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Easy Meal Prep Ham and Cheese Egg Muffins (Perfect Make-Ahead Breakfast)

Four freshly baked ham and cheese egg muffins with golden tops sitting in a white baking dish.
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Make these simple, protein-packed ham and cheese egg muffins for a quick, low carb breakfast you can prepare ahead of time for the whole week.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup diced fully cooked ham
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped green onion (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper together until they are well combined and slightly frothy.
  3. Distribute the diced ham evenly among the 12 muffin cups.
  4. Sprinkle the shredded cheese over the ham in each cup. If using, add a pinch of green onion to each cup.
  5. Carefully pour the egg mixture over the ham and cheese, filling each cup about three-quarters full. Do not overfill.
  6. Bake for 15 to 18 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean. The tops should be lightly golden.
  7. Let the egg muffins cool in the tin for 5 minutes before carefully removing them.

Notes

  • For fluffier egg muffins, whisk the eggs vigorously to incorporate more air.
  • To prevent rubbery eggs, do not overbake. Check them at 15 minutes.
  • These are excellent for freezer-friendly breakfast prep. Cool completely, then place in a freezer-safe bag or container. Reheat from frozen in the microwave for 60 to 90 seconds.
  • For variations, add 1/2 cup of finely chopped spinach or bell peppers along with the ham.

Nutrition

Find it online: https://cookingbycarla.com/ham-and-cheese-egg-muffins-recipe/