The aroma of freshly baked Ham and Cheese Egg Muffins wafts through the kitchen, tantalizing your senses. Each bite is a delightful explosion of cheesy goodness, with savory ham nestled in fluffy eggs, creating a breakfast experience that dances on your palate.
I remember the first time I made these muffins for a family brunch. The kids were mesmerized, doing a little happy dance as soon as they caught a whiff! Perfect for lazy Sunday mornings or quick weekday breakfasts, these muffins promise to become your new go-to recipe.
Why You'll Love This Recipe
- These Ham and Cheese Egg Muffins are incredibly easy to whip up, taking less than 30 minutes from start to finish
- The flavor profile is rich and savory, making them irresistible at any meal
- They’re visually appealing with their golden tops and colorful filling
- Plus, you can customize them based on what’s in your fridge!
We had such a great time that day; my niece even declared them “the best muffins ever”—a title she reserves for only the finest treats.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Eggs: Fresh eggs form the base of this recipe and provide protein-packed goodness. Choose organic if possible for better flavor.
- Diced Ham: Use good quality ham for optimal taste; leftover ham works wonders here!
- Shredded Cheese: Cheddar is classic, but feel free to mix in your favorites like mozzarella or pepper jack.
- Milk: Whole milk adds creaminess and richness to the egg mixture; low-fat works too if you’re watching calories.
- Vegetables (optional): Add chopped bell peppers or spinach for an extra nutrient boost and color pop.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven: First things first, preheat the oven to 350°F (175°C). This ensures that our muffins bake evenly from the get-go.
Prepare your muffin tin: Lightly grease a muffin tin with nonstick spray or use silicone liners. This prevents sticking and makes cleanup a breeze.
Whisk the eggs: In a large bowl, crack open those fresh eggs and whisk them together with milk until they’re frothy. You want bubbles here—this means lightness!
Mix in the goodies: Fold in diced ham and shredded cheese gently into the egg mixture. If you’re adding veggies, toss them in now too!
Pour and bake: Carefully pour the egg mixture into each muffin cup until about three-quarters full. Bake in the preheated oven for about 20 minutes or until the tops are golden brown.
Cool and enjoy: Let the muffins cool for a few minutes before removing them from the tin. Serve warm and watch them disappear faster than you can say “breakfast!”
These Ham and Cheese Egg Muffins are not just food; they’re joy served in little cups! Enjoy!
You Must Know
- Ham and cheese egg muffins are a breakfast game changer
- They are quick to make, easy to customize, and perfect for busy mornings
- The delightful smell of eggs baking fills the kitchen, making it feel like a cozy café
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Whisk the eggs while you chop your ham and cheese, then pour everything into greased muffin tins for even cooking.
Add Your Touch
Feel free to swap in different cheeses or add veggies like spinach or bell peppers for extra flavor. This recipe is super flexible!
Storing & Reheating
Store leftover muffins in an airtight container in the fridge for up to five days. Reheat them in the microwave for 30 seconds or until warmed through.
Chef's Helpful Tips
- Use fresh ingredients for the best flavor; stale eggs or cheese can ruin your muffins
- Avoid overfilling your muffin tins to prevent spills
- Experiment with spices like paprika or herbs to enhance taste and aroma
Creating my first batch of ham and cheese egg muffins was a joyous mess, but they turned out so well that my friends requested them at every brunch!
FAQ
Can I freeze ham and cheese egg muffins?
Yes, you can freeze them! Just wrap individually and store in an airtight container.
How long do these muffins last in the fridge?
They stay fresh for about five days when stored properly in an airtight container.
Can I use egg substitutes in this recipe?
Absolutely! Egg substitutes work well if you prefer a lighter option or need a vegan alternative.
Ham and Cheese Egg Muffins
- Total Time: 30 minutes
- Yield: Makes approximately 12 muffins 1x
Description
Ham and Cheese Egg Muffins are the ultimate breakfast treat, combining fluffy eggs, savory ham, and gooey cheese in every bite. Perfect for busy mornings or leisurely brunches, these muffins are easy to customize and can be made in under 30 minutes. With their delightful aroma and rich flavors, they will quickly become a family favorite. Enjoy them warm or save them for later – either way, they’re sure to impress!
Ingredients
- 6 large eggs
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1/2 cup whole milk
- 1/2 cup chopped bell peppers (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or use silicone liners.
- In a large bowl, whisk together the eggs and milk until frothy.
- Gently fold in the diced ham, shredded cheese, and optional bell peppers.
- Pour the mixture into the muffin cups until they are about three-quarters full.
- Bake for 20 minutes or until the tops are golden brown.
- Allow to cool slightly before removing from the tin and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Feel free to substitute different cheeses like mozzarella or pepper jack for variety. Add spinach or other vegetables for extra nutrition. Store leftovers in an airtight container in the fridge for up to five days; reheat in the microwave.