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Ham and Cheese Egg Muffins

These Ham and Cheese Egg Muffins are a quick, delicious, and portable breakfast option perfect for busy mornings or relaxed brunches. Easy to make and full of flavor, they're a family favorite!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 6 large large eggs
  • 1 cup diced ham
  • 1 cup shredded cheese (cheddar, Swiss, or your choice) Use your preferred cheese
  • 1/2 cup milk
  • 1 cup diced bell peppers (optional) Feel free to substitute with other veggies
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • as needed Cooking spray or oil for greasing muffin tin Ensure muffin tin is well greased

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin with cooking spray.
  2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
  3. Stir in the diced ham, shredded cheese, and bell peppers (if using).
  4. Pour the mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until the muffins are set and golden on top.
  2. Let cool for a few minutes before removing them from the muffin tin.

Notes

These muffins can last up to 4 days in the fridge if stored in an airtight container. For longer storage, freeze them for up to 2 months.