Cheesy Ham and Egg Cups baked in a muffin tin are super easy to make and are ready in under 30 minutes! If you have any leftover ham, you’ll want to set some aside and make these for breakfast.
I had another post planned for today, and I really didn’t even plan on making these ham and egg muffins. Actually, I’ve never made anything but traditional muffins in a muffin tin, but that’s definitely changing — soon!
I know there are a billion recipes for muffin tin meals out there, and now I know why they’re so popular.
I love making ham and eggs with thick slices of leftover ham, but the kids don’t care for this combo at all. Normally, I would make it anyway, but I didn’t feel like doing battle today. Since the kiddos eat just about anything that looks like a muffin, I decided to make this version instead.
And since the the Hubs is a huge fan of ham and cheese anything, we worked together on this one!
Ingredients for Cheesy Ham and Egg Cups
Cheesy Ham and Egg Cups
Ingredients
- 1 dozen eggs
- 1 cup cooked ham diced
- 1 cup shredded colby jack or cheddar cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon dried minced onions
- 1 teaspoon ground pepper
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
- Whisk eggs, pepper, onions and mustard together, then stir in ham and shredded cheddar or colby jack.
- Fill muffin cups almost to the tops with egg mixture, and bake for about 20 minutes or until toothpick comes out fairly clean.
- Top with Parmesan cheese before serving, and enjoy!
Nutrition
Carol says
December 28, 2015 at 4:55 amThese sound really good, Dee! The Man cooked a ham for us for Christmas day. I'll have to really cut this recipe down for just the two of us!
Warm hugs,
Carol
Sandy McAllister says
December 28, 2015 at 4:55 amI going to make them right now Thanks for sharing
Heart says
December 28, 2015 at 4:55 amYour Cheesy Ham and Egg muffin is definitely one of the best! I'm a great fan of egg and I'm sure this one tastes good. Thanks for the recipe!
Mother of 3 says
January 2, 2016 at 7:15 amThose sound good. We have to much ham leftover (and I've already made a good three recipes). Even better– I think I have all the ingredients already!
Dee M says
January 3, 2016 at 2:53 amI hope you like them — we're trying out different versions since these are so easy! 🙂
Dee M says
January 3, 2016 at 2:53 amIf you try them, let me know how they turned out! 🙂
Dee M says
January 3, 2016 at 2:55 amThanks for stopping by! I hope you enjoy them. 🙂
Dee M says
January 3, 2016 at 2:56 amThey also heat up nicely. The Hubs had the extras for breakfast during the week. 🙂
Miz Helen says
January 3, 2016 at 8:13 pmWe will just love your Cheesy Ham and Egg Cups, Dee. Thanks so much for sharing with Full Plate Thursday and Happy New Year!
Miz Helen
Carlee says
January 4, 2016 at 5:11 amWe are huge egg fans here, so I know these will be a hit!
Desiree says
April 17, 2017 at 7:25 pmHi there,
I have a ton of ham and eggs, but I am leaving on vaca in a day. I am wondering if I can freeze these?
Thanks : )
Dee says
April 17, 2017 at 9:06 pmI haven’t personally tried to, but I know some people who have. If you wrap them up well, they should be fine. 🙂
Bettina says
October 19, 2018 at 5:18 amDee, can I get the nutritional breakdown? On a low-carb eating plan. Thanks!
Dee says
October 19, 2018 at 9:23 amHi Bettina. I’m working on getting nutritional info on my recipes, but I ran this through Spark recipes and came out with 151 calories per muffin and 1.4 g carbs. Hope this helps. 🙂