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These easy Ham & Cheese Breakfast Egg Muffins make the perfect make ahead breakfast to have in the fridge or freezer to grab on the go. They are packed with the classic combination of fluffy eggs, cooked ham, onions and cheddar cheese. They are also very customizable and can be made with any type of meats or vegetables. I hope you enjoy!
Make These Ham & Cheese Breakfast Egg Muffins
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
- To make these ham & cheese breakfast egg muffins you start by preheating the oven to 190C / 375F.
- Position your oven rack in the center of the oven and grease 2x standard 12 cup muffin pans.
- Lightly beat the eggs in a large bowl and then add in all of the remaining ingredients until combined.
- Pour or scoop the mixture into the muffin cups filling them about 3/4.
- Bake for 14-15 minutes or until set and the top is lightly golden brown.
- Run a knife along the sides of the muffins to remove from the pan.
Highly Customizable Egg Muffins
Egg muffins make the perfect breakfast, snack or anytime meal. They are quick, healthy, easy and nutritious. You can add any type of meats, herbs, vegetables and cheeses you want. All you need is 10 eggs, grated cheese and any add ins of choice.
How To Store Egg Muffins?
Refrigerator:
Store any egg muffins leftovers in an airtight container or a Ziploc bag in the refrigerator for up to 3-4 days.
Freezer:
Wrap individually in plastic wrap and freeze in an airtight container or Ziploc bag for up to 2-3 months.
How To Reheat Egg Muffins?
From Refrigerator:
Reheat in the microwave for 20-30 seconds until heated through.
From Freezer:
Unwrap from plastic wrap and heat in the microwave for 80-90 seconds until heated through.
Notes & Substitutions
Cooked Ham:
Instead cooked ham you can use any other type of meats you want such as: cooked sausage, fried bacon or cooked chicken. See my chicken fajitas breakfast egg muffins recipe here.
You can also add any of your favorite vegetables or fresh herbs to these egg muffins!
Grated Cheddar:
You can use any other grated cheese you want. Try using grated Parmesan!
Other Recipes You Might Like
Chicken Fajitas Breakfast Egg Muffins
Bacon & Mushroom Breakfast Egg Muffins
Creamy Ham and Mushroom Tortellini
Skillet Ham and Mushroom Bread Casserole
Ham and Asparagus Bread Casserole
I hope you enjoy these ham & cheese breakfast egg muffins as much as I do. And if you make them be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
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PrintHam & Cheese Breakfast Egg Muffins
These easy Ham & Cheese Breakfast Egg Muffins make the perfect make ahead breakfast to have in the fridge or freezer to grab on the go. They are packed with the classic combination of fluffy eggs, cooked ham, onions and cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 1x
Ingredients
10 large eggs, beaten
1/2 onion, finely chopped
1 teaspoon garlic powder
½ teaspoon fine salt
¼ teaspoon pepper
140 gr / 5 oz cooked ham, diced
100 gr / 3.5 oz grated cheddar
Instructions
Preheat oven to 190C / 375F.
Position your oven rack in the center of the oven and grease 2x standard 12 cup muffin pans. This recipe yields 18 muffins.
Lightly beat the eggs in a large bowl and then add in all of the remaining ingredients until combined.
Pour or scoop the mixture into the muffin cups filling them about 3/4.
Bake for 14-15 minutes or until set and the top is lightly golden brown. It should also spring back when you touch it.
Run a knife along the sides of the muffins to remove from the pan.
