Introduction

These egg muffins are a perfect grab-and-go breakfast or snack, packed with savory ham, cheese, and veggies. They’re easy to prepare ahead and bake to fluffy, flavorful perfection. Whether for meal prep or a quick morning bite, these muffins are sure to please.

A round white plate filled with about twelve small egg muffins stacked and spread out, each muffin showing a soft and slightly fluffy yellow egg base mixed with small diced red bell peppers, green herbs, and bits of cheese, creating a colorful speckled pattern on the top and sides. The muffins have a smooth and slightly glossy texture on top, with some fresh green parsley sprigs used as garnish around the plate edges. The whole setup is placed on a white marbled surface with a folded beige cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 large eggs
1/3 cup half and half
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 cup cooked ham, diced
¾ cup finely chopped bell pepper (red or green)
2/3 cup sharp cheddar cheese, shredded
¼ cup Parmesan cheese, shredded
¼ cup green onions, finely diced
2 tablespoons parsley, roughly chopped

Instructions

Step 1: Preheat the oven to 375°F. Generously spray a muffin tin with nonstick cooking spray.
Step 2: Use paper towels to remove excess moisture from the ham and bell peppers to prevent sogginess.
Step 3: Crack the eggs into a large bowl and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk gently until just combined, being careful not to overmix.
Step 4: Combine the ham, bell peppers, cheddar, Parmesan, green onions, and parsley. Spoon about 2 tablespoons of this mixture into each muffin cup.
Step 5: Pour or ladle the egg mixture over the fillings, filling each cup nearly to the top but leaving a little room.
Step 6: Bake for 18 to 20 minutes. The centers should be slightly jiggly when done, as they will continue to set once out of the oven.
Step 7: Let the muffins cool in the pan for 5 minutes. Run a butter knife around each edge to loosen and gently remove the muffins. Serve warm.

Tips & Variations

Dry your fillings well to avoid watery muffins and a better texture.
Substitute ham with cooked bacon, sausage, or spinach for different flavors.
Use different cheeses like mozzarella or pepper jack for a twist.
These muffins freeze well—wrap individually for easy reheating.

Storage

Store cooked egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 to 60 seconds until warm. For longer storage, freeze them wrapped individually for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a stack of mini egg muffins, around two layers high, with a golden-yellow texture. Each muffin is speckled with small bits of green herbs, red bell peppers, and some light pink pieces that look like ham, giving a colorful, fresh look. The surface of the muffins is slightly shiny and fluffy, with a soft, cooked texture showing some browning around the edges. Small green herb pieces are scattered on the plate around the muffins. The plate sits on a white marbled surface, and the photo is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, they are great for meal prep. You can bake them ahead and store in the fridge or freezer for quick breakfasts throughout the week.

Can I customize the fillings?

Absolutely. These egg muffins are very versatile. Feel free to swap out ham for other proteins, add different vegetables, or change the cheeses to suit your taste.