There’s just something about eggs being served in cute, easy-to-hold muffin form that makes them all the more appealing. We love to make these egg muffin cups with ham in advance and freeze them for a great breakfast that satisfies on busy mornings! Let’s get cooking!
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We are all about tasty breakfasts with simple ingredients that are a great source of protein. That fuel from protein and fat is more likely to satisfy bellies until lunch time more than a carbohydrate rich breakfast would.
These breakfast egg muffins, homemade sausage patties, or blueberry breakfast meatballs are all great options—and our favorites to meal prep and freeze—for when a quick breakfast is in order!
What do you need – Ingredient List
Healthy egg muffin cups are a great low carb option! This basic recipe is an easy way to use up leftover ham or veggies. And served as cute little hand-held egg bites, they’re a hit for the whole family—especially kids.
Here’s what you will need!
Eggs – 10 large eggs is the perfect amount to fill a 12 cup muffin pan.
Ham – Either slices of ham or chopped up baked ham work great in this easy recipe.
Shredded Cheese – We always avoid pre-shredded cheese in favor of shredding our own because the anti-caking ingredients in pre-shredded cheese make it not melt well. But cheddar cheese, pepper jack, or any kind of cheese will work.
Dried Greens or Finely Chopped Kale
Onion
Garlic
Salt and Black Pepper
Easy swaps and Substitutions
Eggs. While we usually use whole eggs in these egg breakfast cups, it can be a great way to use up extra egg whites that you may have on hand from adding to a cup of coffee or using in homemade ice cream. I wouldn’t substitute more than 2-3 whole eggs for egg whites in this recipe to keep the nice fluffy texture.
Meat. Our go-to is to dice up a larger piece of ham in this recipe. You could also use deli ham or thinner slices of ham from the grocery store. Alternatively, you could swap the ham for ground sausage or crumbled bacon.
Veggies. The sky is the limit on substitutions you could make here. Red pepper or green pepper, chopped spinach or other greens, green onions, or even broccoli would be great additions. The big thing to keep in mind here is not adding too many veggies with extra moisture to make your egg cups overly mushy. I’ve found that adding a moderate amount of just 2-3 veggie varieties works best.
Herbs. This is a great way to use a fresh herb you may have from your garden or whatever you have on hand to suite your tastes. You could swap the garlic cloves for garlic powder or diced onion for onion powder. To give it a Mexican flavor, add some chili powder or maybe Italian spices with freshly grated parmesan cheese or mozzarella. This is a very simple recipe, have fun experimenting with it to spice it up however you like!
How do you Make Breakfast Egg Muffins?
This is one of the easiest breakfast recipes out there!
Simply sauté any veggies that need to be softened. We do this with our garlic and onions.
Create your egg mixture by adding your eggs to a bowl and mixing them with your veggies, meat, and any herbs and spices you are adding.
Using a ladle, scoop the egg mixture into prepared muffin cups or use silicone muffin cups.
After the muffins are filled, sprinkle your shredded cheese on top.
Bake at 350°F for 18-20 minutes until eggs are cooked through and cheese is melted.
Easy Egg Muffin Cups with Ham Recipe
Yield: 12 Muffins
Ingredients:
10 eggs
1 cup chopped Ham or meat of choice
1 medium onion, diced
2 garlic cloves, minced
¼ cup dried nettle or greens or 2 stalks kale, finely chopped
1 cup shredded cheese
1 tsp salt
½ tsp pepper
Directions:
1. Sauté onion and garlic until soft for 3-5 minutes.
2. Crack eggs and put in large bowl. Add veggies, greens, meat, salt, and pepper to your eggs and mix thoroughly.
3. Carefully spoon your egg mixture into prepared muffin cups.
4. Sprinkle with 1-2 tbsp of shredded cheese over each individual muffin.
5. Bake at 350°F for 18-20 minutes.
6. Serve and enjoy or freeze for later (see instructions below).
How long will they store?
These egg muffin cups with ham will store for 3-5 days in the fridge in an airtight container. Simply rewarm as needed in the oven or microwave.
How do you freeze and reheat breakfast egg cups for best results?
We love to make a big batch of these muffin cups and freeze them to have on hand. To freeze, place the room temperature egg cups in a single layer on a baking sheet lined with a silicone mat or parchment paper and freeze until solid. Then store in freezer bags. They will store well in the freezer for up to 6 months.
To reheat, simply remove egg cups from frozen and warm in the oven at 350°F for 15 minutes until warmed through or reheat in the microwave until heated through. For best results, we recommend reheating in the oven.
How do I serve these healthy egg cups?
We love to have these ready to go for busy mornings and serve them alongside yogurt with fruit or baked oatmeal.
Can you use egg whites instead?
We would not recommend completely substituting the whole eggs for egg whites because of how it would alter the texture of the egg cups. However, you could substitute 2-3 whole eggs for egg whites and still maintain good results.
Looking for more protein-rich, healthy breakfast ideas? These are some of our favorites!
Potato Crusted Quiche
Poached Eggs in the Instant Pot
Easy Homemade Sausage Patties
Blueberry Breakfast Meatballs
Easy Egg Muffin Cups with Ham Recipe (Freezer Safe)
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
There’s just something about eggs being served in cute, easy-to-hold muffin form that makes them all the more appealing. We love to make these egg muffin cups with ham in advance and freeze them for a great breakfast that satisfies on busy mornings!
Ingredients
- 10 eggs
- 1 cup chopped Ham or meat of choice
- 1 medium onion, diced
- 2 garlic cloves, minced
- ¼ cup dried nettle or greens or 2 stalks kale, finely chopped
- 1 cup shredded cheese
- 1 tsp salt
- ½ tsp pepper
Instructions
- Sauté onion and garlic until soft for 3-5 minutes.
- Crack eggs and put in large bowl. Add veggies, greens, meat, salt, and pepper to your eggs and mix thoroughly.
- Carefully spoon your egg mixture into prepared muffin cups.
- Sprinkle with 1-2 tbsp of shredded cheese over each individual muffin.
- Bake at 350°F for 18-20 minutes.
- Serve and enjoy or freeze for later (see instructions below).
Notes
We love to make a big batch of these muffin cups and freeze them to have on hand. To freeze, place the room temperature egg cups in a single layer on a baking sheet lined with a silicone mat or parchment paper and freeze until solid. Then store in freezer bags. They will store well in the freezer for up to 6 months.
To reheat, simply remove egg cups from frozen and warm in the oven at 350°F for 15 minutes until warmed through or reheat in the microwave until heated through. For best results, we recommend reheating in the oven.
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