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.
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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.
- 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.
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
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
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:
Absolutely! Cheddar is classic, but Swiss, feta, or mozzarella all work well and change the flavor profile to your liking.
They typically stay fresh for up to 4 days in an airtight container—perfect for prepping ahead for busy mornings.
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.
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!
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 easy Breakfast Egg Muffins packed with ham, vegetables, and cheese. Perfect for a quick, protein-rich morning meal or to prepare ahead and enjoy throughout the week.
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 sliced white portion)
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the right temperature for baking the muffins.
- Prepare Egg Mixture: Crack the eggs into a large mixing bowl and add the half and half. Pierce the yolks with a fork and whisk just until combined, being careful not to over-beat.
- Add Mix-ins: Stir in the diced ham, chopped red bell pepper, shredded cheddar cheese, green onions, parsley, salt, and black pepper until all ingredients are evenly distributed.
- Prepare Muffin Pan: Spray a 12-cup muffin pan generously with non-stick cooking spray to prevent sticking.
- Fill Muffin Cups: Using a ⅓ cup measuring cup, fill each muffin cup nearly to the top with the egg mixture, scooping near the bottom of the bowl to include some mix-ins in each cup.
- Bake: Place the muffin pan in the preheated oven and bake for 23 minutes or until the egg muffins are just barely set and cooked through.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes. Serve warm, or transfer to a wire rack and cool about 30 minutes before storing in the fridge or freezer for later use.
Notes
- You can vary the mix-ins up to a maximum of 3 cups total for different flavors and textures.
- Try adding cooked sausage, chorizo, or bacon for a different protein option.
- Substitute sharp cheddar with feta or Swiss cheese for unique flavor profiles.
- Fresh herbs like cilantro, basil, dill, or chives can add bright notes.
- Experiment with other peppers such as poblano or Hatch for mild heat and depth.
- Include diced tomatoes or sautéed mushrooms and spinach for extra vegetables.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 11 g
- Cholesterol: 210 mg
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