4.7 from 98 votes
Leftover Ham and Cheese Breakfast Muffins
These Leftover Ham and Cheese Breakfast Muffins blend diced ham, sautéed onions, bell peppers, and hash browns folded into an egg and cheese mixture, baked to create portable, savory muffins. The combination yields a golden, set top with soft, flavorful interiors that make them ideal for breakfast or brunch. The recipe uses leftover ham, making efficient use of ingredients.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
12
Calories:
231 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 2 cups hash brown potatoes cubed, 1 bag, frozen
- 2 cups ham chopped, leftover
- ½ teaspoon black pepper ground
- 6 large egg
- ¼ cup milk
- 1 tablespoon hot sauce optional
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375℉. Spray a 12 cup muffin pan with cooking spray.
- 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, hash brown potatoes and season with pepper. Stir everything together and cook for about 5 minutes until the potatoes start to brown.
- Add the ham and cook for another minute until the ham heats through. Transfer this mixture to a large bowl and let it cool for about 5 minutes.
- In a smaller bowl whisk the eggs, milk and hot sauce together. Pour this mixture over the ham mixture. Add the shredded cheese and stir everything together.
- Using an ice cream scoop fill each muffin tin with the egg and ham mixture. You can fill all the way to the top, and you should have enough for 12 muffins.
- Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.
- Let the muffins cool for a couple minutes in the muffin pan before transferring to a cooling rack.
Cup of Yum
Notes
- Grease the muffin pan well or use nonstick spray to prevent sticking during baking.
- Allow the cooked ham and veggie mixture to cool to room temperature before adding eggs to avoid prematurely cooking the eggs.
- Using an ice cream scoop to portion batter into muffin tins ensures uniform muffin size and even cooking.
- Salt is typically unnecessary as ham provides sufficient seasoning; adjust according to taste.
Nutrition Information
Serving
1muffin
Calories
231kcal
(12%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
127mg
(42%)
Sodium
476mg
(20%)
Potassium
282mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
678IU
(14%)
Vitamin C
25mg
(28%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 231
% Daily Value*
| Serving | 1muffin | |
| Calories | 231kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 476mg | 20% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.