Breakfast · Easy
Ham and Cheese Breakfast Egg Muffins
These ham and cheese breakfast egg muffins are baked in a muffin tin for easy grab-and-go portions, ready in about 25 minutes and great for meal prep.
What you'll need
- 8eggs
- 1/4 cupmilk
- 1 cupdiced ham
- 1 cupshredded cheddar cheese
- 1/2 cupdiced bell pepper
- to taste salt and black pepper
- as neededcooking spray
Let's cook
- 1Preheat the oven to 350°F (177°C) and grease a 12-cup muffin tin with cooking spray.
- 2Whisk together the eggs, milk, salt, and pepper.
- 3Divide the ham, cheese, and bell pepper evenly among the muffin cups.
- 4Pour the egg mixture over the top, filling each cup about 3/4 full.
- 5Bake for 16-18 minutes, until the eggs are set and lightly golden on top.
- 6Let cool slightly before removing from the tin.
Make it yours
- Add spinach or mushrooms for extra vegetables.
- Use turkey bacon instead of ham.
- Swap cheddar for feta or pepper jack.
Good with
- Fresh fruit
- Whole grain toast
- A cup of coffee
Frequently asked questions
Good questions, answered.
Can I meal prep these muffins?
Yes, they keep well in the fridge for up to 4 days and reheat easily in the microwave for a quick breakfast.
Can I freeze egg muffins?
Yes, freeze individually wrapped and reheat from frozen in the microwave for about 1-2 minutes.
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