There’s something comforting and downright satisfying about these little bites of goodness. The Cheddar Ham Egg Muffins Recipe combines fluffy eggs, sharp cheddar, and savory ham in a way that’s just perfect for busy mornings or a tasty snack. I promise, once you try them, you’ll be hooked!
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Why You'll Love This Recipe
I’ve made these muffins countless times, and honestly, they never disappoint. They’re packed with flavor yet easy enough to throw together on a weekend or meal prep for the week. Trust me, this Cheddar Ham Egg Muffins Recipe is a game changer for breakfast!
- Quick and Easy: You can whip these up in under 40 minutes, perfect for mornings when time’s tight.
- Make-Ahead Friendly: Bake a batch and refrigerate or freeze for grab-and-go meals later.
- Customizable: Love veggies or different cheeses? You can easily swap out ingredients to match your taste.
- Portion Control: Individually baked in muffin tins, so you get just the right amount every time.
Ingredients & Why They Work
The magic of this Cheddar Ham Egg Muffins Recipe comes from simple, well-chosen ingredients that blend beautifully. Each adds its own texture and flavor, and I’ve learned some tricks that make a big difference in your final muffins.
- Eggs: The star of the show — make sure to use fresh large eggs for the fluffiest muffins.
- Half and Half: This adds creaminess and richness without overpowering the eggs.
- Diced Cooked Ham: Adds a savory depth. Leftover ham works great here and saves waste.
- Red Bell Pepper: Finely chopped for sweetness and a pop of color — I love using fresh ones for crunch.
- Sharp Cheddar Cheese: Provides a bold, melty tang that complements the ham perfectly.
- Green Onions: Slice thinly for a mild onion flavor without overwhelming the eggs.
- Fresh Parsley: Brightens everything up with a little herbal lift.
- Salt & Black Pepper: Essential seasoning to bring all those flavors together.
Make It Your Way
I like to switch up the mix-ins depending on what’s in my fridge. The base of eggs and cheese is always comforting, but feel free to get creative — that’s part of the fun!
- Variation: One of my favorite twists is swapping ham for cooked sausage, which adds a nice spice and heartiness. Plus, I’ve played around with adding baby spinach or mushrooms to sneak in some greens without taking away from the classic feel.
Step-by-Step: How I Make Cheddar Ham Egg Muffins Recipe
Step 1: Whisk the Eggs and Cream
Start by cracking the eggs into a big mixing bowl. I like to use a fork to pierce the yolks first—that little trick helps you whisk more evenly and quickly. Add the half and half, then whisk just until combined. Don’t overbeat; you want that tender, fluffy texture to come through.
Step 2: Fold in the Flavorful Mix-Ins
Next, stir in the diced ham, red bell pepper, shredded cheddar, green onions, parsley, salt, and pepper. For even flavor in every bite, scoop from the bottom of the bowl with your measuring cup to pull in some of those tasty mix-ins along with the eggs.
Step 3: Fill Your Muffin Tin and Bake
Spray a 12-cup muffin tin generously with non-stick spray so nothing sticks later (trust me on this!). Fill each cup about ⅓ full with the egg mixture, right to the top but not overflowing. Bake at 375°F for about 19 to 23 minutes. Keep an eye on them near the end — you want them set but still moist. A toothpick should come out clean.
Step 4: Let Cool Before Enjoying
Once your muffins are done, let them cool in the pan for about 5 minutes. They’ll firm up just enough to pop out easily. For storing, cool them completely on a wire rack before refrigerating or freezing.
Top Tip
Over the years, I’ve learned a few little hacks that really make this recipe shine. These tips can save you time, avoid frustration, and ensure your muffins come out perfectly every time.
- Don’t Overmix the Eggs: Mix until just combined to avoid tough muffins.
- Fill the Muffin Cups to the Top: This keeps the muffins nice and tall instead of flat.
- Use Fresh Ingredients: Fresh veggies and good quality cheese really brighten the flavor.
- Check Early for Doneness: Ovens vary, so start checking around 19 minutes to prevent overbaking.
How to Serve Cheddar Ham Egg Muffins Recipe
Garnishes
I love sprinkling a little extra chopped parsley or a dash of hot sauce on top—it adds just the right touch of freshness or heat. Sometimes a bit of sliced avocado on the side makes the breakfast feel a bit more indulgent.
Side Dishes
Serve these muffins alongside crispy hash browns or a fresh fruit salad to balance the protein and create a full, satisfying meal. They also pair beautifully with whole-grain toast slathered with butter or jam.
Creative Ways to Present
For brunch parties, I arrange the muffins on a wooden platter with mini bowls of salsa, assorted cheeses, and fresh herbs so guests can customize their bites. You can even stick a little cocktail umbrella or toothpick with a flag for a fun touch!
Make Ahead and Storage
Storing Leftovers
I store leftover muffins in an airtight container in the fridge. They stay fresh for up to 4 days, which makes breakfast for the next few mornings a breeze.
Freezing
Freezing is a lifesaver! I freeze these muffins individually on a baking sheet, then transfer them to a freezer bag. That way, I can pull out exactly how many I need without thawing the whole batch.
Reheating
To reheat, I pop them in the microwave for about 40-50 seconds or bake in a 350°F oven for 10 minutes if I want to crisp up the edges. They regain their fluffy texture beautifully either way.
Frequently Asked Questions:
Absolutely! While sharp cheddar is classic, I’ve had great success with Swiss, feta, or even pepper jack for a little kick. Just be mindful of how strong the cheese is so it doesn’t overpower the eggs.
The key is not to overmix the eggs and not to bake them too long. Whisk the eggs gently until combined and bake until just set, about 19-23 minutes depending on your oven. Start checking early and pull them out as soon as they’re firm but still moist.
You can swap the half and half for your favorite dairy-free milk like almond or oat milk, but keep in mind it might affect the richness and texture slightly. For low-fat, use a reduced-fat cheese and maybe just a splash of milk instead of half and half.
I recommend reheating in the microwave for about 40 seconds for a quick option, or baking in a 350°F oven for 10 minutes to get that freshly baked texture back. Avoid overheating, which can dry them out.
Final Thoughts
Honestly, this Cheddar Ham Egg Muffins Recipe feels like a little hug in food form — comforting, hearty, and packed with flavor. I love how flexible it is and how perfectly it fits my busy mornings. I think once you try it, you’ll want to make it part of your regular breakfast 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 Lactose
Description
Delicious and customizable Breakfast Egg Muffins packed with ham, cheddar cheese, and fresh vegetables, perfect for a quick morning meal or meal prep.
Ingredients
Egg Mixture
- 10 large eggs
- ⅓ cup half and half
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper
Mix-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 egg muffins.
- Mix Eggs and Dairy: Crack the eggs into a large mixing bowl and add the half and half. Use a fork to pierce the yolks, then whisk until the mixture is just combined.
- Add Mix-Ins: Stir in the diced cooked ham, chopped red bell pepper, shredded cheddar cheese, chopped green onions, fresh parsley, salt, and black pepper with the fork until evenly distributed.
- 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 and fill each muffin cup nearly to the top, making sure to include some of the mix-ins in each scoop.
- Bake: Place the muffin pan in the preheated oven and bake for about 23 minutes, or until the eggs are just barely set.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before serving, or transfer to a wire rack and cool for about 30 minutes before storing in the fridge or freezer.
Notes
- You can customize the mix-ins by adding up to 3 cups of ingredients such as cooked sausage, chorizo, cooked bacon, feta or Swiss cheese, cilantro, basil, dill, chives, various peppers like poblano or Hatch, diced tomatoes, sautéed mushrooms, or spinach.
- Non-stick spray is essential for easy removal of the muffins from the pan.
- These muffins store well in the fridge for up to 5 days or can be frozen for longer storage.
- Reheat muffins in the microwave for a quick breakfast option.
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 210 mg
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