Ham and Cheese Egg Muffins (Easy Breakfast Muffins)

Prep Time	Cook Time	Total Time
10 min	20 min	30 min

How to Make Ham and Cheese Egg Muffins (Easy Breakfast Muffins)

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Preheat oven and prepare muffin pan

Preheat your oven to 350°F and place a rack in the center position.
Lightly coat a 12-cup muffin pan with cooking spray, making sure to cover the sides and bottoms.
If your muffin pan is older, consider lining cups with parchment liners to prevent sticking.
Whisk the egg mixture

In a large bowl, whisk together the eggs, milk, Greek yogurt, salt, and black pepper until well combined.
Beat just until the yolks and whites are fully blended and the mixture looks even in color.

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Fold in ham, cheese, and green onions

Add the diced ham, shredded cheddar cheese, and chopped green onions to the egg mixture.
Gently stir with a spatula until the fillings are evenly distributed throughout the bowl.
Fill the muffin pan

Divide the egg mixture evenly among the 12 muffin cups, filling each cup about two-thirds to three-quarters full.
Use a small measuring cup or ladle to transfer the mixture neatly without spilling between cups.
If any cups are low, spoon a little extra mixture into them so everything bakes evenly.
Bake the egg muffins

Place the muffin pan in the preheated oven and bake for 18 to 22 minutes.
The muffins are done when the centers are set, puffed, and a toothpick comes out mostly clean.
If the tops are browning too fast, loosely tent the pan with foil during the last few minutes.

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Cool, serve, and store

Let the muffins cool in the pan for 5 minutes, then carefully run a knife around any stuck edges.
Transfer the muffins to a wire rack to finish cooling, or serve warm right away.
For make-ahead breakfasts, refrigerate cooled muffins in an airtight container for up to four days or freeze for longer.

Substitutions

Ham: use cooked turkey or chicken sausage: Cooked turkey or chicken sausage keeps the muffins hearty but slightly leaner, with a mild savory flavor. Dice it small so it distributes evenly.
Cheddar cheese: swap with Swiss or pepper jack: Swiss melts beautifully and gives a nutty note, while pepper jack adds gentle heat and more character. Both will still keep the muffins creamy and tender.
Milk and Greek yogurt: use unsweetened almond milk and dairy-free yogurt: Unsweetened almond milk and a plain dairy-free yogurt maintain the moisture without adding sweetness. The texture stays soft, with only a slightly lighter body.

Tips

Beat the eggs just enough: Overbeating whips in extra air, which can make the muffins puff dramatically, then collapse. Stop as soon as everything looks evenly blended.
Chop fillings very small: Small, evenly sized ham pieces and onion bits prevent sinking and give you flavor in every bite. Aim for pea-sized or smaller pieces.
Use room-temperature ingredients: Cold eggs and milk can lengthen baking time and cause uneven cooking. Let them sit out 10 to 15 minutes before mixing.
Do a test muffin if your oven runs hot: Bake one muffin first if you know your oven runs hot or uneven. Adjust time a few minutes shorter if it browns too quickly.
Grease the pan even with nonstick: Eggs love to glue themselves to pans, even nonstick ones. A thorough coat of spray makes release and cleanup much easier.

Energy	226	kcal
Protein	19	g
Total Fat	15	g
Carbohydrates	4	g
Dietary Fiber	0	g

FAQ

How can I keep the egg muffins from sticking to the pan?: Grease every cup very well, including the rims. You can also use parchment or silicone liners for extra insurance. Let them cool a few minutes before removing so the edges set and pull away slightly.
Why did my muffins deflate after baking?: A little sinking is normal as steam escapes. Significant collapse usually means they were underbaked or the eggs were overbeaten. Next time, bake until the centers feel firm and a toothpick comes out mostly clean.
Can I add vegetables to these egg muffins?: Yes, but avoid very watery vegetables like raw zucchini. Sauté mushrooms, peppers, or spinach first to cook off moisture. Pat them dry and fold into the egg mixture with the ham.
How do I reheat leftover egg muffins?: Reheat in the microwave for 20 to 30 seconds per muffin until warm. For a less rubbery texture, warm them in a 325°F oven for about 8 to 10 minutes.
Can I make these egg muffins without Greek yogurt?: Yes, just replace the yogurt with more milk in the same amount. The muffins will be slightly less creamy but still tender.