Ham & Cheese Egg Muffins are a tasty and easy way to start your day with a great breakfast! Full of diced ham, broccoli, and cheese, these egg cups are easy to make and super satisfying!
While I love a good comfort food breakfast like my Belgian Waffles or my Tater Tot Breakfast Casserole, I need something a bit lighter but just as delicious during the weekdays. We like making a batch of these egg muffins on Sunday afternoon or evening, and then we can easily reheat them up for a quick breakfast or even lunch. I could eat eggs every single day, but, sometimes I don’t want or have time to stop what I’m doing during the day to make a pan of eggs, that’s where these come in because they taste just as good reheated!
How to Make Egg Muffins:
Egg muffins can come together super fast. All you need to start with is preheating your oven, and greasing a standard 12 cup muffin pan. I use store-bought pre diced ham for this recipe. But, if you have leftover ham that works just as well. Feel free to change it up and use diced cooked bacon or sausage as well, or leave the meat out for a vegetarian option! Once you have your ham, dice up your broccoli, and go ahead and shred your cheese, that way the cups are ready to fill as soon as you mix up your eggs.
- Use a large bowl and whisk together the eggs, milk, seasonings, and hot sauce until no streaks of egg white remain.
- Next, use a ladle and fill each muffin cup about 2/3 full of the egg mixture.
- Fill each muffin cup evenly with your diced ham, chopped broccoli, and shredded cheese. Then, bake and serve!
I like to bake these for exactly 20 minutes. I find that the centers are set to my liking at this point, but the eggs still reheat nicely without becoming over done. Simply use a toothpick to test the center for doneness. Let them sit for about 3-5 minutes before removing from the pan.
How to Store and Reheat Egg Muffins:
To store these egg muffins for later, allow them to cool all the way and then place in an airtight zip-top bag or a sealable container. I find that these refrigerate well for up to 4 days at the most. These are also freezer friendly! You can store them in the freezer after they have cooled for up to one month for best results. When you want to reheat them, simply microwave for 10-20 seconds until heated through.
Enjoy!
~Nichole
Ham & Cheese Egg Muffins
Ingredients
- 10 Large Eggs
- 1/3 Cup Milk
- Salt & Pepper to taste
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1 Teaspoon Hot Sauce, Optional
- 1 Cup Chopped Broccoli
- 1 Cup Shredded Cheddar
- 1 Cup Diced Ham
Instructions
- Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non-stick cooking spray, set aside.
- In a large bowl whisk together the eggs, milk, salt, pepper, garlic powder, onion powder, and hot sauce.
- Divide the egg mixture evenly into the muffin cups.
- Top each cup evenly with the chopped broccoli, cheddar, and ham.
- Bake for 20-25 minutes until set.
Notes
Well I strayed a little from the recipe I used some feta cheese a half cup and a half cup of cheddar cheese I use green onions and green pepper instead of broccoli and I didn’t read the recipe fully so I mixed everything together and then poured it in and I didn’t have any sticking problem!
Fantastic and easy recipe! I read previous comments about them sticking, so I divided the batch in half: one half I made mini-muffins for my kids, not using liners but spraying the pan generously with coconut cooking spray. These did not stick at all. The other half I poured into cupcake liners that I sprayed with the same oil, and these did stick a little.
They also puff up quite a bit while cooking.
omg …. wonderful amazing they turned out really well my kids love them except i used egg whites with peppers onion turkey and ghee cheese amazing .. so good i made like a egg white pie it was good you guys should try it
I lowered the temperature to 325 degrees. I used the convection bake setting on my oven. My only complaint is that they did stick to the muffin tin and fell apart. I think I may use foil liners next time. Otherwise, I was very happy with how these turned out.
I used butter instead of cooking spray. But- the flour baking spray sounds good except I’m gluten free.
Any tips for getting them to not stick? I used a dark nonstick pan and sprayed the tins first, but every time I try to make egg muffins, they brown and stick around the edges and the bottom comes off when I’m removing them. (I waited for them to cool down first.) My oven is pretty old and may run hot. Do you think I should lower the temperature to 325? Or take them out before they start to brown on top? Luckily, they still taste delicious even if they are falling apart ?
I bought a silicone pan. They popped right out!
Audrey, try the pam flour baking spray. I use that for just about EVERYTHING now… never sticks!