Egg Muffin Cups with Ham and Cheese make an ideal grab-and-go breakfast for hectic mornings. Packed with protein-rich eggs, savory ham, melted cheese, and flavorful herbs, these bite-sized delights are both satisfying and portable. Whether you’re planning a quick weekday breakfast, a weekend brunch, or a grab-and-go snack, these muffins check all the boxes for convenience and taste. Even better, they’re customizable—swap in your favorite veggies, cheeses, or meats for a unique twist every time. With minimal prep and simple ingredients, you can have a nutritious breakfast ready in under 30 minutes.
Why You’ll Love These Egg Muffin Cups
These egg muffin cups aren’t just delicious—they’re a game-changer for meal prep. They’re hearty enough to keep you full, versatile enough to suit any taste preference, and perfect for freezing and reheating. They’re also a fantastic way to use up leftover bread or deli meats. Whether you’re serving them for a brunch gathering or need a kid-friendly breakfast option, these muffins are sure to become a household favorite.
Ingredients
Here’s what you’ll need to make these delicious muffins:
4 large eggs
¼ cup whole milk – adds creaminess and helps create a light, fluffy texture
½ teaspoon dry mustard – adds a subtle tangy depth
¼ cup grated Parmesan cheese – for a sharp, salty bite
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ½ cups cubed bread – sourdough, French, or white bread
1 small tomato, seeded and diced
1 cup diced ham (about 3 ounces)
½ cup fontina cheese (about 4 ounces), cut into small cubes
2 tablespoons fresh basil, thinly sliced
Step-by-Step: How to Make Egg Muffin Cups
Prepare the egg mixture: In a mixing bowl, whisk together the milk and dry mustard until fully blended. Add in the eggs, Parmesan, salt, and pepper, and whisk again until smooth.
Combine the filling: In a separate bowl, mix the cubed bread, diced ham, tomato, fontina cheese, and basil until evenly distributed.
Fill the muffin cups: Spray a 12-cup muffin tin (or a 6-cup popover pan) with non-stick spray. Evenly divide the bread mixture among the cups.
Add the egg mixture: Whisk the egg mixture again, then pour it over the bread mixture in each cup, filling them about ⅔ of the way.
Chill (optional): Cover the pan with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavor.
Bake: Preheat the oven to 350°F. Bake for 20–30 minutes, until the eggs are fully set and gently pulling away from the sides.
Cool and serve: Let the muffins rest in the tin for 5 minutes before removing. Enjoy them warm, at room temperature, or refrigerate for later.
Helpful Tips
Opt for day-old bread for the best texture, as it absorbs the egg mixture without becoming soggy.
Don’t overfill the muffin cups—leave some space for the egg mixture to expand as it bakes.
Reheat gently in the microwave or oven to keep them fluffy and moist.
Substitutions and Variations
Cheese swap: Try cheddar, mozzarella, or Swiss instead of fontina.
Vegetarian option: Skip the ham and add sautéed mushrooms, spinach, or bell peppers.
For a spicy kick, sprinkle in some red pepper flakes or add finely chopped jalapeños.
Bread-free version: Omit the bread and use extra veggies for a low-carb alternative.
Storage Instructions
Refrigerate in an airtight container for up to 4–5 days.
For longer storage, wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven when ready to eat.
Nutritional Information
Calories: 83 kcal
Carbohydrates: 4 g
Protein: 6 g
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 68 mg
Sodium: 360 mg
Serving Suggestions
Serve these egg muffins alongside fresh fruit for a well-rounded breakfast.
Add a splash of hot sauce or a spoonful of salsa for extra flavor.
Serve with a light salad for a simple brunch spread.
Frequently Asked Questions About Egg Muffin Cups
Can I make these ahead of time?
Absolutely! These muffins are perfect for meal prep. Make them over the weekend, store them in the fridge, and enjoy all week long.
Can I freeze egg muffins?
Yes! Let them cool completely, wrap individually, and freeze for up to 3 months. Reheat in the microwave or oven when ready to eat.
Why are my egg muffins soggy?
This usually happens when there’s too much liquid or the vegetables weren’t drained properly. Use drier veggies and avoid overfilling the cups.
Can I make them dairy-free?
Yes! Use non-dairy milk and dairy-free cheese alternatives for a similar result.
Do I need to refrigerate them before baking?
Refrigerating helps the flavors meld, but if you’re short on time, you can bake them immediately.
Conclusion
Thank you for stopping by and trying these Egg Muffin Cups with Ham and Cheese! They’re one of my favorite quick breakfasts because they’re easy to make, incredibly flavorful, and perfect for busy mornings. Whether you enjoy them fresh out of the oven or make a big batch for the week, these muffins are sure to keep you satisfied and energized. Wishing you happy cooking, and thank you for being part of our food-loving family!
Print
Egg Muffin Cups with Ham and Cheese
- Total Time: 35–95 minutes (depending on chilling time)
- Yield: 12 muffins 1x
Description
Egg Muffin Cups with Ham and Cheese make an ideal grab-and-go breakfast for hectic mornings. They’re protein-packed, flavorful, freezer-friendly, and perfect for meal prep.
Ingredients
4 large eggs
¼ cup whole milk
½ teaspoon dry mustard
¼ cup grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ½ cups cubed bread (sourdough, French, or white bread)
1 small tomato, seeded and diced
1 cup diced ham (about 3 ounces)
½ cup fontina cheese (about 4 ounces), cubed
2 tablespoons fresh basil, thinly sliced
Instructions
Prepare the egg mixture: In a mixing bowl, whisk together the milk and dry mustard until fully blended. Add in the eggs, Parmesan, salt, and pepper, and whisk again until smooth.
Combine the filling: In a separate bowl, mix the cubed bread, diced ham, tomato, fontina cheese, and basil until evenly distributed.
Fill the muffin cups: Spray a 12-cup muffin tin (or a 6-cup popover pan) with non-stick spray. Evenly divide the bread mixture among the cups.
Add the egg mixture: Whisk the egg mixture again, then pour it over the bread mixture in each cup, filling them about ⅔ of the way.
Chill (optional): Cover the pan with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavor.
Bake: Preheat the oven to 350°F. Bake for 20–30 minutes, until the eggs are fully set and gently pulling away from the sides.
Cool and serve: Let the muffins rest in the tin for 5 minutes before removing. Enjoy them warm, at room temperature, or refrigerate for later.
Notes
Use day-old bread for the best texture.
Refrigerate for up to 5 days or freeze individually wrapped for up to 3 months.
Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 83 kcal
- Sugar: 1 g
- Carbohydrates: 4 g
- Protein: 6 g