Do you want an easy recipe for a hot breakfast that the whole family will love? Try these Ham, Egg, & Cheese Muffins for your next busy morning.
Ham, Egg, & Cheese Muffins
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We love bacon and eggs for breakfast. But let’s be honest, frying bacon for 3 people (who all love an extra slice or two) in a skillet on the stove can take a long time. And can make a mess. And when I’m trying to keep Little Doc out of grease splatter range, well, let’s just say that I have my hands full. (Now I cook bacon in the oven. It’s so much easier and less messy!)
I was inspired by a recipe for an oven omelet in “Mom Knows Best” by Gooseberry Patch. I knew this would be a good way to get our hot breakfast – with eggs and meat – without taking forever, or making a splattery mess!
I used 1 cup of chopped ham in this Ham, Egg, & Cheese Muffin recipe, but you could easily substitute bacon. I would use 8 slices of bacon, cooked crisp, and crumbled. Just mix the crumbled bacon into the eggs with the rest of the ingredients, and cook it the same way.
These egg muffins are loaded with green peppers and onions. If you aren’t crazy about those flavors, mix it up! Swap in red peppers for more fun color, use broccoli or spinach for some greens, use pepperoni and mozzarella instead of ham and cheddar… experiment with new veggies or modify the breakfast foods your family already loves and make it mini-sized in muffin pans! We will definitely be trying out some other combinations with these muffins!
The Cheddar cheese in these muffins does make them just a little bit greasy. They work great to grab one or two as a to-go breakfast, just make sure to bring a napkin with you.
What’s your favorite breakfast combination?
Enjoy!
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Printable Recipe Card for Ham, Egg, & Cheese Muffins
- 8 eggs
- ½ cup half-and-half
- 1 cup shredded Cheddar cheese
- 1 cup cooked ham, finely chopped
- 1 green pepper, finely chopped
- ½ onion, finely chopped
- In a large bowl, whisk together eggs and half-and-half.
- Mix in ham, pepper, and onion. Fold in shredded cheese.
- Spray cups in a muffin pan with non-stick spray. Pour egg mixture evenly into muffin cups (will fill 10-12 cups).
- Bake at 400 degrees for 20-25 minutes, until eggs are set.
- Let cool in tins for 5 minutes, then turn out and enjoy.
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You have some delicious food here which is also easily prepared. Thanks so much for all you do for us! You make cooking a simple pleasure!
Thanks, Pamela! I hope to inspire more people to have fun in the kitchen!