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 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!

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’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.

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 — 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.

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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 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

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 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

Cheddar Ham Egg Muffins - Serving Suggestion

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:

Can I use other types of cheese in the Cheddar Ham Egg Muffins Recipe?

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.

How do I prevent my egg muffins from being rubbery?

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.

Can I make this recipe dairy-free or low-fat?

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.

What’s the best way to reheat Cheddar Ham Egg Muffins?

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.