Breakfast Egg Muffins with Ham & Cheese

This breakfast egg muffins recipe has been on my site for years, and it’s one I return to again and again. It began as a classic egg casserole baked in a 9 x 13 pan for holiday mornings and family gatherings. Eventually I started making it in muffin tins for individual servings, and it quickly became a favorite. These breakfast egg muffins are simple, dependable, and perfect for brunch, meal prep, or busy weekday mornings.

Why You’ll Love This Recipe

The best thing about these breakfast egg muffins is that the recipe is make-ahead. Put it together the night before, and then bake on the morning of your gathering. 

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How To Make

• Spray a 12 vessel cupcake pan with non-stick spray.
• Place cupcake pan on a cookie sheet.
• Whisk two eggs in a large bowl until fluffy.
• Add cubed bread and mix until the bread is saturated.
• Divide egg/bread mixture into each vessel.
• With a spoon, flatten the bread so it forms a crust on the bottom of each vessel.
• Add the ham equally into each vessel.
• Sprinkle the cheese on top of the ham. Use a heaping tablespoon for each vesssel.
• Using the same bowl, whisk the remaining 4 eggs until fluffy.
• Add half & half, mustard, salt, and garlic powder. Whisk well.
• Ladle mixture into each vessel, filling to the top of the rim but not spilling out.
• Refrigerate overnight or several hours.
• When ready, preheat oven to 350 degrees F.
• Bake for 40 minutes. Muffins should be golden brown and set in the middle.
• Let cool for 5 minutes. Remove muffins from pan and serve warm.

Tips And Tricks

• Before you begin the assembly, place the muffin pan on a cookie sheet. This guarantees that nothing spills over when you place it in the refrigerator, or when it’s in the oven.
• The first step is a very thin bread crust on the bottom of the muffin. You may think you don’t have enough to go around, but just divide the bread/egg mixture evenly into the twelve vessels. There’s plenty, I promise. After that, these breakfast egg muffins go together in no time. 
• Once these little bites of delight cool for just a few minutes, they can be easily from the pan. They make a perfect addition to any holiday brunch or breakfast menu.

To Make In A 9 x 13 baking dish

More Variations

• Other tasty cheese choices: Colby Jack, Swiss, Le Gruyère, Monterey Jack, Jarlsberg, Pepper Jack.
• Additions: sweet onion, green pepper, baby spinach, leek, garlic, green onion. Make sure to finely chop everything.
• Substitutions for the ham: cooked and crumbled bacon or sausage.

Breakfast Egg Muffins with Ham & Cheese

By: Ann Drake

Easy brunch idea! These breakfast egg muffins are a make-ahead main dish that's perfect for Easter or any family gathering. With just a few adaptations, this can also be made in a 9 x 13 pan.

5 from 5 votes

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 muffins

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Ingredients

 

½ x1x2x3x

• ▢ 6 eggs
• ▢ 1 1/2 cups half and half
• ▢ 1 cup sharp cheddar cheese finely grated
• ▢ 8 oz. package diced ham
• ▢ 1 teaspoon dry mustard
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon garlic powder
• ▢ 6 slices bread no crust and cubed (use 7 if slices are small or thin.)

Instructions

• Spray a 12 vessel cupcake pan with non-stick spray.
• Place cupcake pan on a cookie sheet.
• Whisk two eggs in a large bowl until fluffy.
• Add cubed bread and mix until the bread is saturated.
• Divide egg/bread mixture into each vessel.
• With a spoon, flatten the bread so it forms a crust on the bottom of each vessel.
• Add the ham equally into each vessel.
• Sprinkle the cheese on top of the ham. Use a heaping tablespoon for each vesssel.
• Using the same bowl, whisk the remaining 4 eggs until fluffy.
• Add half & half, mustard, salt, and garlic powder. Whisk well.
• Ladle mixture into each vessel, filling to the top of the rim but not spilling out.
• Refrigerate overnight or several hours.
• When ready, preheat oven to 350 degrees F.
• Bake for 40 minutes. Muffins should be golden brown and set in the middle.
• Let cool for 5 minutes. Remove muffins from pan and serve warm.

Notes

To make this recipe in a 9 x 13 pan, skip the muffin crust step and mix all ingredients together as directed below.

• Increase half and half to 2 1/2 cups.
• Increase cheese to 2 cups.
• In a large bowl, beat the eggs.
• Add the bread and remaining ingredients; mix well.
• Pour into a 9 x 13 pan that has been sprayed with non-stick spray.
• Cover and refrigerate overnight.
• Bake at 350 degrees F for 45-55 minutes. 
• Top should be golden and liquid should be well set.

Nutrition Label

Nutrition Facts

Breakfast Egg Muffins with Ham & Cheese

Amount per Serving

Calories

149

% Daily Value*

Fat

 

9

g

14

%

Cholesterol

 

103

mg

34

%

Sodium

 

377

mg

16

%

Potassium

 

107

mg

3

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

Breakfast egg muffins are a quick and versatile choice for a family gathering or breakfast-on-the-go. They can be packed with a variety of ingredients like vegetables, cheese, and meats to suit any taste. Their make-ahead convenience, along with their amazing taste, make them a great choice for weekday mornings and weekends alike!

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