Step 4: Fill the Muffin Tin
- Pour the egg mixture evenly into the prepared muffin cups.
- Fill each cup about 3/4 full; the muffins will rise slightly while baking.
Step 5: Bake
- Place the muffin tin in the preheated oven and bake for 18–22 minutes.
- The muffins are done when the eggs are set, slightly golden on top, and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Let the muffins cool for 5 minutes in the pan before removing them.
- Serve warm, or allow them to cool completely and store in an airtight container in the fridge for up to 5 days.
Tip: These muffins can also be frozen. Wrap them individually in foil or plastic wrap and heat them in the microwave for 30–60 seconds before eating.
Variations and Tips
- Vegetarian version: Replace ham with spinach, mushrooms, or zucchini.
- Spicy kick: Add chopped jalapeños or a sprinkle of chili flakes.
- Cheese options: Swiss, pepper jack, or feta give unique flavors.
- Meal prep hack: Double the recipe for a full week of breakfast-ready muffins.
Why You’ll Love These Muffins
- High-protein: Eggs and ham provide lasting energy.
- Portable: Perfect for on-the-go mornings.
- Customizable: Add any vegetables, herbs, or spices you love.
- Quick and easy: From prep to plate in under 30 minutes.
With these Ham and Cheese Egg Muffins, you can enjoy a warm, flavorful, and protein-packed breakfast every day. They’re simple to make, endlessly customizable, and a hit with both kids and adults. Once you try them, they’ll become a staple in your kitchen!
If you want, I can also make a shortcut version for meal prep that freezes perfectly and reheats like fresh—ideal for busy school mornings. Do you want me to do that?
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