Breakfast Egg Muffins with Ham & Cheese
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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.
We can all use new ideas and ways to reinvent old recipes. I’ve been making this particular egg dish in a 9×13 pan for so many years I’ve lost count. I recently adapted it so it could be served individually as little breakfast muffins. If it’s possible to improve on something already wonderful, this is it.
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.
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.
Variations
- To make in a 9×13 baking dish: increase half and half to 2 1/2 cups. Increase cheese to 2 cups. Beat eggs in a large bowl. Add remaining ingredients and mix together. Pour into 9 x 13 pan sprayed with Pam. Refrigerate overnight. Bake at 350 degrees F for 45-55 minutes.
- 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.
Shop + Source
*Affiliate links included. See my disclosure statement. As an Amazon Associate, I earn from qualifying purchases.
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!
Breakfast Egg Muffins with Ham & Cheese
Ingredients
- 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
Increase cheese to 2 cups.
Beat eggs in a large bowl.
Add remaining ingredients and mix together.
Pour into 9 x 13 pan sprayed with Pam.
Refrigerate overnight.
Bake 350 degrees F for 45-55 minutes.
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you
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Would they turn out ok if you use browned breakfast sausage ground meat instead of the ham?
Hi Linda! I’m probably too late with this reply…but yes, any kind of meat can be substituted for the ham. Thank you!
So yummy, Ann! I have a recipe that’s very similar to this that’s a hit at our house and perfect for Christmas morning and would be perfect for Easter too!