Cheese, Ham & Veggie Egg Muffins

Egg muffins (also called breakfast cups or mini frittatas) are the ultimate make-ahead, protein-packed breakfast. They’re easy, endlessly customizable, and freezer-friendly.

Here’s a classic, foolproof recipe for Cheese, Ham & Veggie Egg Muffins.

Cheese, Ham & Veggie Egg Muffins

Makes: 12 regular-sized muffins
Prep: 15 min | Cook: 20-25 min

Ingredients:

• The Egg Base:

  • 8 large eggs

  • ¼ cup milk (any kind) or cream (for richer muffins)

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon garlic powder or dried mustard (optional, for depth)

• The Mix-Ins (about 2 total cups):

  • 1 cup diced cooked ham (about 5 oz / 140g)

  • ¾ cup shredded cheese (cheddar, Colby Jack, Swiss, or pepper jack)

  • ½ cup finely chopped bell pepper (any color)

  • ⅓ cup finely chopped onion or green onion

  • ½ cup chopped spinach or broccoli florets (see note)

• Grease: Cooking spray or a little oil for the pan.

Instructions:

1. Prep: Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin. Do not use paper liners—the eggs will stick.

2. Sauté Veggies (Optional but Recommended): In a small skillet over medium heat, sauté the onion and bell pepper (and broccoli if using) for 3-5 minutes until slightly softened. This removes excess moisture and intensifies flavor. Let cool slightly.

3. Whisk the Base: In a large bowl or 4-cup measuring jug (easy for pouring), whisk the eggs, milk, salt, pepper, and any optional spices until well-combined and a little frothy.

4. Combine & Fill: Divide the ham, sautéed veggies, spinach (if using raw), and most of the cheese evenly among the 12 muffin cups. Pour the egg mixture over the fillings, filling each cup about ⅔ to ¾ full. Gently stir with a fork or spoon to ensure fillings are evenly distributed. Top with the remaining cheese.

5. Bake: Bake for 20-25 minutes, or until the tops are puffed, set to the touch, and a toothpick inserted in the center comes out clean.

6. Cool & Release: Let the muffins cool in the pan for 5 minutes. Then, carefully run a butter knife around the edges of each muffin to loosen and lift them out onto a cooling rack. They will deflate slightly as they cool—this is normal!

7. Serve: Enjoy warm, or let cool completely for storing.

Pro Tips for Success:

• Avoid Soggy Muffins: Moisture is the enemy. Always sauté watery vegetables like onions, peppers, mushrooms, zucchini, or broccoli. If using spinach, wilt it in the pan after sautéing the other veggies and squeeze out excess liquid.

• Don’t Overfill: Fill cups only ¾ full max to prevent messy overflow.

• Customize Freely! This is a perfect “clean out the fridge” recipe.

  • Meat: Cooked bacon, sausage, turkey, or chorizo.

  • Veggies: Diced tomatoes (seeded), mushrooms, asparagus, zucchini.

  • Cheese: Feta, goat cheese, grated Parmesan.

  • Herbs: Fresh chives, dill, or parsley.

• Make-Ahead & Storage:

  • Fridge: Cool completely, store in an airtight container for 3-4 days.

  • Freezer: Individually wrap cooled muffins in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds or in a 350°F oven for 15-20 minutes.

• Dietary Swaps:

  • Dairy-Free: Use non-dairy milk and cheese.

  • Lower Fat: Use egg whites or a blend of whole eggs and whites.

  • Keto/Low-Carb: Load up on meats, cheeses, and low-carb veggies. Ensure no sugar is in the ham.

Enjoy your easy, portable, and delicious homemade breakfast! They’re a fantastic way to start the day.