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Ham & Cheese Egg Muffins – Easy, Make-Ahead Breakfast Bites

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 3/4 cup diced ham (cooked; deli or leftover ham both work)
  • 1 cup shredded cheddar cheese (or a cheddar–mozzarella blend)
  • 1/2 cup finely chopped bell pepper (any color)
  • 1/4 cup finely chopped green onions (or 2 tablespoons minced red onion)
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1 teaspoon Dijon mustard (optional but recommended for flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons chopped fresh parsley (optional)
  • Nonstick cooking spray or neutral oil for the muffin tin

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with cooking spray or brush with oil. Make sure the sides are coated well to prevent sticking.
  2. Prep the mix-ins: Dice the ham and chop the veggies into very small pieces. Smaller pieces distribute better and help the muffins hold together.
  3. Whisk the eggs: In a large bowl, whisk eggs, milk, Dijon, garlic powder, onion powder, salt, and pepper until smooth and slightly frothy. The milk and whisking help keep the texture tender.
  4. Add the fillings: Stir in the ham, cheese, bell pepper, green onions, and parsley. The mixture will look full—this is what gives each muffin plenty of flavor.
  5. Portion the batter: Divide evenly among the 12 muffin cups. Fill each cup about 3/4 full. Give the tin a gentle tap on the counter to level the mixture.
  6. Bake: Place on the middle rack and bake for 16–20 minutes, or until the centers are just set and a toothpick comes out mostly clean. They will puff in the oven and settle slightly as they cool.
  7. Cool briefly: Let the muffins rest in the pan for 3–5 minutes. Run a thin knife around the edges if needed to loosen them.
  8. Serve or store: Enjoy warm, or cool completely on a rack before refrigerating or freezing. Add a sprinkle of extra cheese on top while hot if you want a melty finish.