Ham and Cheese Egg Muffins

Who says muffins have to be sweet?

I have quite a few muffin recipes on this site, but these ham and cheese egg muffins are the ones I make when we need a quick breakfast that is not covered in sugar.

They are made with eggs, ham, cheese, bell peppers, and green onions. Everything is mixed, divided between the muffin cups, and baked for about 20 minutes. I often make a batch ahead of time and keep it in the fridge so the kids can grab one before school or practice.

You can find more sweet and savory ideas in my muffin recipes roundup, but start with these if you have some leftover ham in the fridge. They are also easy to pack for work or reheat on a busy morning.

Cheese and Ham Egg Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 egg muffins

Ingredients

• 10 large eggs
• ¼ cup milk
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cooked ham, diced
• ½ cup red bell pepper, diced
• ½ cup yellow bell pepper, diced
• 3 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley, optional
• Cooking spray or butter, for greasing

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan well with cooking spray or butter.
2. Crack the eggs into a large bowl. Add the milk, salt, and black pepper, then whisk until fully combined.
3. Divide the ham, bell peppers, and green onions evenly among the muffin cups.
4. Add most of the shredded cheese, saving a small amount for the tops.
5. Pour the egg mixture into each muffin cup until it is about three-quarters full. Gently stir each one with a fork so the ingredients are evenly spread.
6. Sprinkle the remaining cheese over the top.
7. Bake for 18–22 minutes, until the muffins are puffed, golden around the edges, and set in the center.
8. Let them cool in the pan for 5 minutes. Run a thin knife around the edges, then carefully remove the muffins.
9. Sprinkle with chopped parsley and serve warm.

Tips

• Grease the muffin pan generously because baked eggs can stick.
• Do not fill the cups to the top. The eggs will rise as they bake.
• Let the muffins cool before storing them in an airtight container in the refrigerator for up to four days.
• Reheat them in the microwave for about 20–30 seconds.
• You can freeze the cooled egg muffins for up to two months.