Description
Let me tell you about the breakfast recipe that completely transformed our chaotic school mornings. I’m talking about ham and cheese egg muffins – basically mini frittatas that you can grab straight from the fridge and eat on the go. They might sound weird at first (baking eggs in muffin tins?), but trust me on this one.
Ingredients
Main Ingredients:
- 12 large eggs (fresh is best – they create the fluffy base)
- 1/4 cup milk (makes them extra creamy)
- 1 cup ham, cubed (thick ham steak works better than lunch meat)
- 1 cup sharp cheddar cheese, freshly shredded
- 3 green onions, sliced
Seasonings:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Equipment:
- Standard 12-cup muffin tin (silicone works best!)
- Cooking spray
- Large mixing bowl
- Whisk
Instructions
Step 1: Prep Your Kitchen
🔥 Preheat oven to 350°F (175°C)
🧈 Grease muffin tin HEAVILY with cooking spray – seriously, don’t skimp here! This is the difference between perfect muffins and a sticky disaster.
Pro Tip: Silicone muffin tins are game-changers for easy removal, but regular metal works fine with generous greasing.
Step 2: Create the Egg Base
🥄 In a large bowl, whisk together:
- 12 eggs
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Whisk until smooth and well combined – the milk is what makes them fluffy instead of rubbery!
Step 3: Add the Good Stuff
🧀 Stir into egg mixture:
- 1/2 cup of the shredded cheese (save the rest for topping)
- Cubed ham
- Sliced green onions
Mix gently until everything is evenly distributed.
Step 4: Fill and Top
🧁 Divide mixture evenly among the 12 muffin cups – fill about 3/4 full (they’ll puff up!)
✨ Sprinkle remaining cheese on top of each muffin for that gorgeous golden finish.
Step 5: Bake to Perfection
⏰ Bake 25-30 minutes until:
- Eggs are set in the middle
- Tops are golden and puffy
- They start pulling away from the sides
- Toothpick inserted in center comes out clean
Step 6: Cool and Store
🕐 Let cool in pan for 5 minutes before removing (this helps them set properly)
❄️ Store in refrigerator up to 4 days, or freeze up to 3 months
Notes
The Greasing Lesson
I learned this the hard way after having half my first batch stick to the pan and come out in pieces. Now I’m generous with the cooking spray and they pop right out perfectly.
Don’t Overfill
I used to fill them too full thinking more was better, but they just overflow and make a mess. Stick to 3/4 full maximum.
Room Temperature Eggs
They mix better and create a smoother texture than cold eggs straight from the fridge.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Cuisine: American