Can I make Egg and Ham Breakfast Muffins Recipe ahead of time?

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.

Can I substitute other meats or cheeses?

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!

How do I prevent the muffins from becoming dry?

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.

Can I add vegetables or herbs to this recipe?

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.

Egg and Ham Muffins: Delicious Breakfast Idea for Busy Mornings

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

Scale

Main Ingredients

10 large eggs
1/3 cup half and half
1 cup small diced cooked ham
3/4 cup finely chopped red bell pepper
2/3 cup shredded sharp cheddar cheese
1/4 cup chopped green onions (thinly slice white portion)
2 Tbsp chopped fresh parsley
1/4 tsp salt, or to taste
1/2 tsp black pepper

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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 1/3 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