There's nothing quite as satisfying as biting into a warm, savory muffin packed with egg, melty cheese, and just the right amount of ham. This Egg and Ham Breakfast Muffins Recipe is a total game changer for those busy mornings when you want flavor and convenience in one delicious bite.
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Why You'll Love This Recipe
I’m genuinely excited to share the Egg and Ham Breakfast Muffins Recipe because it’s the perfect mix of simple ingredients turned into something extraordinary. I’ve made these countless times for family breakfasts and they always bring smiles.
- Easy to prep: You just whisk everything together, pour, and bake. Minimal fuss with big payoff.
- Grab-and-go friendly: Perfect for making ahead and rushing out with a nutritious breakfast in hand.
- Customizable mix-ins: You can swap bell peppers, cheeses, or herbs to make it your own.
- Deliciously balanced flavors: Sharp cheddar and savory ham paired with fresh veggies hits the spot every time.
Ingredients & Why They Work
This Egg and Ham Breakfast Muffins Recipe relies on ingredients that blend beautifully: the eggs create a fluffy base, ham adds saltiness and depth, and the veggies bring freshness and a pop of color. Here’s why each one makes this recipe shine.
- Eggs: The hero ingredient that sets the structure and richness for the muffins.
- Half and half: Adds creaminess, making the egg base tender and not rubbery.
- Cooked ham: Provides savory bites and a lovely texture contrast.
- Red bell pepper: Brings a subtle sweetness and vibrant color.
- Sharp cheddar cheese: Melts into gooey pockets, giving bold flavor.
- Green onions: Adds a mild oniony crunch and freshness.
- Fresh parsley: Lifts the whole dish with a hint of herbaceous brightness.
- Salt and black pepper: Essential seasoning to balance and enhance all the flavors.
Make It Your Way
One of the best things about this Egg and Ham Breakfast Muffins Recipe is how flexible it is. I’ve played around with it often, swapping ingredients based on what’s in my fridge or what flavors I’m craving.
- Variation: My favorite tweak is adding a bit of sautéed spinach and switching cheddar for feta—gives it a tangy twist that I love for a slightly Mediterranean vibe.
- Dietary modification: For a lower-fat version, try substituting half and half with milk or using turkey ham instead of regular ham.
- Seasonal changes: I like to add diced poblano pepper or Hatch chiles in the summer for a mild smoky heat.
Step-by-Step: How I Make Egg and Ham Breakfast Muffins Recipe
Step 1: Whisk Together the Eggs and Cream
Start by cracking 10 large eggs into a big bowl and pour in ⅓ cup of half and half. Using a fork, pierce those yolks a few times then whisk gently until just combined—don’t overdo it or your muffins could get tough instead of tender. This gentle mixture makes a silky base perfect for baking.
Step 2: Mix in Your Flavor Bombs
Next, stir in your 1 cup of diced cooked ham, ¾ cup red bell peppers, ⅔ cup sharp cheddar cheese, ¼ cup sliced green onions, 2 tablespoons fresh parsley, plus salt and pepper. I scoop from the bottom of the bowl to catch some of the density—the key is to evenly distribute all those tasty mix-ins so each muffin is perfectly balanced.
Step 3: Fill the Muffin Tin and Bake
Spray a 12-cup muffin pan well with non-stick spray. Fill each cup about ⅓ full—nearly to the top—using a measuring cup for consistency. This helps your muffins bake evenly. Pop them into a preheated 375°F oven for about 19 to 23 minutes, until they’re just set but still moist in the center. Be careful not to overbake!
Step 4: Cool and Enjoy (Or Store for Later)
Let the muffins cool in the pan about 5 minutes—patience helps them hold their shape. I often transfer them to a wire rack to cool fully before digging in or storing for later. This Egg and Ham Breakfast Muffins Recipe works great fresh or reheated.
Top Tip
After making these muffins multiple times, I’ve learned a few key tips that really elevate the final result and make the process smoother for you.
- Don’t over-whisk your eggs: Keep the mixture just combined to ensure a tender texture rather than rubbery.
- Distribute mix-ins evenly: Scoop from the bottom of the bowl when filling muffin cups; that way every bite has a good mix of ham, cheese, and peppers.
- Use a well-greased pan: Trust me, this prevents sticky muffins and means they pop out easily without breaking.
- Watch your bake time carefully: Start checking at 19 minutes because ovens vary, and overbaking dries them out.
How to Serve Egg and Ham Breakfast Muffins Recipe
Garnishes
I often sprinkle a little extra chopped parsley or some thinly sliced green onions right before serving. Sometimes a tiny drizzle of hot sauce or a dollop of sour cream adds a lovely tangy contrast. These extras bring freshness and brighten the rich flavors.
Side Dishes
Pair these muffins with fresh fruit like berries or sliced avocado for creaminess. I personally love them alongside a crispy hash brown or roasted sweet potatoes to round out the meal.
Creative Ways to Present
For a brunch gathering, I like to serve these muffins on a wooden board with a bunch of fresh herbs around them and small bowls of different dipping sauces—think pesto or a spicy mayo. It turns a simple breakfast into a fancy spread with minimal effort.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover Egg and Ham Breakfast Muffins in an airtight container in the fridge. They stay fresh for 3-4 days, which means you’ve got quick breakfasts ready to pull out anytime.
Freezing
Freezing works great, too. I wrap individual muffins in plastic wrap and place them in a freezer-safe bag. They keep well for up to 2 months, making them perfect for meal prep or busy weeks.
Reheating
To reheat, I unwrap the muffin and microwave it for 30-45 seconds (depending on your microwave). For a crispier outside, I pop them in a toaster oven for a few minutes—just enough to warm through and lightly toast without drying out.
Frequently Asked Questions:
Absolutely! These muffins are perfect for making ahead. You can bake them in advance, then store in the fridge for up to 4 days or freeze for longer storage.
Yes, you can swap out the ham for cooked sausage, bacon, or chorizo. Cheese options like feta or Swiss work wonderfully too—feel free to experiment!
Don’t overbake—the best way is to start checking at 19 minutes and pull them out as soon as they’re just set. Also, adding half and half rather than plain milk helps keep them moist.
Definitely! This recipe is very forgiving and can handle up to about 3 cups of mix-ins. Spinach, mushrooms, tomatoes, or herbs like basil, dill, or chives all make tasty additions.
Final Thoughts
This Egg and Ham Breakfast Muffins Recipe holds a special spot in my kitchen repertoire because it reliably satisfies without fuss. It’s the kind of recipe that feels like a little celebration in every bite but doesn’t demand a morning marathon. I hope you enjoy making and sharing these as much as I do—they’ll become your go-to for busy mornings and casual brunches alike.
Print
Egg and Ham Breakfast Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Delicious and protein-packed breakfast egg muffins loaded with ham, bell pepper, cheddar cheese, and fresh herbs, perfect for a quick and healthy morning meal or snack.
Ingredients
Main Ingredients
- 10 large eggs
- ⅓ cup half and half
- 1 cup small diced cooked ham
- ¾ cup finely chopped red bell pepper
- ⅔ cup shredded sharp cheddar cheese
- ¼ cup chopped green onions (thinly slice white portion)
- 2 tablespoon chopped fresh parsley
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the egg muffins.
- Prepare Egg Mixture: Crack the eggs into a large mixing bowl and add half and half. Using a fork, pierce the yolks and whisk the mixture until just combined.
- Add Mix-ins: Stir in the diced ham, chopped red bell pepper, shredded cheddar cheese, green onions, parsley, salt, and black pepper until evenly distributed.
- Prepare Muffin Pan: Spray a 12-cup muffin pan generously with non-stick cooking spray to prevent sticking.
- Fill Muffin Cups: Scoop about ⅓ cup of the egg mixture into each muffin cup, filling nearly to the top. Make sure to scoop near the bottom of the bowl to include the mix-ins in each scoop.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for about 23 minutes, or until the egg muffins are just barely set.
- Cool Muffins: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool for an additional 30 minutes if storing, or serve warm immediately.
Notes
- You can customize the mix-ins up to 3 cups total; consider cooked sausage, chorizo, or bacon for a different protein.
- Try different cheeses like feta or Swiss for varied flavor profiles.
- Add fresh herbs such as cilantro, basil, dill, or chives for extra freshness.
- Use other pepper varieties like poblano or Hatch for a milder or smoky taste.
- Incorporate diced tomatoes or sautéed mushrooms and spinach for added veggies.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 185 mg
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