Ham and Cheese Egg Muffins
These savory egg muffins bake up light, cheesy, and packed with ham and veggies. Perfect for breakfast meal prep or grab-and-go snacks.
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Servings:
Ingredients
Main Ingredients
- 2 cup beaten eggs about 10 large eggs
- 0.5 cup milk whole or 2%
- 1.25 cup diced cooked ham
- 1 cup shredded sharp cheddar cheese
- 0.5 cup chopped baby spinach optional
- 0.5 cup finely diced red bell pepper
- 0.25 cup thinly sliced green onions
- 1 tbsp olive oil for greasing
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 0.25 tsp garlic powder
- 0.25 tsp smoked paprika optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Brush a 12-cup muffin pan with olive oil to coat wells and rims.
- Whisk eggs and milk in a large bowl until smooth and lightly frothy.
- Season the egg mixture with salt, pepper, garlic powder, and smoked paprika. Whisk to combine.
- Fold in ham, cheddar, bell pepper, spinach, and green onions until evenly distributed.
- Divide the batter among muffin cups, filling each about three-quarters full.
- Bake 16–19 minutes, until set in the center and lightly golden at the edges.
- Cool 5 minutes. Run a thin knife around edges and lift out. Serve warm or cool completely for meal prep.
Notes
Swap cheddar with Monterey Jack or Swiss. For a spicy kick, add a pinch of red pepper flakes. Refrigerate in an airtight container up to 4 days or freeze up to 2 months; reheat in a 325°F oven or microwave until warm.
This recipe is an original creation inspired by classic Ham and Cheese Egg Muffins flavors. All ingredient ratios and instructions are independently developed.