Easy brunch idea! Breakfast Egg Muffins with Ham & Cheese. This make-ahead main dish is perfect for Easter or any family gathering. Can also be made in a 9 x 13 pan.
Welcome to the Easter edition of Styled & Set…where several times a year, you can find inspiration for seasonal entertaining right here. Today I’m sharing something a little bit different. Instead of a tablescape, I’m sharing an easy recipe for breakfast egg muffins with ham and cheese. If you are coming over from Designthusiasm, welcome! Lory puts this event together and keeps us all straight!
We can all use new ideas and ways to reinvent old recipes. I’ve been making this egg dish 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.
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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.
A few tips for Breakfast Egg Muffins:
- 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.
My favorite cupcake/muffin pan: Goldtouch Nonstick Muffin Pan.
Breakfast Egg Muffins with Ham & Cheese
- 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.)
- Spray a 12 vessel cupcake pan with Pam.
- 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.
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.
Bake 350 degrees F for 45-55 minutes.
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 breadfast menu. For side dish ideas and more brunch inspiration, click this link:
Now, I hope you have time to visit a few of the links listed below…especially my sweet friend, Janet from Shabbyfufu. Her style is impeccable and I’m positive you will find something to inspire you.
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Thank you for stopping by!