Ham and Cheese Egg Muffins

Made with eggs, cheddar cheese, ham steak, green onions, and milk, these Ham and Cheese Egg Muffins are the ultimate easy breakfast prep.

this Recipe

Let me tell you something I didn’t know until I became a mom: Mornings are liars. They promise a fresh start but usually deliver chaos in the form of missing shoes, lukewarm coffee, and a dog that decides to throw up just as you’re walking out the door.

It was a morning like that—one of those can’t-catch-a-break kind of Mondays—when I accidentally made these Ham and Cheese Egg Muffins.

I had leftover ham from a family dinner the night before (you know, one of those impromptu “let’s use up the random stuff in the fridge” kind of meals), a dozen eggs I’d forgotten about, and zero desire to clean more than one bowl. Somewhere between “ugh” and “whatever,” these muffins were born.

And here’s the funny part: they were actually really good. Like, “everyone-ate-silently-and-asked-for-more” kind of good. Which, in my house, is basically a miracle.

Now? These muffins are our backup plan, our Sunday prep hero, our “breakfast at 3 PM” savior. They’ve been to soccer practices, lazy brunches, and yes, they’ve even made appearances at dinner.

So, yeah, I trust these muffins. I trust them more than I trust most weather apps.

Why You’ll Love This Ham and Cheese Egg Muffins Recipe?

Look, I’m not promising a muffin will change your life. But I am saying these Ham and Cheese Egg Muffins will make your mornings easier, your breakfasts more delicious, and your fridge slightly more impressive.

• They’re meal prep gold. Bake once, eat all week. No panicked cereal-dumping required.

• They freeze beautifully. Seriously, they come back to life in the microwave like little breakfast phoenixes.

• Flexible as heck. Toss in whatever leftovers you’ve got: veggies, sausage, random cheese cubes from a sad charcuterie board.

• They taste like real food. Not diet food. Not microwave food. Just solid, satisfying breakfast food.

• They make you feel like you’ve got it together. Even if your socks don’t match.

Ingredient Notes:

I’m not a fancy chef. I like ingredients that don’t require a translator or a third grocery trip. Here’s the scoop:

• Eggs (12): I mean… the MVP, right?

• Skim milk (½ cup): I use skim to keep it light-ish, but whole milk or almond milk works too.

• Salt, pepper, garlic powder: Seasonings that say, “Yeah, I thought about this.”

• Cheddar cheese (¾ cup total): I use sharp cheddar because flavor is free, baby.

• Ham steak (8 oz, diced): Adds meaty, salty bite. Leftover holiday ham? Even better.

• Green onions (2): Optional, but don’t skip if you like a little zing.

How To Make Ham and Cheese Egg Muffins?

Step 1: Get your oven hot
350°F, baby. While it heats, spray your muffin tin like you mean it. Especially if it’s metal. If you’ve got silicone, I envy your life choices.

Step 2: Whisk like you’ve done this before
In one bowl (yes, just one), whisk your eggs, milk, salt, pepper, and garlic powder. It’s okay if it’s not totally smooth—life isn’t either.

Step 3: Dump in the good stuff
Add your chopped ham, ½ cup of cheese, and green onions. Stir like you’re making a memory.

Step 4: Pour and sprinkle
Pour the egg mixture evenly into the muffin cups. Then top each one with a pinch of the remaining cheese. It’s that little extra that makes people think you tried harder than you did.

Step 5: Bake and relax
Bake for 25–30 minutes until puffed, golden, and slightly jiggly in the middle. They’ll settle down once they cool, just like we all do eventually.

Step 6: Try not to eat three in a row
Let them cool for a few minutes before popping out. Then go ahead—bite into one while it’s still warm. Pure comfort.

Storage Options:

• Fridge: Store in an airtight container for up to 4 days. They actually get tastier on day two.

• Freezer: Wrap ‘em up and stash in a freezer bag. Reheat in the microwave for about 60 seconds and boom—instant breakfast.

• On the counter? Nah, don’t do that. Eggs deserve better.

Variations and Substitutions:

• No ham? Bacon, sausage, even leftover rotisserie chicken will work.

• Veg it up: Spinach, bell peppers, mushrooms—clean out that crisper drawer.

• Different cheese? Feta, Swiss, pepper jack… go rogue.

• Spice it up: Add red pepper flakes or hot sauce to the egg mix if you like a little kick.

• Low-carb? You’re already winning. These muffins are basically keto magic.

What to Serve with Ham and Cheese Egg Muffins?

Here’s what I like to serve on the side (when I’m feeling extra):

• Sliced avocado with a sprinkle of chili flakes

• Berries or apple slices for that sweet-savory combo

• Greek yogurt + honey + granola (aka, my version of balance)

• Toast, if carbs are your love language

• Or… just another muffin. Who’s judging?

Frequently Asked Questions:

Can I make these the night before?
Yes! In fact, you should. They’re better the next day, and you’ll feel like a breakfast wizard.

Can I use egg whites only?
Sure. But the flavor and texture will be lighter. Not worse, just… different.

Can I microwave these cold?
Yep. 30 seconds in the microwave, and you’re back in business.

I’m not saying Ham and Cheese Egg Muffins will fix your life. But I am saying they’ve fixed a few mornings for me. They’re easy, forgiving, and surprisingly satisfying for something you can eat standing up next to a laundry basket.

So go make a batch. Or two. Freeze some. Share a few (or don’t). And the next time your morning feels like a disaster zone? Just know breakfast has your back.

Try them, love them, and tell me—what did you throw in yours?

Let’s keep the muffin talk going.

Keep the Flavor Coming – Try These:

Crock Pot Great Northern Beans

Sweet & Savory Raspberry Cream Cheese Coffee Cake

The Best Pecan Pie Recipe

Ham and Cheese Egg Muffins

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Indulge, in a breakfast experience with our Ham and Cheese Egg Muffins—a delight that transforms the ordinary into a symphony of flavors to kickstart your day. Imagine this; eggs harmonizing with the dance of skim milk seasoned with just a touch of salt, a sprinkle of black pepper and a hint of garlic powder. Then attention turns to a trio of cheddar cheese ham steak and the vibrant freshness of sliced onions. Baked to perfection in a silicone muffin tray these muffins are not just an option for breakfast; they serve as a canvas for your morning dreams. From the simplicity of preparation to the moment they emerge brown each bite is an ode to comfort and imagination. Bid farewell, to breakfast routines. Embrace the delightful experience offered by Ham and Cheese Egg Muffins – where every morning unfolds into a flavorful adventure.

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12 Servings

Ingredients

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• 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

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Instructions

 

1. Preheat your oven to 350°F. Generously grease a muffin tin, with cooking spray, preferably silicon for easy removal.
2. 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.
3. Add in 1/2 cup of cheddar cheese, diced ham steak (8 oz), and thinly sliced green onions (2).
4. Pour the mixture into the muffin tins. Sprinkle each with the remaining 1/4 cup of cheddar.
5. Bake for 25 to 30 minutes. Until the muffins are firm and golden. Let them cool slightly before serving.
6. Store any leftovers in the refrigerator for up to four days. Enjoy your Ham and Cheese Egg Muffins!

Notes

Indulge, in the scrumptiousness of our Ham and Cheese Egg Muffins, with a gluten-free variation! Instead of using standard cooking spray switch to a gluten-free alternative to make sure this recipe fits perfectly with your dietary choices. The delight of a breakfast has no limits. With this gluten-free version everyone can enjoy it together at the breakfast table.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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