Ham & Cheddar Egg Muffins

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What do you do when you get farm fresh eggs daily?  You get creative with egg recipes!

One of my favorite things to make that takes up quite a few eggs is Egg Muffins.  They’re quick and easy to make, they reheat well, and they’re totally customizable with whatever ingredients you have a taste for.  I like Ham & Cheddar in mine, so this recipe will be for Ham and Cheddar Egg Muffins, but feel free to substitute the Ham and Cheddar with whatever ingredients you prefer.  Bacon, Onions, Jalapeños, Mushrooms, different cheeses, no cheese – Get Creative!  The versatility of this easy to make food option allows for it to fit into specialty diets, like keto, and even be conscious of food allergies.

While I call them Egg Muffins, they can also be referred to as Mini Omelets, Mini Quiches, Egg Cups, or Breakfast Cups.  They’re perfect to meal prep because you can make a batch ahead of time and then easily enjoy a healthy and delicious breakfast throughout the busy week with simple reheating.

What you’ll need:

Large bowl, whisk, cooking spray, muffin tin, ingredients
(Hint: for easier to remove muffins, try a silicone muffin pan)


12 Eggs, 1/2 cup Milk (makes them fluffier – for less fluffy egg cups, lessen the value of milk), 1/4 tsp Salt, 1/4 tsp Black Pepper (use a little less if you’re not a fan of Pepper), 1 cup shredded Cheddar Cheese, 1 cup diced Ham (Don’t forget to get creative! Hint: add mushrooms, chives, parsley, or garlic powder if you want a more robust flavor.)


What you’re going to do is mix everything the same way you would when making scrambled eggs or an omelet. 

1. Preheat oven to 350 degrees

2. In a large mixing bowl, whisk eggs, milk, salt, and pepper.

3. If ham isn’t already diced, dice your ham and/or other ingredients into small bite size pieces

4. Mix Ham & ½ cup shredded Cheddar into the egg mixture until everything is mixed well together.

5. Grease your muffin tin with cooking spray to prevent sticking

6. Using a ½ cup measuring cup, fill the muffin spaces with the egg mixture

7. Bake in center of oven for 10 minutes

8. Pull out and top the muffins with remaining 1/2 cup of cheddar

9. Bake in center of oven for additional 15/20 minutes

Enjoy fresh, refrigerate for up to 4 days, or freeze for a quick reheat later.

2 thoughts on “Ham & Cheddar Egg Muffins

  1. These look delicious! I’m sure you could even freeze them too for later. not sure how well they’d freeze and reheat 🤔 but worth a shot for the working mom/dad! Lol

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