Ham and Cheese Egg Muffins
These light and fluffy muffins combine eggs, savory ham, and gooey cheese, making them the perfect quick breakfast solution.
Ingredients
Main Ingredients
- 6 large large eggs Use fresh eggs for the best flavor and texture.
- 1 cup diced cooked ham Leftover ham works well. For a healthier option, opt for leaner cuts or use turkey ham.
- 1 cup shredded cheese Cheddar is classic, but feel free to mix it up with Monterey Jack or mozzarella.
- 1/4 cup milk Whole or 2% for creamier muffins; substitute with almond or oat milk for dairy-free.
- 1/2 teaspoon salt Adjust to personal taste, especially if using salty ham or cheese.
- 1/4 teaspoon black pepper Freshly ground enhances flavor.
- 1/2 cup chopped vegetables (optional) Add favorites like bell peppers, onions, or spinach for extra nutrients.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a standard 12-cup muffin tin with cooking spray or line with paper liners.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the diced ham, shredded cheese, salt, pepper, and any additional vegetables. Mix until just combined.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the muffins are puffed and lightly golden.
- Allow the muffins to cool for a couple of minutes before transferring them to a wire rack.
Notes
These muffins are great for meal prep and can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months. To reheat, microwave for 20-30 seconds or bake at 350°F for 10 minutes.