Ham Cheese Egg Muffins

These hearty ham and cheese egg cups turn breakfast planning from a daily hassle into a weekly time-saver. Great for families on the go, these protein-loaded morning bites give you a complete breakfast in a handy, grab-and-go package that you can make ahead and eat throughout your week.

I came up with these egg cups during an extra busy work week when my kids needed quick before-school breakfasts. What started as just a way to save time has now turned into our regular Sunday evening routine, making our mornings run smoother all week.

Ingredients

• Large eggs: Make up the protein-packed foundation that gives shape and nourishment
• Milk: Makes the texture light so they're fluffy instead of heavy
• Salt: Brings out all the tastes without making them too salty
• Black pepper: Gives a gentle warmth in every mouthful
• Garlic powder: Adds tasty depth without taking over
• Shredded cheddar cheese: Makes yummy pockets of melted goodness
• Ham steak: Boosts protein and flavor with already-cooked convenience
• Green onions: Add crisp contrast and mild zip to cut through the richness

How To Make Ham and Cheese Egg Muffins

Get The Oven Ready:

Heat your oven to 350°F and spray a regular 12-cup muffin pan really well with cooking spray. A silicone muffin pan works best since the eggs won't stick to it. Don't skimp on the cooking spray even with non-stick pans because eggs love to stick no matter what.

Create Your Mixture:

Grab a big bowl and beat the eggs and milk together till they're completely mixed with no white streaks left. This will be your fluffy foundation. Throw in salt, pepper and garlic powder while you're beating to spread the flavors evenly. Beat until it's a bit foamy for the best texture.

Toss In The Good Stuff:

Carefully mix in half the cheddar cheese, diced ham and sliced green onions. Spread these bits evenly through the egg mix by gently folding instead of heavy stirring to keep it airy. Make sure ham chunks are spread out so every muffin gets the same taste.

Pour Into Cups:

With a measuring cup or soup ladle, pour the egg mix into each muffin cup, filling them about three-quarters full. The eggs will puff up while baking so leave some space. Sprinkle the leftover cheese on top of each cup, sharing it equally to get a nice golden top.

Cook Them Just Right:

Put the filled muffin pan in your hot oven and bake for 25 to 30 minutes. You'll know they're done when they pull back a bit from the sides and don't wobble in the middle when you shake the pan gently. The tops should be lightly browned and slightly raised.

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The basic ham steak is actually my top trick in this mix. Unlike sliced deli ham that can get tough when baked, ham steak keeps its nice bite while sending amazing savory flavor through the egg mixture. My boy who usually turns his nose up at eggs gobbles these cups down particularly because of how the ham taste spreads through every bite.

Storage and Reheating

After they've cooled down completely, keep these egg cups in a sealed container in your fridge for up to four days. If you want them to last longer, wrap each one in plastic wrap then put them in a freezer bag for up to two months. To warm up fridge-stored cups, microwave for 30 seconds until they're hot enough. For frozen ones, microwave for 60 to 90 seconds or let them thaw in the fridge overnight before warming.

Customization Ideas

What's great about these egg cups is how easy they are to change up. Switch ham for cooked bacon or breakfast sausage for different flavors. Try Swiss, Monterey Jack or pepper jack instead of cheddar. If you don't eat meat, use cooked mushrooms, bell peppers or spinach instead of ham. Throw in fresh herbs like parsley, basil or dill for extra flavor. The basic recipe stays the same but you can mix in whatever you like or have on hand.

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Serving Suggestions

Though they taste great by themselves, these egg cups go really well with other foods too. Eat them with fresh fruit for some sweetness, avocado slices for healthy fats, or a simple green salad for a full meal. If you want a bigger breakfast, have them with toast, English muffins or breakfast potatoes. They also fit perfectly on brunch tables alongside other morning favorites like pancakes or French toast.

Nutritional Benefits

These protein-rich egg cups aren't just handy, they're packed with good stuff for your body. Each cup gives you complete protein, important vitamins like B12 and D, and key minerals such as selenium and choline. The moderate fat helps keep you full while having no bread makes them good for low-carb, gluten-free and keto diets. All these nutrients make them perfect for active people, kids and anyone wanting a balanced breakfast to kick off their day.

Frequently Asked Questions

→ Can I switch up the cheese options?

Of course! Try using mozzarella, gouda, or feta if you'd like to switch things up.

→ Can these be made ahead of time?

Definitely! Store them in the fridge for up to four days, or freeze for later use.

→ Can I swap ham for another meat?

Sure! Try cooked sausage, turkey, or even crispy bacon instead of ham.

→ What's the best way to reheat them?

Pop one in the microwave for 20-30 seconds, or warm them in a 350°F oven for about 10 minutes.

→ Can vegetables be added to this recipe?

Absolutely! Add mushrooms, spinach, or bell peppers to give it more flavor and nutrition.

→ Are these a good pick for low-carb diets?

Yes, they're low in carbs and work great for keto or other low-carb diets.