Ham and Cheese Egg Muffins are one of the easiest ways to make a high-protein breakfast that’s ready whenever you are. These little egg cups bake in a muffin pan, come out fluffy and golden, and taste like a mini omelet you can hold in your hand. The image you shared looks exactly like classic egg muffins: creamy egg base, bits of ham, diced peppers, and fresh herbs—simple ingredients that turn into a grab-and-go breakfast in minutes.
These muffins are perfect for busy mornings, lunchboxes, post-workout snacks, or even a quick dinner with a salad. They’re also excellent for meal prep because you can bake a batch once and eat them all week. Unlike some breakfast recipes that take time each morning, egg muffins save you effort without sacrificing flavor.
Why You’ll Love Egg Muffins
Egg muffins are a smart solution when you want something quick but satisfying. They’re naturally low-carb, easy to customize, and they reheat well. The combination of ham and cheese gives you plenty of protein and flavor, and you can add vegetables for color, crunch, and extra nutrition.
They’re also great for using leftovers. A little bit of ham, a handful of cheese, and any vegetables in the fridge can become a full batch of breakfast cups.
Ingredients You’ll Need
This recipe makes about 12 egg muffins (standard muffin pan).
- 8 large eggs
- 1/2 cup milk (or heavy cream for richer muffins)
- 1 cup diced ham
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- 1/2 cup diced bell pepper (red or mixed colors)
- 2 tablespoons chopped fresh parsley (or chives)
- 1/2 teaspoon salt (adjust based on ham and cheese)
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon paprika or chili flakes
For the pan
- Cooking spray or butter
- Muffin liners (optional, but grease well even with liners)
How to Make Ham and Cheese Egg Muffins
1) Preheat the oven
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan well. Egg muffins can stick, so don’t skip this step. Silicone muffin cups also work great if you have them.
2) Prepare the fillings
Dice the ham into small pieces so it spreads evenly. Chop your peppers and herbs. If your ham is salty, keep the added salt light because cheese also adds salt.
Divide the ham, peppers, and most of the cheese between the muffin cups. Fill each cup about 1/3 full with toppings so there’s room for the egg mixture.
3) Mix the egg base
In a large bowl, whisk eggs and milk until smooth and slightly frothy. Add salt, pepper, and optional seasonings. Whisk well so the muffins bake evenly and fluffy.
4) Fill the muffin cups
Pour the egg mixture into each muffin cup until about 3/4 full. Sprinkle the remaining cheese on top and a little extra herbs if you want a fresh look.
5) Bake
Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden. To check, insert a toothpick into the center—if it comes out clean, they’re done.
Let the muffins cool in the pan for 5 minutes, then gently remove them.
Tips for Fluffy, Non-Watery Egg Muffins
Egg muffins are easy, but a few small tricks make a big difference:
- Don’t overfill the cups: Eggs rise while baking and can spill.
- Avoid watery vegetables: Tomatoes, mushrooms, and zucchini release water. If you use them, sauté first or pat dry.
- Use room-temperature eggs if possible: They mix more smoothly.
- Whisk well: A little air in the eggs helps with fluffiness.
- Let them cool: Egg muffins deflate slightly as they cool—this is normal.
Best Cheese for Egg Muffins
Cheddar is a classic because it melts well and adds bold flavor. Swiss works great with ham for a deli-style taste. Mozzarella makes the muffins milder and extra stretchy. You can even do a mix of cheeses for more depth.
Flavor Variations
You can easily switch this recipe to fit your preferences:
Veggie egg muffins
Skip ham and add spinach, onions, and mushrooms (sauté mushrooms first).
Spicy version
Add diced jalapeños, pepper jack cheese, or a pinch of chili flakes.
Breakfast sausage version
Replace ham with cooked crumbled sausage.
Mediterranean style
Add feta, chopped olives, and spinach with oregano.
Low-dairy option
Use less cheese or swap milk for a dairy-free alternative.
How to Store and Reheat
Egg muffins are excellent for meal prep.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer, then store in a freezer bag for up to 2 months.
Reheat
- Microwave: 20–30 seconds from fridge (60–90 seconds from frozen)
- Oven: 350°F (175°C) for 8–10 minutes (best texture)
If reheating from frozen, let them thaw overnight in the fridge for faster warming.
Serving Ideas
Egg muffins are great on their own, but you can serve them with:
- toast or English muffins
- fresh fruit
- a simple salad for lunch
- avocado slices or salsa for extra flavor
They also work as a party breakfast item—just set them on a platter and let people grab one.
Frequently Asked Questions
Why did my egg muffins stick to the pan?
Eggs stick easily. Grease the pan very well, or use silicone liners for the easiest release.
Can I make these without milk?
Yes. Milk makes them softer, but you can omit it. If you skip milk, whisk eggs well and watch baking time—muffins may cook slightly faster.
Do egg muffins puff up then shrink?
Yes, that’s normal. As they cool, steam escapes and they settle. The taste and texture stay great.
Ham and Cheese Egg Muffins are a simple, reliable recipe that makes mornings easier. Once you try them, you’ll probably start experimenting with different fillings because the method is so fast and flexible.