Ham and Cheese Egg Muffins bake a dozen portable breakfast portions with cubed ham, cheddar, and thinly sliced green onions. A silicone muffin tin and a generous coating of cooking spray help the set egg rounds release cleanly.
The recipe makes exactly 12 egg muffins, equal to 12 servings, in 35 minutes: 10 minutes of preparation and 25 minutes of cooking. The published baking range is 25–30 minutes at 350°F, so the total may extend slightly when the centers need the full range.
Ham and Cheese Egg Muffin Ingredients
Gather exactly 12 large eggs, ½ cup milk with skim milk used in the original version, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon garlic powder.
The filling uses ¾ cup shredded cheddar divided, 8 ounces ham steak cut into cubes, and exactly 2 green onions sliced thin. Divide the cheddar before mixing: ½ cup goes inside the egg base, and the remaining ¼ cup goes on top.
If you enjoy this recipe, you may also like Sausage Egg & Cheese Roll-Ups.
How to Make Ham and Cheese Egg Muffins
- Preheat the oven to 350°F.
- Heavily spray a 12-cup muffin tin; silicone works best.
- Whisk 12 eggs with ½ cup milk, salt, pepper, and garlic powder.
- Stir in ½ cup of the cheddar, all 8 ounces cubed ham, and both sliced green onions.
- Divide the mixture evenly among all 12 muffin cups.
- Top with the remaining ¼ cup cheddar.
- Bake for 25–30 minutes, until the eggs pull from the sides and are set in the middle.
- Cool briefly, remove, and serve or store the 12 muffins.
For storage details after serving, the USDA leftovers and food safety guidance.
Preheat the Oven to 350°F
Spray the Muffin Tin Heavily
Whisk the Exact Egg Base
Cube Eight Ounces of Ham Steak
Slice Two Green Onions Thinly
Stir in Filling Ingredients
Fill All Twelve Cups Evenly
Top with the Remaining Quarter Cup
Bake until Centers Are Set
Refrigerate or Freeze for Meal Prep
Conclusion
At 350°F, heavily spray a 12-cup muffin tin. Whisk 12 eggs, ½ cup milk, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Stir in ½ cup of the ¾ cup cheddar, 8 ounces cubed ham, and 2 sliced green onions. Divide among 12 cups, top with the remaining ¼ cup cheddar, and bake 25–30 minutes until set in the middle. The batch yields exactly 12.
Frequently Asked Questions
- → How many egg muffins does the recipe make?
It makes exactly 12 egg muffins, equal to 12 servings.
- → How is the cheddar cheese divided?
Stir ½ cup into the egg base and reserve the remaining ¼ cup for topping the 12 muffin cups.
- → How do I know the egg muffins are done?
After 25–30 minutes at 350°F, they should pull from the cup sides and be fully set in the middle.
- → Can Ham and Cheese Egg Muffins be frozen?
Yes. Cool and freeze them for meal prep, then reheat individual portions until hot throughout.