Ham and Cheese Breakfast Muffins Recipe

Fluffy, protein-packed ham and cheese breakfast muffins recipe made with eggs, diced ham, and cheddar. Perfect for meal prep or grab-and-go mornings in just 20 minutes.

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Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Batter Rest: 3

Total Time: 33

Servings: muffins

Calories: 145kcal

Cost: $6

Equipment

1 12-cup muffin tin Heavy-duty aluminum or non-stick preferred to prevent sticking
1 Large mixing bowl Glass or stainless steel for easy whisking and visibility
1 Whisk Balloon whisk works best to add air and make eggs fluffy
1 set Chef's knife For uniform ham and vegetable dicing
1 set Measuring cups and spoons For accurate liquid and dry measurements
1 Ice cream scoop (optional) Ensures precise salt, pepper, and spice amounts
12 Silicone muffin liners (optional) Optional, reusable, and prevent muffins from sticking to the tin

Ingredients

Main Muffin Base

8 large eggs room temperature
½ cup whole milk or buttermilk
¼ cup melted butter
1 teaspoon salt
½ teaspoon black pepper

Protein & Cheese Components

1 cup diced ham deli ham or leftovers
1 cup shredded cheddar cheese sharp for best flavor
¼ cup cream cheese softened

Optional Flavor Boosters

2 green onions chopped
¼ cup bell peppers diced
1 tablespoon fresh herbs parsley, chives, or thyme

Instructions

Preheat oven to 375°F. Grease muffin tin.
Dice ham into small cubes.
In a large bowl, whisk together eggs, milk, melted butter, salt, and pepper.
Divide ham and cheese evenly into muffin cups, then pour in egg mixture until ¾ full.
Bake for 18–20 minutes, until muffins are set and golden on top.
Cool for 5 minutes before removing from tin.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition