Name: Cheddar Ham Egg Muffins Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 10 large eggs; 1/3 cup half and half; 1/4 tsp salt, or to taste; 1/2 tsp black pepper; 1 cup (heaping) 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

There’s just something about waking up to a warm, cheesy bite that feels like a hug in the morning. This Cheddar Ham Egg Muffins Recipe brings together simple ingredients that create a savory, satisfying start to your day — and trust me, they’re easier to make than you’d think.

The image shows a white plate filled with about a dozen small, round egg muffins stacked softly on top of each other. Each muffin has a yellow base mixed with visible small pieces of red bell pepper, green herbs, and green onions spread evenly throughout. The texture looks soft and fluffy with tiny holes and a slightly browned surface on some muffins, giving a fresh baked look. Sprigs of green parsley are placed around the muffins on the plate. The plate sits on a dark green cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheddar Ham Egg Muffins Recipe
Top Tip
How to Serve Cheddar Ham Egg Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Ham Egg Muffins Recipe

Why You'll Love This Recipe

I can’t tell you how many mornings these egg muffins have saved me when life was hectic. They're packed with flavor, super customizable, and the best part? You can make a batch ahead of time and have breakfast ready whenever you want.

Quick & easy to prepare: The whole batch comes together in about 35 minutes from start to finish.
Meal prep friendly: They store beautifully in the fridge or freezer, perfect for busy mornings.
Loaded with delicious flavor: Sharp cheddar and savory ham marry perfectly with fresh veggies and herbs.
Highly customizable: Easily swap mix-ins to suit your taste or whatever you have on hand.

Ingredients & Why They Work

This recipe balances rich eggs and cheese with just the right amount of savory ham and fresh veggies to brighten every bite. Here’s a quick walkthrough of what makes each ingredient a winner.

Flat lay of ten whole brown eggs with clean shells arranged near a large simple white ceramic bowl filled with creamy half and half, a small heaping mound of finely diced cooked ham, a small white bowl of finely chopped red bell pepper, a neat pile of shredded sharp cheddar cheese, thinly sliced green onions with white portions visible, a small bunch of fresh parsley sprigs, and two small white ceramic bowls containing fine salt and coarse black pepper, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: The star of the show, they bind everything and give you the perfect fluffy texture.
Half and half: Adds creaminess and helps keep the muffins tender without weighing them down.
Cooked ham: Provides smoky, salty flavor that complements the cheddar perfectly.
Red bell pepper: Gives a crunchy, sweet pop that brightens the richness.
Sharp cheddar cheese: Offers a tangy, melty layer that’s oh-so-comforting.
Green onions: Bring a mild bite and freshness without overpowering the dish.
Fresh parsley: Adds an herbal note that rounds out the flavors beautifully.
Salt and black pepper: Essential seasonings to pull everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with the mix-ins depending on what’s in my fridge. You can really personalize this Cheddar Ham Egg Muffins Recipe to fit your flavor mood or dietary needs — it’s like a mini customizable breakfast buffet.

Variation: Try swapping ham for cooked sausage or crumbled bacon — I’ve done this countless times and the smoky flavors always make these muffins a hit.
Vegetarian swap: Skip the meat and add sautéed mushrooms or spinach for a hearty veggie version.
Cheese changes: Feta or Swiss cheese also melt beautifully here if you’re looking for a different tang or creaminess.
Herbs & spices: Fresh basil, cilantro, or even a pinch of smoked paprika can give the muffins an exciting twist.

Step-by-Step: How I Make Cheddar Ham Egg Muffins Recipe

The image shows a white plate with an elegant embossed edge, sitting on a white marbled surface with a green cloth underneath. On the plate, there are two golden pancakes stacked slightly on the left side, topped with a thick, dark purple berry sauce and dollops of white whipped cream swirled with the berry sauce. To the right, there are four small round egg muffins filled with visible chunks of red bell pepper, green herbs, and bits of ham; one muffin is cut in half, showing the colorful inside. The colors are vibrant with contrasting textures between the soft pancakes, glossy sauce, creamy whipped topping, and firm egg muffins. The photo was taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together the eggs and cream

Start by preheating your oven to 375°F. Crack all ten eggs into a large bowl and pour in the half and half. I like to pierce the yolks with a fork first — it makes whisking easier — then whisk until everything is just combined and slightly frothy. Don’t overdo it; you want a uniform mixture but not a whipped egg scramble.

Step 2: Add your mix-ins and seasonings

Once the eggs and cream are blended, stir in your diced ham, bell pepper, cheese, green onions, parsley, and a pinch of salt and pepper. When I scoop the mixture into the muffin tin, I like to make sure each scoop from the bottom includes plenty of veggies and meat — that way, every muffin feels loaded.

Step 3: Fill and bake the muffin tin

Spray a 12-cup muffin tin well with non-stick cooking spray — trust me, this step is key for easy removal later. Pour about ⅓ cup of the egg mixture into each cup, filling nearly to the top. Bake for 19 to 23 minutes until the eggs are just set but still tender. Keep an eye near the end; you want these fluffy but not rubbery.

Step 4: Cool and Serve (or store!)

Let the muffins chill in the pan for about 5 minutes so they firm up enough to pop out cleanly. They’re delicious warm right away, but I often cool them on a wire rack before refrigerating or freezing. This makes grab-and-go mornings totally effortless.

Top Tip

After making these several times, I’ve learned a few tricks that really elevate the final muffins and make your morning easier.

Use a fork for mixing: It’s easier to break the yolks and gently combine the eggs without overworking the batter, which keeps muffins fluffy.
Fill the muffin cups fully: Nearly to the top, so you get a nice domed muffin rather than flat bites.
Don’t overbake: Check on them starting at 19 minutes — overbaking dries them out and makes reheating less pleasant.
Non-stick spray is a must: To avoid sticking and keep your muffins intact when you remove them.

How to Serve Cheddar Ham Egg Muffins Recipe

cheddar ham egg muffins - Serving Suggestion

Garnishes

I love sprinkling a little fresh parsley or chives on top for color and a fresh bite. Sometimes a dollop of sour cream or hot sauce on the side takes these from simple to just right for me.

Side Dishes

Pair your egg muffins with fresh fruit or a light salad for a balanced meal. I often serve mine with roasted potatoes or a crispy slice of toast to soak up any cheesy goodness.

Creative Ways to Present

For brunch parties, I arrange the muffins on a tiered platter with fresh herbs scattered around. You can also stuff them into slider buns for portable breakfast sandwiches — perfect if you’re feeding a crowd!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they stay tasty for up to 4 days. They’re great for quick breakfasts or snacks when time’s tight.

Freezing

Freezing works wonderfully — I wrap each muffin individually in plastic wrap then pop them all in a freezer bag. They keep well for up to 2 months, which means you can batch-make and enjoy anytime.

Reheating

To reheat, I unwrap and microwave them for about 30-45 seconds until warm, or pop them in a toaster oven for a bit of crispness on the outside. This keeps them from getting soggy, which is a game-changer.

Frequently Asked Questions:

Can I make Cheddar Ham Egg Muffins Recipe ahead of time?

Absolutely! These egg muffins are perfect for meal prep. You can assemble and bake them a day or two in advance, store them in the fridge, and reheat quickly in the morning.

What’s the best way to avoid soggy muffins?

To prevent sogginess, don’t overbake and use non-stick spray generously. After baking, let the muffins cool completely on a wire rack before storing to keep them crisp and fresh.

Can I substitute other cheeses in the recipe?

Yes! Sharp cheddar adds great tang, but Swiss, feta, or mozzarella work well too depending on what flavor you want. Just keep the cheese shredded for even melting.

How can I make this recipe vegetarian?

Simple—just leave out the ham and add more veggies like spinach, mushrooms, or tomatoes. The eggs and cheese still offer plenty of protein and flavor to keep it satisfying.

Final Thoughts

Honestly, this Cheddar Ham Egg Muffins Recipe has become a staple in my kitchen for good reason. It’s quick, delicious, and adaptable — a true lifesaver on rushed mornings or when feeding a crowd. Give it a try, play around with your favorite mix-ins, and I’m sure it’ll earn a place in your regular rotation too.