These easy Ham, Egg and Cheese Breakfast Muffins taste like your favorite ham & cheese biscuits. They are perfect for busy mornings when you don't have time to cook but want to serve a hot, homemade meal.
This post is sponsored by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
We’ve always been a grab a bowl of cereal kind of family.
I’d love to serve a hearty meal each morning but the chance of me having time to cook a hot fresh breakfast before school is slim.
It’s all because I tend to work late into the night and have too much to do in the a.m. 🙁
My mornings are…
coffee, (rush)
dog walk, shower, (rush)
lunches packed, (rush)
kids to school, and
off to work (rush)!
Sound familiar?
Slowing Down and Enjoying Breakfast
This year I’ve resolved to slow down, set up a better morning schedule, and recommit to homemade breakfasts.
Homemade Made Easy
Mornings are much easier for me if I plan ahead, pack lunches and backpacks the night before, and find easy recipes that the whole family enjoys to pre-make for breakfast.
These ham, egg, and cheese breakfast muffins have become a morning favorite.
They are easy to whip up and can be personalized to your personal taste, plus they refrigerate well and can be reheated in just a few seconds.
Enjoy Breakfast Together
I make a big batch of these muffins on the weekend when I have extra time. Then we can grab a muffin, reheat and enjoy a hot, homemade breakfast on weekday mornings.
It’s heaven to spend a few peaceful minutes around the table together before we go our separate ways.
The key to these muffins is using high-quality deli meat and tasty cheese. I use honey ham and sharp cheddar from Castle Wood Reserve®. Their meats which have no binders and no MSG plus they are Trans-fat free and gluten free. Castle Wood Reserve® is available in the deli aisle of your local Wal Mart.
The recipe makes 12 meal-size muffins. It keeps my family of 4 fed for 3 peaceful mornings!
The Best Ham, Egg and Cheese Breakfast Muffins
These easy breakfast muffins taste like ham, egg, and cheese biscuits. They are perfect for busy morning when you don't have time to cook but want to serve a hot, homemade meal. They freeze well.
- 2 cups unbleached all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt (optional)
- 5 tablespoons unsalted butter, melted
- 3 large eggs
- 3/4 cup skim milk
- 8 ounces sharp cheddar cheese, diced (reserve 1/4 cup)
- 8 ounces ham, diced
- 4 large eggs, cooked (lightly scrambled in a skillet)
Preheat the oven to 350°F. Line a muffin tin with jumbo muffin liners. (Jumbo liners prevent the cheese from bubbling over.)
Combine flour, baking powder, and salt in a large bowl. Stir the melted butter into the flour mixture until a lumpy mix forms.
Whisk the 3 raw eggs and the milk together and stir into the dry ingredients. Mix just to incorporate the liquid into the flour, do not over mix.
Fold the cheese, scrambled eggs, and ham into the batter. It will be chunky and sticky.
Scoop dough into prepare muffin tin, make 12 muffins.
Top each muffin with a few small pieces of cheese.
Bake for 30-40 minutes, until a toothpick comes out of the center of each muffin clean. Cool slightly and serve.
Store in the refrigerator, reheat in the microwave.
I hope you try these easy and delicious ham, egg, and cheese breakfast muffins and recommit to homemade breakfasts.
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Gerry says
Are the 4 eggs, that are lightly scrambled pre cooked before adding to batter
Bren says
Yes, you lightly scramble the eggs in a frying pan before adding them to the batter.
Karen says
What is the best way to reheat these breakfast muffins? Microwave? Oven? How long? At what temperature? Thank you!
Bren says
I just zap them in the microwave for a few seconds. The time will depend on the power of your microwave. I would start with 10 seconds and work your way up.
Clarissa says
I love the idea of a hearty, savory, muffin in the morning! I’m not a sweet muffin kind of gal, lol. Breakfast is my absolute favorite meal — pinning these babies!
-Clarissa
Bren says
Thanks, Clarissa! Hope you enjoy them. I am a sweet girl and I adore these savory muffins.
Joan says
I made & liked this recipe. However, the paper muffin cup wouldn’t come off.
Is there a secret to getting the paper off without destroying the muffin?
Bren says
You can spray the liner with a bit of oil before baking or refrigerate overnight, they come off easily the next day. SO glad you like the recipe!
Jesse Daniel says
Could you use whole milk?
Bren says
Yes, you can use whole milk. Enjoy!
Amber says
I made the muffins twice. The recipe instructions are not complete, thus confusing. The first time I did not precook the additional eggs before adding them to the raw batter. The second time I did and was just as disappointed in the texture, the lack of seasoning, and no matter whether I pre-sprayed the liners with oil or not, the liners do not release from the muffin. Two batches later, my family members chose to grab granola bars for breakfast and these were thrown-out. Sorry, I wanted to like them. I have over 50+ years of daily baking experience.
Bren says
I’m sorry you found the instruction confusing, Amber. The recipe is basically a simple drop biscuit dough with scrambled eggs, ham, and cheese folded in. Perhaps you were confused about the eggs? There are 7 total eggs in the ingredient list >> 3 raw (used for the dough) and 4 lightly scrambled (to make the egg “bits” that taste delicious with the ham and cheese pieces).
Stephanje says
That comment surprises me because I’m 27 and only just started baking here and there a few years ago. I actually found the instructions great! I’ll try spraying muffin liners next time (or maybe not even using them?) but they were so tasty after I devoured the muffin I just licked the rest of the liner haha. Thanks for the recipe!
Bren says
I’m so glad you enjoyed the muffins!
Kelly says
Use parchment liners to avoid sticking. I never use traditional ones anymore!
Bren says
I love parchment baking cups! I started using them last year and have switched for all my baked goods.
Ida says
Oh I’m definitely trying this out! My kids (practically adults now, though) just love eggs, ham and cheese. Perfect!
Bren says
Thanks, Ida. Hope you enjoy!
Janet says
Can you maje this as a drop bisquit? To avoid the sticking or is the batter too soft for that?
Bren says
Janet, drop biscuits sound like a great idea to try. I’ve never made them with this dough but it should work. Let me know if you try!
Amanda says
Can I use bacon instead of ham and should it be cooked first you think?
Bren says
Yes, you can use bacon instead of ham if it is cooked and drained of excess grease before putting it in the batter. Good luck.
Dee Collins says
I made these biscuits on the first go with no problems. I just sprayed the muffin tin with coconut oil and they slipped out no problem. May try with cooked sausage next time. Thanks for the recipe!
Bren says
Thanks for commenting, Dee. Glad you enjoyed the muffins. Let me know if you try the sausage version.
Stacey says
These are delicious!!! My kids LOVE THEM. I used extra large parchment paper muffin liners and it worked like a charm. Didn’t stick at all. Thanks so much!!
Bren says
I’m so happy they were a hit, Stacey! You’re right, parchment paper muffin liners are the best for no-stick muffins! Thanks for commenting.
Sue says
Can I freeze these?
Bren says
Yes, just be sure to wrap well so they don’t get freezer burn.
LB says
I was wondering – I have left over roast of ham roast – Can I dice it up in cubes and use it instead of the thin sliced deli meats you’ve suggested or will they sink to the bottom and ruin the flavour?
Bren says
Yes, diced ham will work great… just cut into small pieces!
Sara says
Just made these tonight for breakfast for the week and also to freeze—they are delicious! I followed the recipe exactly and they are light, fluffy, and flavorful. Oh—I did add some black pepper! I had never heard of baking with scrambled eggs, but it really works! Yum!
Bren says
Thanks for commenting, Sara. I’m so glad you enjoyed the recipe!
Myleine says
I just made those. They were delicious. I did’nt have cheddard cheese so I used swiss instead. My family loved them. Thanks for the recipe 🙂
Bren says
Myleine, I’m so glad the recipe was a hit. Ham and swiss sounds yummy!
Katie says
I’ve made these using leftover ham cubed and using sausage. Both ways are very good. I actually did change the recipe to taste, but in general followed instructions.
The changes I made:
I used only 2 eggs in the batter rather than 3 (I wanted it more biscuit like)
I used almond milk
I seasoned the scrambled eggs and the batter with garlic, seasoning salt, onion powder and pepper.
I dumped all the cheese inside the batter rather than some on top.
They were well liked by family and guests at my baby shower. Thank you so much for a versatile and delicious recipe.
Bren says
Thanks for commenting, Katie. I’m glad you loved the muffins!
Stephanie says
How long do they keep in the refrigerator before needing to be frozen?
Bren says
I would use within 5 days or freeze.
Erin says
Was looking for a new recipe to try for breakfast at work. Whipped up a batch of these as soon as I came across the recipe. Didn’t use liners as I didn’t have any but they still popped right out of the muffin tin. They look and smell amazing. Hoping my clients like them when they wake up! I’ll be making them at home for my kiddos this week as well!!
Bren says
Thanks for commenting, Erin. I hope the muffins are a hit. I love using parchment paper baking cups to keep the muffins from sticking plus they make clean up easier.
Leah says
Just popped my first batch in the oven and now reading these comments saying I needed to scramble the second lot of eggs! Doh! I’m afraid these won’t turn out now 🙁
Bren says
Yes, if you read the recipe the second eggs say “4 large eggs (lightly scrambled)”. Hope your muffins were edible.
Crystal says
I Followed the instructions and it said to mix the eggs with the milk then Add to the batter. I had no idea I was supposed to cook them first! Yikes! Also the recipe says 4 eggs but the instructions say 3. I’m about to put them in the oven. Fingers crossed!
Bren says
Sorry you were confused by the recipe, Crystal. The ingredients call for 3 eggs mixed with milk and 4 large eggs (lightly scrambled). By “lightly scrambled” it means cooked like scrambled eggs.
Nicole says
I was also confused by ‘lightly scrambled’ and almost took it for lightly beaten but read ahead then understood. You may want to consider updating the wording in the ingredients list to specify the 3 raw eggs vs. 4 cooked, scrambled eggs.
Bren says
Thanks for sharing, Nicole.
Robin says
Have you ever made these with Almond Flour verse regular flour? Looking to make a little healthier version and I typically only use Almond or Coconut.
Thank you,
Bren says
I’ve never made them with almond flour. If you want to experiment I would try using a gluten free baking blend vs pure almond flour. I like the Bob’s Red Mill version. Good luck!
Sherri Spencer says
I made them today with almond flour. They are amazing. I just didn’t add any milk because they were already moist enough.
Bren says
Thanks for sharing the substitution, Sherri! How much almond flour did you use?
Emma says
Has anyone tried freezing these?
Bren says
You can freeze if you wrap well so they do not get freeze burn.
Jen says
I made these this morning and they were fabulous. It’s a lazy Sunday morning and I didn’t have muffin papers OR ham so I needed to improvise.
I cut little circles of parchment paper for the bottom of the muffin tins and lightly brushed the sides (and rim!) with canola oil. I cooked the scrambled the eggs in very, very browned butter after sautéing 1\2 a shallot. Since I wasn’t including ham, I used salted butter.
Otherwise, I followed the directions exactly (incl the optional 1\2 tsp of salt). They were ready in 30 minutes and popped right out of the cups with the nudge of a spatula. The parchment paper on the bottom peeled off without a problem, too.
Can’t wait to try different combinations of breakfast goodies.
Bren says
Sound delicious, Jen!