The Perfect Grab-and-Go Breakfast
These Savory Ham, Cheese, and Chive Breakfast Muffins are a simple, delicious, and protein-packed way to start your day. They combine a light, fluffy egg base with savory chopped ham, melted cheese, and fresh herbs, all baked into convenient, portion-controlled muffins. They are ideal for meal prepping, busy mornings, or brunch gatherings, offering a complete and satisfying meal that can be eaten on the go. Forget the greasy frying pan—these are baked to golden, cheesy perfection!
📝 Ingredients You’ll Need
This recipe uses basic ingredients that deliver maximum flavor with minimal fuss.
For the Muffins:
- 10 large Eggs.
- 1/4 cup Milk (whole milk or half-and-half recommended).
- 1/2 teaspoon Salt.
- 1/4 teaspoon Black Pepper.
- 1 cup Cooked Ham, finely diced.
- 1 cup Shredded Cheese (Cheddar, Swiss, or Monterey Jack).
- 1/4 cup Fresh Chives or Parsley, chopped.
- 1/4 cup Finely Diced Red Bell Pepper (optional, for color and crunch).
Equipment:
- Standard 12-cup muffin tin.
- Cooking spray or muffin liners.
🔪 Step-by-Step Instructions
Follow these simple steps for perfectly fluffy and flavorful egg muffins.
1. Prepare the Batter and Mix-ins
- Preheat your oven to 375^\circ\text{F} (190^\circ\text{C}). Lightly grease a standard 12-cup muffin tin or line it with muffin papers.
- In a large bowl, whisk the eggs, milk, salt, and pepper vigorously until the mixture is well combined and slightly frothy (as shown in the image).
- In a separate bowl, gently toss together the diced ham, shredded cheese, chopped chives/parsley, and diced red bell pepper (if using). This helps distribute the ingredients evenly.
2. Assemble the Muffins
- Distribute the ham and cheese mixture evenly among the 12 muffin cups. This prevents all the filling from sinking to the bottom.
- Slowly pour the egg mixture over the fillings in each cup, filling them about three-quarters of the way full. Do not overfill.
3. Bake Until Golden
- Place the muffin tin into the preheated oven.
- Bake for 18 to 22 minutes, or until the egg is set, the tops are puffed up, and the edges are light golden brown.
- The internal temperature should register 160^\circ\text{F} (71^\circ\text{C}).
4. Cool and Serve
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Carefully run a knife around the edges of the cups, if needed, and gently remove the muffins to a wire rack.
- Serve warm or let them cool completely before storing them in an airtight container for meal prep.
⭐ Pro Tips and Flavor Variations
- Prevent Sticking: Even when using muffin liners, a light spray of cooking oil inside the liner ensures the protein-rich egg doesn’t stick to the paper.
- Make it Veggie: Substitute the ham with sautéed mushrooms, spinach, or roasted bell peppers for a vegetarian option. Always squeeze excess moisture from wet vegetables like spinach before adding them.
- Cheese Swap: Use Feta and sun-dried tomatoes for a Greek-inspired flavor, or Pepper Jack for a spicy kick.
- Freezing for Later: These muffins freeze perfectly! Once cooled, wrap individual muffins in plastic wrap and store them in a freezer-safe bag. Reheat them in the microwave for 60-90 seconds.