Ham and Cheese Egg Muffins – Start your day with a delightful morning treat, by enjoying our Ham and Cheese Egg Muffins. These muffins are a combination of eggs, savory ham and gooey cheddar cheese. They are quick to make and disappear quicker making them a game changer for breakfast.
Imagine a cozy Sunday morning with sunlight streaming into the kitchen and the aroma of these Ham and Cheese Egg Muffins filling the air. It all began when I wanted to surprise my family with a hearty breakfast. After their first bite both my husband and child were instantly hooked. The creamy eggs, ham and melted cheese came together to create a breakfast sensation that quickly became a favorite among my family.
What makes this Ham and Cheese Egg Muffins truly unique?
Savor the simplicity of our Ham and Cheese Egg Muffins for your morning meal—a combination of convenience, versatility and make-ahead magic. Perfect, for mornings these muffins offer a grab-and-go solution without compromising on flavor. You can customize each batch with your ingredients to make it truly unique. The versatility of this recipe allows you to unleash your creativity while its ability to be prepared in advance ensures a stress breakfast routine.
Prepare a batch. Enjoy the convenience of having stress-free mornings for, up to four days or freeze them for a quick and delightful breakfast whenever you have the craving. Take your breakfast to the next level, with these muffins that perfectly combine practicality with pleasing your taste buds.
What You Need To Make This Ham and Cheese Egg Muffins Recipe?
Large Eggs: Meet the rockstars of our breakfast show – large eggs! Crack them open for a hearty start, their golden yolks creating a sunrise of flavor. Opt for farm-fresh ones if you can; it’s like inviting the countryside straight to your kitchen.
Skim Milk: Bring in the silky magic of skim milk to the breakfast party. It’s the unsung hero, adding a touch of creaminess without the guilt. Go ahead, let it swirl and dance with the eggs for a velvety texture that’ll make you sigh with each bite.
Salt, Black Pepper, Garlic Powder: These are the flavor conductors, the maestros of your breakfast orchestra. A pinch of salt, a sprinkle of black pepper, and a dash of garlic powder – they’re the secret ingredients that turn your ordinary morning into a symphony of taste.
Shredded Cheddar Cheese: Ah, the cheesy comrades! Shredded cheddar is the cozy hug your eggs need. Feel free to play matchmaker with other cheese varieties; this is your kitchen romance, and the cheese is your leading actor.
Ham Steak: Say hello to the meaty superstar, the ham steak! Cubed and ready to mingle, it brings a savory punch to each bite. Swap it for bacon if you’re feeling adventurous – the kitchen is your playground, after all.
Green Onions: These slender green wonders add a fresh, crisp note to your muffins. Slice them thin, and let them dance with the eggs and ham. It’s like a mini garden party in every bite.
Steps To Make Ham and Cheese Egg Muffins:
Step 1: Preheat your oven to a temperature of 350 degrees. Show some love to your muffin tin by spraying it with cooking spray (silicone muffin tins work wonders). Set it aside. Let the baking commence.
Want To Save This Recipe?
Step 2: In a bowl whisk together the eggs, smooth skim milk and a hint of spice, for that flavorful kick.
Step 3: Next add in half a cup of cheddar cheese, ham and those beautiful green onions. Give it a stir and voila! You’ve just created breakfast perfection.
Step 4: Pour this mixture into the eagerly waiting muffin tin. For the finishing touch sprinkle the remaining quarter cup of cheese on top.
Step 5: Slide the tin into the oven. Let these marvelous muffins bake until they are perfectly cooked through. This will take around 25 to 30 minutes. Until the eggs are set in the middle and dance away from the edges.
Step 6: Got any leftovers? Store them in the fridge – they’ll stay delightful for, up to four days.
Tip:
Take your Ham and Cheese Egg Muffins to the next level by preparing toppings ahead of time. From sautéed mushrooms to diced bell peppers or even a dash of sauce having a variety of flavor enhancers ready lets you personalize each batch based on your preferences. It’s, like having a breakfast buffet in your muffin tin – the more choices, the brighter your mornings will be!
Frequently Asked Questions:
Can I substitute the ham with bacon?
Sure! You can definitely replace the ham with some crispy bacon, for a tasty twist.
Can I make these without milk?
Of course! If you prefer you can skip the milk to achieve a slightly denser texture, in the muffins. They will still turn out delicious.
Can I freeze them individually?
Absolutely! You have the option to freeze each muffin individually making them a convenient grab-and-go breakfast. Just reheat whenever you’re ready and savor the goodness.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Ham and Cheese Egg Muffins
Ingredients
- 12 large eggs
- 1/2 c skim milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 3/4 c shredded cheddar cheese divided
- 8 oz ham steak cubed
- 2 green onions sliced thin
Instructions
- Preheat your oven to 350°F. Generously grease a muffin tin, with cooking spray, preferably silicon for easy removal.
- In a bowl whisk together 12 eggs, 1/2 cup of skim milk 1/2 teaspoon of salt 1/4 teaspoon of pepper and 1/4 teaspoon of garlic powder.
- Add in 1/2 cup of cheddar cheese, diced ham steak (8 oz), and thinly sliced green onions (2).
- Pour the mixture into the muffin tins. Sprinkle each with the remaining 1/4 cup of cheddar.
- Bake for 25 to 30 minutes. Until the muffins are firm and golden. Let them cool slightly before serving.
- Store any leftovers in the refrigerator for up to four days. Enjoy your Ham and Cheese Egg Muffins!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
