Start your day off right with these delicious Ham and Cheese Egg Muffins. Packed with protein and flavors, this delightful breakfast recipe is a surefire way to brighten up any morning. Whether you’re looking for a quick weekday bite or a weekend brunch treat, these muffins are the answer. Easy to prepare and even easier to enjoy, they might just become your new favorite meal.

I remember the first time I made these delightful muffins for my family. It was a sunny Saturday morning, and I wanted to surprise everyone with something special yet simple. With a bit of creativity and the ingredients I had on hand, these muffins came to life. The smiles they brought to the breakfast table were priceless, and ever since, they’ve been a cherished part of our weekend breakfast traditions.

Why You’ll Love This Recipe

This recipe is perfect for busy mornings and leisurely brunches alike. You’ll love its simplicity and the fact that it combines classic breakfast flavors into a convenient muffin form. With minimal prep time and ingredients you probably already have, these muffins are ready in a snap. They’re also wonderfully customizable, allowing you to tailor them to your family’s tastes.

Ingredients Notes

To make these muffins, you’ll need eggs, ham, shredded cheese, milk, and your choice of vegetables like bell peppers or spinach. Use fresh eggs for the best results. Feel free to substitute the ham with turkey or chicken for a leaner option. Choose a cheese that melts well, such as cheddar or mozzarella.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin to prevent sticking.

Step 2

In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste.

Step 3

Chop the ham and any vegetables of your choice into small, bite-sized pieces. Grate your cheese if not pre-shredded.

Step 4

Divide the ham, cheese, and vegetables evenly among the muffin cups. Pour the egg mixture over each, filling about three-quarters full.

Step 5

Bake in the preheated oven for 20-25 minutes or until the egg is set and the tops are golden brown. Allow to cool for a few minutes before serving.

Storage Options

Wrap leftover muffins tightly in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to four days. To freeze, place muffins in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to one month. Reheat in the microwave or oven before serving.

Variations & Substitutions

Feel free to swap out any of the mix-ins to suit your needs. For a vegetarian option, omit the ham and add more veggies like mushrooms or onions. For a spicy twist, add a dash of hot sauce or chopped jalapeños. You can also experiment with different cheese varieties to change up the flavor profile.

Serving Suggestions

These muffins are perfect for breakfast on-the-go or as part of a leisurely brunch. Pair them with a fresh fruit salad, and you’ve got a meal fit for any occasion. Serve them warm with a dollop of sour cream or a side of salsa for an extra kick.

Frequently Asked Questions

Can I make these muffins ahead of time? Yes, these muffins are perfect for meal prep. You can prepare them the night before, refrigerate, and bake in the morning, or cook and store them to reheat throughout the week.

What if I have dietary restrictions? These muffins are very adaptable. For a dairy-free version, use a non-dairy milk substitute and omit the cheese. Gluten-free diets are also easily accommodated as there is no flour in this recipe.

How do I prevent the muffins from sticking to the tin? Ensure to grease the muffin tin well. Alternatively, using silicone muffin liners or parchment paper liners can help prevent sticking without the need for additional oil.

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