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 sliced white portion); 2 Tbsp chopped fresh parsley

There’s something truly comforting about waking up to a warm, savory breakfast that feels both hearty and fresh. That’s why I’m excited to share this Cheddar Ham Egg Muffins Recipe—a simple, tasty way to start your day that’s full of flavor and so easy to customize.

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 Cheddar Ham Egg Muffins more times than I can count because they hit all the marks—quick to prepare, wonderfully satisfying, and so flexible for whatever you have in your fridge.

Convenience: They’re perfect for busy mornings or meal prep since you can make a batch ahead and reheat as needed.
Flavor combo: Sharp cheddar and savory ham complement the eggs beautifully without overpowering them.
Customizable: You can toss in your favorite veggies, cheeses, or herbs to keep it fresh and exciting.
Portion control: Individually baked in muffin tins, they’re just the right size for a wholesome meal or snack.

Ingredients & Why They Work

Every ingredient in this Cheddar Ham Egg Muffins Recipe plays an essential role in building flavor and texture, making sure each muffin is moist, cheesy, and packed with a bit of freshness.

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 heart of the muffins, they provide structure and a rich, creamy base.
Half and half: Adds extra creaminess without weighing down the eggs.
Cooked ham: Offers a hearty, savory punch and a satisfying bite.
Red bell pepper: Brings a sweet, crunchy contrast that brightens the dish.
Sharp cheddar cheese: Melts wonderfully for gooey, flavorful pockets in each muffin.
Green onions: Add mild oniony freshness and a pop of color.
Fresh parsley: Infuses gentle herbaceous notes and lifted brightness.
Salt and pepper: Basic but crucial for seasoning and bringing 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 experimenting with this Cheddar Ham Egg Muffins Recipe because it’s so forgiving. Feel free to swap out the ham for bacon or sausage, or add some fresh herbs you love. The base is flexible enough for your favorite flavors.

Variation: I once tried adding sautéed spinach and mushrooms, and it was a winner — it added a lovely earthiness without compromising the fluffy texture.

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: Get Your Eggs Ready

Start by cracking 10 large eggs into a big mixing bowl. I like using a fork for this part—it helps pierce the yolks gently before whisking the eggs until combined with the half and half. This step ensures the muffins come out light and creamy, not rubbery.

Step 2: Mix in the Good Stuff

Next, fold in the diced cooked ham, finely chopped red bell peppers, shredded sharp cheddar cheese, green onions, chopped fresh parsley, salt, and pepper. I always scoop the mix from the bottom of the bowl so every cup you fill gets a little bit of everything—no dry bits.

Step 3: Fill Your Muffin Tin

Spray your 12-cup muffin pan generously with non-stick spray—this prevents sticking and makes cleanup easier. Then, fill each cup about ¾ full with about ⅓ cup of the mixture. Don’t be shy; filling it close to the top helps you get fluffy, tall muffins.

Step 4: Bake and Cool

Bake in a preheated 375°F oven for 19 to 23 minutes. Keep an eye on them starting at 19 minutes—you're aiming for the eggs to be just set, not rubbery or dry. Once done, let them sit for about 5 minutes in the pan to firm up, then remove or let cool fully on a wire rack if you’re storing them.

Top Tip

After making these muffins several times, I’ve learned a few tricks to get them just right every time. These little tips helped me avoid the common pitfalls and get deliciously fluffy results.

Don’t overbeat the eggs: Just whisk until combined—overmixing can make the muffins tough.
Use non-stick spray generously: It makes a huge difference in getting the muffins out cleanly, especially since they’re cheesy.
Fill muffin cups fully: Filling close to the top gives fluffy, well-shaped muffins instead of flat ones.
Watch the baking time closely: Checking at 19 minutes helps prevent overcooking, which can make them dry.

How to Serve Cheddar Ham Egg Muffins Recipe

cheddar ham egg muffins - Serving Suggestion

Garnishes

I like to sprinkle mine with a little additional chopped parsley or green onion right before serving for a fresh burst of color and flavor. If you’re feeling fancy, a dollop of sour cream or a bit of hot sauce adds an extra kick.

Side Dishes

These muffins pair wonderfully with simple fruit salad or crispy breakfast potatoes. I often throw together a quick arugula salad with olive oil and lemon for a light contrast. And of course, a hot cup of coffee or tea rounds out the meal perfectly.

Creative Ways to Present

For brunch gatherings, I like arranging the muffins on a platter with bowls of avocado slices, cherry tomatoes, and fresh herbs nearby so everyone can customize their plate. Wrapping a cooled muffin in parchment paper and tying with twine makes a charming grab-and-go gift too.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store the muffins in an airtight container in the fridge. They usually last up to 4 days, making them great for quick breakfasts or snacks all week long.

Freezing

These muffins freeze beautifully. I wrap each muffin individually in plastic wrap and pop them into a freezer-safe bag. When you need a quick breakfast, just thaw overnight in the fridge or reheat from frozen.

Reheating

To reheat, I pop a muffin in the microwave for about 30-45 seconds. For better texture, warming in a toaster oven or regular oven at 350°F for 10 minutes helps maintain the fluffy edges and melty cheese.

Frequently Asked Questions:

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

Absolutely! Cheddar is classic, but Swiss, feta, or mozzarella all work well and change the flavor profile to your liking.

How long do these egg muffins keep in the fridge?

They typically stay fresh for up to 4 days in an airtight container—perfect for prepping ahead for busy mornings.

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

Yes! You can substitute the half and half with unsweetened almond or coconut milk and use dairy-free cheese options. The recipe is naturally low-carb, making it suitable for keto or paleo diets if you choose the right ingredients.

What are some good mix-in ideas beyond ham and bell peppers?

You can add cooked sausage, bacon, sautéed mushrooms, spinach, different peppers like poblano, or fresh herbs like basil or chives—just keep the total mix-ins around 3 cups for best results.

Final Thoughts

This Cheddar Ham Egg Muffins Recipe has become a go-to in my kitchen for busy mornings or casual brunches with friends. It’s so rewarding to pull a tray of warm, cheesy goodness out of the oven and know breakfast is ready in minutes anytime you want. I can’t wait for you to try it and make it your own—it’s like a little morning hug in muffin form!