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    Home » Recipes » Eggs

    Baked Ham and Cheese Egg Muffins

    Published: Jan 7, 2019 · Modified: May 12, 2021 by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 9 Comments

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    Keep a batch of these Baked Ham and Cheese Egg Muffins in your freezer for an easy healthy breakfast on busy mornings. These low carb/keto-friendly muffins are easy to make and taste delicious.

    Two egg muffin cups stacked on a white plate with bite out of one showing the ham and cheese inside

    Do you go through different phases with the food that you eat?  For me, eggs can be one of those foods that I eat in phases.

    I either want them every day, or I cannot stand them. Lately I have been in the “want them every day” phase.

    But as much as I love scrambled eggs with cheese and Bacon Breakfast Tacos, both of those can get old rather quickly. 

    Two ham and cheese egg muffins stacked on top of each other on a white plate

    Breakfast Egg Muffins

    Last week when I was cleaning out the fridge, I found a leftover chunk of ham behind some of the other leftover containers. I started dicing it up and placing it in freezer bags for future meals, so it would not go to waste.

    All of a sudden, I decided to change up the eggs I had been eating by making some breakfast egg muffins. They are so easy to reheat for an easy grab and go breakfast or lunch.

    We already had eggs and cheese in the fridge, so it was a no brainer to mix all of these ingredients together and make some easy keto breakfast egg cups.

    I love that they are loaded with protein and can be made in less than 30 minutes.

    Two pictures collaged together showing how to fill the muffin tins for egg muffin cups

    I do not know why I thought a batch of 12 egg muffins would last me the rest of the week. Apparently, I forgot about our children’s love for egg muffin cups.

    They devoured these Broccoli Egg Muffins when I made them a few months ago, so I should have known the same thing would happen with these Ham and Cheese Egg Muffins.

    It’s a good thing I have plenty of leftover ham in the freezer to make more.  Now all I need to do is pick up another bag of shredded cheese, so I can bake another batch of low carb breakfast egg muffins.

    Three egg muffin cups stacked on a white plate with a bite out of the top one showing the ham and cheese inside

    How to make Ham and Cheese Egg Muffins:

    These egg muffin cups come together in minutes. Make sure to measure and set everything out before you start.

    1. Spray your muffin tin with nonstick spray.  This will keep the eggs from sticking to the pan later.  You can also use silicon muffin molds if you have those.
    2. Dice the ham into small bite-sized pieces.
    3. Whisk the eggs completely. Stir in the ham, 1 ½ cups of shredded cheddar cheese, garlic, salt, and pepper.
    4. Use a ¼ cup measuring cup to fill the greased 12-cup muffin tin completely. The cavities will be full. Trust me.  They will bake up just fine.
    5. Sprinkle the remaining shredded cheese on top of the egg mixture.
    6. Bake the egg muffins for about 20 minutes. Remove the pan from the oven and let the egg cups cool in the pan for two minutes.
    7. Run a butter knife around the edges of the egg muffin cups to loosen them from the pan. Lift them out gently and serve hot.

    CLICK HERE TO PIN THIS RECIPE FOR LATER!

    A stack of ham and cheese egg muffins on a white plate

    Frequently Asked Questions:

    How do you store these breakfast egg muffins?

    Once the breakfast egg muffin cups are completely cooled, you can place them in a Ziploc bag or container and refrigerate them for a few days.

    Reheat them in the microwave for about 15-20 seconds or until heated through.

    Can you freeze egg muffins for later?

    Yes, you can freeze these easy baked egg cups.  Place them on a parchment lined tray and freeze for one hour.  Remove and place the frozen eggs in a freezer safe container or bag.  Store in the freezer for up to 3 months.

    Heat each frozen egg muffin for 30-40 seconds in the microwave.

    What other ingredients can you use in baked egg muffins?

    • Spinach - fresh or frozen (make sure to thaw the frozen spinach and squeeze it out very well)
    • Protein - Bacon, Sausage, Pepperoni
    • Veggies - Tomatoes, Broccoli, Mushrooms, Peppers, Onion

    Make sure you head over to Food Fanatic to print this Baked Ham and Cheese Egg Muffins recipe.

    A stack of egg muffin cups made with ham and cheese on a white plate

    More easy egg recipes:

    • Ham and Tomato Casserole
    • Mexican Breakfast Cups
    • Egg Breakfast Burrito
    • Breakfast Taquitos
    • Bacon and Egg Toast Cups
    • Egg Avocado Tomato Sandwich
    • Spinach Artichoke Breakfast Bake
    • Broccoli Egg Casserole

    Two pictures of Ham and Cheese Egg Muffin Cups collaged together with a black text box

    « Taco Salad Bowls
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    Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

    Learn More About Jocelyn

    Reader Interactions

    Comments

    1. Dee high

      February 05, 2022 at 10:03 am

      Made these today form my grandkids and they loved them. Added some crumbled bacon and use smoked cheddar. Delicious . Will be making them again.

      Reply
    2. Jeni

      September 09, 2019 at 1:27 pm

      I made these, cooled them, froze them per the instructions, and when reheated they retain ALOT of moisture. Like water/liquid runs out of them. Any suggestions?

      Reply
      • Jocelyn

        September 09, 2019 at 9:04 pm

        Oh, no. I've never had ours do that, but I usually thaw them in the refrigerator over night and then heat them up in the microwave the next morning. Another way to reheat them from frozen, is to wrap them in a wet paper towel and defrost for 2-3 minutes until hot. I hope that helps.

        Reply
    3. Kelly Bates

      May 15, 2019 at 8:10 am

      What is the nutritional information for these? They are delicious but I couldn’t find the information on them.

      Reply
      • Jocelyn

        May 15, 2019 at 4:18 pm

        This recipe is one that I made and shared for Food Fanatic. The nutritional information shows on the recipe card on their site. https://www.foodfanatic.com/recipes/baked-ham-and-cheese-egg-muffins-recipe/ I'm glad you like them, and I hope that helps.

        Reply
        • Linda

          September 25, 2020 at 9:11 pm

          What temp? Did not see in recipe

        • Jocelyn

          September 26, 2020 at 9:01 am

          The oven temp is in step one when you preheat your oven. (375*)

    4. Allie

      May 14, 2019 at 12:46 pm

      These are delicious! I added a little less than 1/2 teaspoon of kosher salt. I felt they were too salty for my taste. I will eliminate the salt next time.

      Reply
      • Jocelyn

        May 14, 2019 at 1:33 pm

        I'm glad you liked them. Salty food tends to be a personal preference for everyone. I didn't think these were salty at all, but it could also depend on the ham you used too. Sometimes brands and varieties of ham can be saltier than others. Definitely leave it out next time so you enjoy them even more.

        Reply

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