There’s something so satisfying about waking up to these little pockets of savory delight. The **Cheddar Ham Breakfast Egg Muffins Recipe** is exactly that—a handheld, flavorful breakfast packed with cheese, ham, and a touch of fresh veggies that make mornings feel just a bit more special.
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Why You'll Love This Recipe
Honestly, these egg muffins quickly became a weekend staple in my kitchen. Not only are they insanely convenient, but they’re also endlessly customizable, so you can tweak them exactly how you like. I love how they’re both hearty and light enough to fuel busy mornings.
- Grab-and-Go Convenience: Perfect for those rushed mornings when you just want something you can eat on the run.
- Protein-Packed Goodness: With eggs, ham, and sharp cheddar, these muffins keep you full and focused till lunchtime.
- Customizable Flavors: Swap out fillings to suit whatever’s in your fridge or your mood.
- Easy To Prep In Advance: Make a batch ahead and enjoy breakfast for days without extra effort.
Ingredients & Why They Work
The lineup here is pretty simple — good quality eggs, a creamy splash of half and half, savory diced ham, and sharp cheddar with veggies adding freshness and texture. These ingredients play so well together: creamy, cheesy, meaty, and just enough brightness from the peppers and herbs.
- Large eggs: The star ingredient, providing protein and structure for the muffins.
- Half and half: Adds just enough creaminess to keep the eggs tender and silky, not rubbery.
- Cooked ham (small dice): Packs in that salty, smoky flavor that pairs perfectly with cheddar.
- Red bell pepper (finely chopped): Offers a slight sweetness and crunch, brightening up the muffins.
- Sharp cheddar cheese: Melts beautifully and gives a bold, tangy flavor.
- Green onions: The white parts bring a mild onion bite that isn’t overpowering.
- Fresh parsley: Adds a fresh herbal note that lightens the richness.
- Salt and black pepper: Seasoning perfectly rounds out the flavors.
Make It Your Way
I love switching up the mix-ins depending on what I have handy or what flavors I’m craving—feel free to experiment, you really can’t go wrong! It’s your breakfast, after all, so make it exactly how you love it.
- Variation: One of my favorite tweaks is swapping ham for cooked chorizo—it adds a spicy kick that wakes up the palate nicely.
- Vegetarian Option: Skip the ham and add sautéed mushrooms, spinach, or tomatoes for a veggie-packed twist.
- Cheese Swap: Try Swiss or feta instead of cheddar to change up the flavor profile.
- Herb Changes: Experiment with dill or basil if you want unexpected but fresh herbal notes.
Step-by-Step: How I Make Cheddar Ham Breakfast Egg Muffins Recipe
Step 1: Whisk up your base
Start by cracking all 10 eggs into a large bowl. Add ⅓ cup half and half, then pierce those yolks with a fork before whisking gently until everything is just combined. You want the eggs mixed but not frothy to keep the muffins tender and fluffy, not tough.
Step 2: Stir in all your delicious mix-ins
Now fold in the diced ham, red bell pepper, sharp cheddar, green onions, fresh parsley, salt, and pepper. Use your fork to gently incorporate everything so there are even little flavor pockets in every bite. Pro tip: scoop from the bottom of the bowl with your measuring cup so you get some of the veggies and meat with the eggs.
Step 3: Prep your muffin pan and bake
Spray a 12-cup muffin tin liberally with non-stick spray—this prevents sticking and helps the muffins come out clean. Pour about ⅓ cup of the egg mixture into each cup, filling nearly to the top. Pop it into the oven preheated to 375°F and bake for 19 to 23 minutes, or until the eggs are just set but not overcooked.
Step 4: Let them cool and enjoy
After baking, let the muffins cool in the pan for around 5 minutes—that helps them firm up so they don’t fall apart. You can serve warm right away or transfer them to a wire rack to cool completely before storing. They taste great either way!
Top Tip
Having made these muffins countless times, a few key tricks really help get them just right. Whether you’re a first-timer or a seasoned muffin-master, these tips will set you up for success.
- Don’t Overbeat the Eggs: Mixing just enough to combine keeps the muffins tender—not rubbery or dry.
- Spray the Pan Generously: I’ve learned the hard way that even a little sticking can ruin the perfect muffin shape.
- Fill Cups Near to the Top: This ensures nicely shaped muffins with a lovely golden top.
- Check at 19 Minutes: Ovens vary, so start checking a few minutes early—you want just set, still moist inside.
How to Serve Cheddar Ham Breakfast Egg Muffins Recipe
Garnishes
I usually sprinkle a bit of extra freshly chopped parsley or chives on top to add a pop of color and a mild herbal lift. Sometimes I add a dollop of sour cream or a dash of hot sauce if I’m feeling bold—it’s a small touch that really amps up the flavor.
Side Dishes
These egg muffins pair wonderfully with fresh fruit, a slice of crusty toast, or even some crispy breakfast potatoes. If you want something light, a simple spinach or mixed green salad with lemon vinaigrette works beautifully to balance the richness.
Creative Ways to Present
For brunch parties, I like arranging these breakfast egg muffins on a rustic wooden platter surrounded by mini bowls of avocado slices, salsa, and fresh herbs. They’re also great as part of a breakfast board with bagels, smoked salmon, and cream cheese for a festive feel.
Make Ahead and Storage
Storing Leftovers
I store leftover muffins in an airtight container in the fridge for up to 4 days. Before sealing, I let them cool completely to prevent condensation, which can make them soggy. Reheating is a breeze and they still taste great the next day.
Freezing
Freezing these muffins is a lifesaver for busy weeks. I freeze them on a parchment-lined tray first, then transfer to a zip-top bag—this keeps them from sticking together. Frozen, they last about 2 months and thaw quickly overnight in the fridge.
Reheating
To reheat, I pop individual muffins in the microwave for about 30-45 seconds or warm them in a 350°F oven for 10 minutes to get a bit of a crispy edge. Both methods work well—just don’t overheat or they’ll dry out.
Frequently Asked Questions:
While the classic recipe relies on eggs and cheese, you can swap eggs for a tofu scramble and use dairy-free cheese alternatives for a vegan twist, but the texture will differ from traditional muffins.
The key is not to overwhisk your eggs and to bake until they are just set. Overcooking or whisking too vigorously incorporates too much air, resulting in a rubbery texture. Watching the baking time carefully is essential.
Absolutely! Sauteed spinach, diced tomatoes, mushrooms, poblano or Hatch peppers all work really well and add variety. Just be sure to chop them finely and keep total mix-ins to about 3 cups for the right texture.
Freeze them individually on a baking sheet lined with parchment paper before transferring to a freezer-safe bag. Reheat from frozen in the microwave for about a minute or in a 350°F oven for 10-12 minutes for best results.
Final Thoughts
This Cheddar Ham Breakfast Egg Muffins Recipe has been a game changer for busy mornings in my home. It’s one of those recipes I turn to again and again because it’s reliably delicious, easy, and adaptable. Give it a go—you’ll have your own favorite variations before you know it!
Print
Cheddar Ham Breakfast 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 savory breakfast egg muffins packed with ham, bell pepper, cheddar cheese, and fresh herbs. Perfect for a quick morning meal or make-ahead breakfast, these muffins are baked to a light and fluffy texture.
Ingredients
Egg Mixture
- 10 large eggs
- ⅓ cup half and half
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper
Fillings
- 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 slice 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 egg muffins evenly.
- Mix Eggs and Half and Half: Crack the 10 large eggs into a large mixing bowl. Add ⅓ cup half and half. Use a fork to pierce the yolks and whisk until the mixture is just combined, avoiding overbeating.
- Add Fillings: Stir in the diced cooked ham, finely chopped red bell pepper, shredded sharp cheddar cheese, chopped green onions, fresh parsley, salt, and black pepper until all ingredients are well incorporated.
- 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, scoop the egg mixture from near the bottom of the bowl to ensure some of the solid ingredients are included. Fill each muffin cup nearly to the top.
- Bake: Place the muffin pan in the preheated oven and bake for 23 minutes or until the eggs are just set but still moist.
- Cool and Serve: Let the egg muffins cool in the pan for about 5 minutes before serving. Alternatively, cool them on a wire rack for 30 minutes if you plan to store in the fridge or freezer.
Notes
- You can customize the mix-ins up to 3 cups total, including cooked sausage or chorizo, cooked bacon, feta or Swiss cheese, or fresh herbs like cilantro, basil, dill, or chives.
- Other vegetables such as diced tomatoes, sautéed mushrooms, spinach, poblano, or Hatch peppers make excellent substitutions or additions.
- Ensure eggs are not overmixed to retain a tender texture in the muffins.
- For an easier cleanup, use silicone muffin cups or line the pan with muffin liners.
- Store leftover muffins in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 185 mg
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