in the center.
- Grease well: A good coating of spray or butter is essential. Even with a nonstick pan, eggs can stick. Using a silicone muffin liner is another foolproof option.
- Customize your add-ins: You can swap the ham for cooked bacon, crumbled sausage, or sautéed vegetables like bell peppers and mushrooms. If you add watery vegetables, squeeze them dry first to prevent the muffins from becoming soggy.
- Let them cool before storing: Allow the muffins to cool completely to room temperature before placing them in an airtight container for the fridge. This prevents condensation from making them soggy.
Serving Suggestions
These ham and egg muffins are incredibly versatile. Enjoy them on their own for a quick breakfast, or pair them with a side of fresh fruit, a slice of whole-wheat toast, or a dollop of salsa or hot sauce. They also make a great addition to a brunch spread, served alongside a green salad or roasted potatoes. For a heartier meal, sandwich one between two halves of a toasted English muffin or bagel.
Variations
- Vegetable Medley: Replace the ham with 1 cup of finely chopped, sautéed vegetables such as spinach, zucchini, or bell peppers. Squeeze out any excess moisture from the cooked vegetables before adding them to the egg mixture.
- Southwest Style: Add 1/4 cup of drained canned black beans, 2 tablespoons of chopped pickled jalapeños, and swap the cheddar for pepper jack cheese. Serve with a spoonful of pico de gallo.
- Bacon and Chive: Substitute the ham with 6 slices of cooked and crumbled bacon. Use fresh chives instead of green onions for a milder onion flavor.
- Greek-Inspired: Use crumbled feta cheese instead of cheddar, and add 1/4 cup of chopped sun-dried tomatoes and a teaspoon of dried oregano to the egg mixture.
Storage and Reheating
Refrigerator: Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Place a paper towel in the container to absorb excess moisture and help them last longer.
Freezer: These muffins freeze beautifully. Wrap each cooled muffin individually in plastic wrap, then place them all in a freezer-safe zip-top bag. They can be frozen for up to 2 months.
Reheating: To reheat from refrigerated, microwave a muffin on a microwave-safe plate for 30-45 seconds, or until hot throughout. From frozen, microwave for 1-2 minutes, or reheat in a toaster oven at 350°F (175°C) for 8-10 minutes. Always ensure the internal temperature reaches 165°F (74°C) when reheating leftovers, as per USDA FSIS guidelines.
Frequently Asked Questions
Why are my egg muffins deflating? This is completely normal. Egg muffins puff up in the oven due to air expansion and then sink as they cool. To minimize sinking, don’t overbake them, and let them cool in the pan for a few minutes before removing them. The taste and texture are not affected.
Can I use an egg substitute or egg whites only? Yes. You can use 2 cups of liquid egg substitute (like egg beaters) in place of the 8 eggs. For egg whites only, use 1 1/2 cups (360 ml) of liquid egg whites. The muffins will be slightly less rich and may not puff up as much, but they will still work well.
Can I make these in a mini muffin tin? Absolutely. A mini muffin tin is great for bite-sized snacks or appetizers. Reduce the baking time to 10-15 minutes, and keep a close eye on them. You will get about 24 mini muffins from this recipe.
Do I need to use milk? No, the milk is optional. It adds a bit of creaminess and helps keep the muffins moist. You can replace it with water, cream, or even a splash of cottage cheese blended smooth. If you omit it entirely, the muffins will be a bit denser but still delicious.
Can I add bread or hash browns to make them more filling? Yes, you can! Add 1 cup of cubed stale bread or 1 cup of frozen shredded hash browns (thawed and squeezed dry) to the egg mixture. This will make them more substantial, like a strata or a loaded frittata. If using hash browns, you may need to add 5 minutes to the baking time.
How do I keep them from sticking to the pan? The best defense is a very thorough greasing with cooking spray or butter. Silicone muffin liners are another excellent and reliable option that guarantees easy release every time. Paper liners, however, tend to stick to the eggs, so they are not recommended.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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