Egg Muffins with Ham and Cheese

Name: Egg Muffins with Ham and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs egg (large); 150 g ham (diced into small cubes); 100 g cheddar cheese (shredded); 0.5 pcs bell pepper (small, finely diced); 0.25 pcs onion (small, finely minced); 0.25 tsp salt; 1 pinch black pepper; 1 tsp oil (for greasing the muffin tin); 1 tbsp fresh chives (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Fluffy, protein-packed egg muffins loaded with savory diced ham and melted cheddar cheese. These handheld breakfast bites are baked in a muffin tin until golden and puffed, perfect for busy mornings or meal prep. Ready in under 30 minutes with just a handful of simple ingredients.

PREP

10m

COOK

20m

SERVES

2 PIECES

359 cal

SERVINGS

INGREDIENTS

For 4 servings

8 pcsegg · large150 gham · diced into small cubes100 gcheddar cheese · shredded½ pcsbell pepper · small, finely diced¼ pcsonion · small, finely minced¼ tspsalt1 pinchblack pepper1 tspoil · for greasing the muffin tin1 tbspfresh chives · chopped, for garnish

NUTRITION · PER SERVING

359

CALORIES · 2 PIECES

Protein25g · 28%

Carbs3g · 3%

Fat27g · 68%

Fiber0g

Sugar1g

Saturated fat11g

Cholesterol425mg

Sodium918mg

Potassium322mg

Phosphorus388mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Preheat the oven and prepare the muffin tin.
1.Preheat oven to 375°F (190°C).
2.Lightly grease 8 cups of a 12-cup muffin tin with oil.
3.Dice the ham into small cubes and finely dice the bell pepper and onion.
mix · ~2 min
Whisk the eggs and season.
1.Crack eggs into a medium mixing bowl.
2.Add salt and black pepper.
3.Whisk gently until yolks and whites are just combined — don't overbeat.
TIPStop whisking as soon as you see a uniform pale yellow. Overbeating incorporates too much air and makes the muffins rubbery.
assemble · ~3 min
Fill the muffin cups.
1.Divide the diced ham evenly among the 8 greased muffin cups.
2.Sprinkle the diced bell pepper and onion over the ham.
3.Top each cup with shredded cheddar cheese.
4.Pour the whisked egg mixture over the fillings, filling each cup about 3/4 full.
TIPLeave a little room at the top — the eggs will puff up as they bake.
bake · ~20 min
Bake until set and golden.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, until the egg muffins are puffed, set in the center, and lightly golden on top.
TIPThe muffins are done when a toothpick inserted in the center comes out clean. They'll deflate slightly as they cool — that's normal.
rest · ~3 min
Cool briefly in the pan.
Remove from the oven and let the muffins rest in the tin for 2-3 minutes. Run a butter knife around the edges to loosen, then transfer to a wire rack or plate.
garnish
Garnish with fresh chives and serve warm.
Sprinkle chopped fresh chives over the egg muffins and serve immediately while warm and fluffy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For fluffier muffins, whisk the eggs just until blended — overbeating incorporates too much air and makes them rubbery.
2
Dice ham, bell pepper, and onion into uniform small cubes so everything cooks evenly and fits neatly into each cup.
3
Fill muffin cups only 3/4 full; eggs puff during baking and need room to rise without overflowing.
4
Let muffins rest in the pan for 2-3 minutes before loosening edges — this helps them hold together and release cleanly.
5
Store cooled muffins in an airtight container in the fridge for up to 4 days; reheat in a toaster oven or microwave.
6
For freezer prep, wrap each muffin individually in plastic wrap, then place in a freezer bag — thaw overnight and reheat.

RECIPE VARIATIONS