5.0 from 6 votes
Ham and Cheese Breakfast Muffins
These ham and cheese muffins are a great make ahead breakfast full of healthy and filling ingredients. Make up a batch of these egg bites on the weekend and enjoy them for grab and go breakfasts throughout the week.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 egg muffins
Calories: 166 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 bell peppers 1 green & 1 red, chopped
- 1 small onion finely chopped
- 8 oz leftover ham cubed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 to 7 eggs
- ¼ cup milk regular or dairy-free
- 2 cups shredded cheese
Instructions
- Preheat the oven to 375 F and line a muffin tin with silicone muffin molds.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.
- Add the chopped bell peppers and season with salt and pepper. Stir everything together and cook for about 5 minutes until the onions start to brown.
- Add ham to the skillet and toss to combine.
- Fill each muffin mold with the mixture so that each is filled to about 3/4 full.
- In a medium mixing bowl, crack the eggs and add milk. Lightly whisk the eggs and milk but don’t overbeat them if you want to have fluffy egg muffins.
- Pour about 3 tablespoons of the whisked eggs into each muffin cup, equally distributing among the cups. Fill to the top but be careful not to overfill each muffin cup.
- Top each cup with about 1 Tbsp shredded cheese each.
- Bake for about 20 minutes, or until breakfast muffins are set and cooked through, and are lightly golden. Allow muffins to cool in the pan on top of a wire rack for about 5 minutes before removing.
- Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.
Cup of Yum
Notes
- Silicone muffin molds are great to use for this recipe as the egg bites are easy to remove. You can make them straight in a muffin tin, but be sure to oil it well before adding the ingredients.
- Don't over beat the egg and milk mixture. If you do, they won't rise as much when they are baked.
- If making ahead, let the ham and cheese breakfast muffins cool completely before storing.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
113mg
(38%)
Sodium
479mg
(20%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
937IU
(19%)
Vitamin C
26mg
(29%)
Calcium
157mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12egg muffins
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 479mg | 20% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 26mg | 29% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.