Egg Muffins with Ham and Cheese Recipe
These Breakfast Egg Muffins are a delicious and convenient way to start your day. Packed with ham, red bell pepper, sharp cheddar cheese, and fresh herbs, they are fluffy and flavorful. Perfect for meal prep, these muffins bake quickly in the oven and can be enjoyed warm or stored for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Egg Mixture
- 10 large eggs
- 1/3 cup half and half
- 1/4 tsp salt, or to taste
- 1/2 tsp black pepper
Mix-Ins
- 1 cup (heaping) small diced cooked ham
- 3/4 cup finely chopped red bell pepper
- 2/3 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (thinly sliced white portion)
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s at the right temperature for baking the egg muffins evenly.
- Prepare Egg Mixture: Crack the eggs into a large mixing bowl, add the half and half. Use a fork to pierce the yolks and whisk the mixture until just combined, creating a uniform base.
- Add Mix-Ins: Incorporate the diced cooked ham, chopped red bell pepper, shredded cheddar cheese, chopped green onions, fresh parsley, salt, and black pepper into the egg mixture. Stir gently with the fork to evenly distribute all ingredients.
- Prepare Muffin Pan: Spray a 12-cup muffin pan thoroughly with non-stick cooking spray to prevent the muffins from sticking.
- Fill Muffin Cups: Using a 1/3 cup measuring cup, scoop the egg mixture from near the bottom of the bowl (to include some mix-ins) and fill each muffin cup almost to the top.
- Bake: Place the muffin pan in the preheated oven and bake the egg muffins until they are just set, which will take about 19 to 23 minutes.
- Cool and Serve: Allow the muffins to cool in the pan for approximately 5 minutes. Then either serve warm or transfer them to a wire rack to cool for about 30 minutes before storing.
- Storage: Once cooled, these egg muffins can be stored in the refrigerator or freezer for convenient grab-and-go breakfasts throughout the week.
Notes
- To prevent overcooking, check the muffins at the 19-minute mark to see if they are set.
- Feel free to substitute ham with cooked bacon or sausage for variation.
- Vegetables like spinach or mushrooms can be added or swapped according to preference.
- Use sharp cheddar cheese for a more robust flavor, or substitute with a milder cheese if preferred.
- The muffins freeze well; just reheat in the microwave or oven before serving.
- To ensure even cooking, avoid overfilling muffin cups.
