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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
Print
Cheddar Ham Egg 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 Salt
Description
Delicious and protein-packed Breakfast Egg Muffins made with eggs, ham, bell peppers, cheese, and fresh herbs. Perfect for a quick, portable breakfast or snack.
Ingredients
Egg Mixture
- 10 large eggs
- ⅓ cup half and half
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper
Add-ins
- 1 cup (heaping) 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
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the muffins.
- Mix eggs and half and half: Crack the eggs into a large mixing bowl and add half and half. Pierce the yolks with a fork and whisk gently until just combined.
- Combine ingredients: Add diced ham, chopped red bell pepper, shredded cheddar cheese, green onions, chopped parsley, salt, and pepper to the egg mixture. Stir with a fork to mix everything evenly.
- Prepare muffin pan: Spray a 12-cup muffin pan well with non-stick cooking spray to prevent sticking.
- Fill muffin cups: Using a ⅓ cup measuring cup, scoop the mixture from near the bottom of the bowl to ensure mix-ins are evenly distributed, and fill each muffin cup almost to the top.
- Bake: Place muffin pan in the preheated oven and bake until the eggs are just barely set, about 23 minutes.
- Cool and serve: Let the muffins cool in the pan for about 5 minutes before serving. Alternatively, transfer to a wire rack to cool completely for about 30 minutes before storing in the fridge or freezer.
Notes
- You can customize the mix-ins up to a maximum of 3 cups in total.
- Try adding cooked sausage, chorizo, or bacon for different flavors.
- Substitute or add cheeses like feta or Swiss for variety.
- Fresh herbs such as cilantro, basil, dill, or chives work well.
- Experiment with other peppers such as poblano or Hatch chili peppers.
- Add diced tomatoes, sautéed mushrooms, or spinach for extra veggies.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 185 mg
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