Ham & Cheese Egg Muffin Cups Recipe (2024)

Jump to Recipe

Loaded with diced ham and cheddar cheese, these easy Egg Muffin Cups are the perfect hearty breakfast that even picky eaters will gobble right up. My family loves them so much that sometimes we have them for dinner!

We like them with ham or bacon and cheese, but they are so versatile! You can swap ingredients in and out; there are so many flavor possibilities! No matter what your tastes, you will love this recipe!

THE PERFECT HECTIC DAY BREAKFAST

Unless you are a morning person who enjoys getting up at 6 am, it’s hard getting a hot breakfast on the table before everyone heads to school and work. I am definitely NOT a morning person.

These tasty baked egg cups are the perfect solution. You can whip them up when you have time, then just store them in the fridge for 3-4 days. Pop one in the microwave for 20-30 seconds, and you have a hearty, warm and delicious breakfast in under a minute!

Wrap them in a paper towel and they are even perfect for eating in the car. Add some fresh fruit or a smoothie and your breakfast is complete!

Unlike many breakfast egg cups recipes out there, this one is kid friendly. No spinach, sun dried tomatoes, or fancy cheeses. Just the basics. Of course, if you want to go fancy, you can add any of your favorite ingredients.

Can you put eggs in paper muffin cups?

You can cook eggs in paper muffin liners, but they tend to stick. It helps to spray the inside of the paper liners, but I think it just works best to place them in greased muffin cups. No one wants to struggle peeling bits of paper off of their eggs.

However, silicone muffin cups or silicone muffin pans can be used. It’s best to spray them with cooking spray as well

How do you keep egg muffins from getting soggy?

If you don’t want your egg cups to be moist, you can add flour. Simply add 1/4-1/3 cup of flour and 1/8 tsp of baking powder. Whisk into the egg milk mixture. As they bake, the flour will absorb some of the liquid.

We actually like them to have the flavor and texture of scrambled eggs, so I don’t like to add flour. And of course flour will keep these egg cups from being low carb, so keep that in mind.

Why did my egg muffins go flat?

It’s normal for the eggs to puff up in the oven, but then deflate as they cool. Since there is no flour, they don’t have the gluten structure to support them. But no worries, they still taste the same even after they sink.

HOW TO MAKE HAM & CHEESE EGG MUFFIN CUPS

PREP – Spray 12 muffin cups with non stick cooking spray. Shred your cheese and dice the ham. Preheat oven to 350 degrees.
ADD INS – Divide the shredded cheese and ham evenly between the greased muffin cups. Sprinkle 1/8 tsp of dry minced onion over the top of the ham.
EGG MIXTURE – In a bowl, whisk together the eggs, milk, and pepper. Pour over the ham & cheese mixture as evenly as possible.
BAKE – Bake at 350° for about 18 minutes, or until the middles are completely cooked. The internal temperature of egg dishes should be at least 165 degrees.
SERVE – Carefully remove egg cups from the pan and serve hot.

How long do egg cups last?

You can store muffin cup eggs in the refrigerator for 3-4 days in an airtight container. You can also freeze them for up to three months.

To reheat, wrap them loosely in paper towels and heat them in the microwave. From the refrigerator, we heat an egg cup for about 20 seconds in our microwave, but yours may vary.

If they are frozen, it will take longer. I like to heat them at half power for about a minute. Be careful, because they can get hot spots.

VARIATIONS:

You can sub out any type of cheese for the cheddar. Pepper jack, colby jack, gouda, parmesan. . . you get the idea. Any kind of cheese will work.
Toss in some veggies. We like red and green peppers, but you could use mushrooms, spinach, broccoli, or any vegetables your family likes.
Instead of ham, you can use sausage, bacon, ground beef, or even finely diced or shredded chicken. Or you can leave the meat out and just add extra vegetables.
Stir in some herbs like parsley, dill, Italian seasoning, or any herbs you have on hand. Fresh herbs would be extra tasty!
For lower fat egg cups, you can use all or half egg whites, and use low fat cheese or omit the cheese altogether.
Diced or shredded potatoes are also a tasty add in if you aren’t counting carbs.

This is a great recipe, because it is super easy to adapt it to any taste. You can even make each muffin cup differently to make every member of the family happy! Heck, get the kids involved and let them add their own mix-ins.

Keep in mind that as you add or subtract ingredients, you may end up with more or less egg cups. Just try to fill the cups to the same level so that they all bake evenly.

We tried them with bacon and green onions in place of the dry minced onions, and they were fantastic. I used about a tablespoon of crumbled bacon in each muffin cup. Yum!

MORE HEARTY BREAKFAST RECIPES:

Sausage Quiche
Breakfast Hash
Bacon Breakfast Casserole
Breakfast Sliders

EGGS IN MUFFIN CUPS

Yield: 1 dozen

Muffin Tin Eggs

Ingredients

1 1/2 cups diced ham
1 1/2 cups shredded cheddar cheese
1 1/2 tsp dry minced onion
8 eggs
1/2 cup milk
1/4 tsp pepper

Instructions

Spray a muffin pan with nonstick cooking spray. Preheat the oven to 350 degrees.
Shred cheese and dice the ham. Divide both evenly between the 12 muffin cups. Sprinkle each muffin cup with 1/8 teaspoon of minced onion.
In a bowl with a pourable spout, whisk together the eggs, milk, and pepper. Pour over the ham and cheese mixture as evenly as possible.
Bake at 350° for about 18 minutes, or until the middles are set. The internal temperature should be 165°.

Notes

You can sub out the ham and cheese for any ingredients that your family loves!

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!

If you’re a busy mama like I am, you’re going to want to keep a batch of these breakfast egg muffins cups in the freezer all the time. It is so handy being able to give your kids a last minute protein packed breakfast that doesn’t include any sugar or fillers!