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Ham and Cheese Egg Cups

Portable, protein-packed egg muffins with ham and cheese, perfect for healthy make-ahead breakfasts.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Egg Mixture
  • 12 large eggs
  • 1 cup diced ham about 6 ounces
  • 1 cup shredded cheddar cheese
  • 0.5 cup milk or plant-based alternative
  • 0.5 cup chopped spinach optional
  • 0.25 cup diced bell peppers
  • 0.25 cup diced onions optional
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Whisk eggs in a large bowl until frothy.
  3. Add milk, garlic powder, salt, and pepper; whisk to combine.
  4. Stir in ham, cheese, spinach, bell peppers, and onions.
  5. Pour mixture into muffin tins, filling 3/4 full.
  6. Bake for 20-25 minutes until set and golden.
  7. Cool for 5 minutes, then remove from tin.
  8. Store or serve as desired.

Notes

Customize with veggies or different cheeses for variety.