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
Print
The Best Ham, Egg and Cheese Breakfast Muffins
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 42 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: Breakfast
Description
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.
Ingredients
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 273
- Fat: 15.8
- Carbohydrates: 18.2
- Protein: 14.1
I hope you try these easy and delicious ham, egg, and cheese breakfast muffins and recommit to homemade breakfasts.
Like my easy recipes? Sign up for my free newsletter below and never miss a thing!
Julie
Hi! I want to try this recipe, but I’m a bit confused about the directions for the eggs. Do I lightly scramble all of the eggs, or just one? I read to mix three raw eggs with the milk. Then fold in the scrambled eggs. Please clarify. Thanks!
Bren
Julie, the recipe takes 7 eggs total. You whisk 3 raw eggs and the milk together in step 3 while making the batter, then fold the cheese, 4 scrambled eggs, and ham into the completed batter in step 4. The scrambled eggs are what makes the “ham, egg, and cheese” bits in the muffins. The raw eggs hold the batter together. Hope this helps, Bren
Bev White
Can you substitute whole wheat flour ….or, partly….for the white flour ???
Any advice on quantity modification?
Many thanks!
Bren
Yes, you can use 1/2 whole wheat flour. Add an extra tablespoon or two of milk to make up for the flour substitution. The muffins will be a bit more dense but still tasty!
Lauren S
Excellent! Definitely will add pepper and other spices next time. I substituted sausage (beyond meat) and a bit of leftover asparagus for the ham. No cheese on top!
Donna
Oh my gosh! These are sooo good! I am gluten free so I used the same amount of Bob’s Red Mill 1 to 1 gluten free flour blend. I doubled the recipe. Didn’t have jumbo baking cups so I just didn’t fill the tins as full. I had lots of extra batter so I decided to try making these into cookies and they came out great! It’s like having a ham and cheese biscuit sandwich, which I have missed so much since having to go gluten free.
Kat
I’ve literally been researching how extra eggs in batter affect the finished product, trying to figure out how to cram in as much protein as possible. It never even occurred to me to cook them separately and include as another add-in – this is GENIUS! As a bonus, it keeps the other goodies from sinking to the bottom of the muffin during baking. I filled 12 (regular size) muffin liners heaped a little over-full, and they’ve got the perfect coffee-shop look of puffing gorgeously without spilling over. *chef’s kiss*
I took another commenter’s recommendation and threw in green onions, as well as my own “secret weapon” spice mix of dry mustard, garlic powder, and white pepper. I mix it up and keep in a container to add to mac and cheese, mashed potatoes, quiche, anything heavy-ish that would benefit from a little savoury zing! Makes the kitchen smell amazing too. These will become a regular feature! Thank you!
Kat
Out-of-the-oven update: the taste and texture are spot-on. However… and this is totally on me… I forgot to grease my muffin papers and quite a lot of the muffin comes off with them. Note for next time!
Megan Friedl
We always make a ham for the New Year, this is a BIG ham!! I made a ham braid (ham, broccoli and cheese wrapped in crescent dough. It’s awesome!) grilled cheese with ham, scrambled eggs and ham and still had a TON of ham left! I went on a search to find a breakfast sammich that didn’t require too much assembly. I had seen some with English muffins and…ugh, the looked great but I’m not trying to waste a day on an assembly line of muffins, egg, ham, cheese, then wrap them?! Forget it! Then, I found THIS!! Delicious!! I altered the recipe slightly. The hubs doesn’t like too much cheese in his breakfasty stuff (don’t ask, he’s weird) so I decreased the cheese to 5oz and didn’t put any on top. I inscreased the scrambled eggs to 6 eggs and added green onion (GAME CHANGER). Since these were for the hubs and I know him all to well I opted out of a paper liner (at 4am he might just eat it) and I sprayed my muffin tins with a baking release spray. After cooling for a bit they popped right out. Hubs can’t get enough of them!! He just finished the last one this morning and here I am, making a DOUBLE batch because I STILL have ham left! When I run out of ham (I have three more batches of muffin ham before I do) I can’t wait to try breakfast sausage links, sausage patties or BACON! Guys, MAKE THESE NOW!!!
Bren
Megan, I am so glad you liked the muffins! They are a big hit with my husband too and perfect for leftover holiday ham. I agree, green onions are a delicious addition.
Melinda
Love these! I was looking for an egg muffin recipe that used flour because the all egg ones aren’t that appetizing to me when they aren’t fresh. I made these with organic flour, farm eggs, and bacon (instead of ham). So good! These would be awesome with sausage and would taste like a sausage egg and cheese biscuit! Recipe could use a little spice (black pepper and/or red pepper flakes) but that may just be a personal preference. Pinning this one!
Melinda
Forgot to mention that this made 34 mini muffins filled all the way up and I baked for 14 minutes.
Bren
Thanks, Melinda!
Christina
Has anyone tried freezing these
Jen
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
Sound delicious, Jen!
Emma
Has anyone tried freezing these?
Bren
You can freeze if you wrap well so they do not get freeze burn.
Robin
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
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
I made them today with almond flour. They are amazing. I just didn’t add any milk because they were already moist enough.
Bren
Thanks for sharing the substitution, Sherri! How much almond flour did you use?
Crystal
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
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
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
Thanks for sharing, Nicole.
Leah
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
Yes, if you read the recipe the second eggs say “4 large eggs (lightly scrambled)”. Hope your muffins were edible.
Erin
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
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.
Stephanie
How long do they keep in the refrigerator before needing to be frozen?
Bren
I would use within 5 days or freeze.
Katie
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
Thanks for commenting, Katie. I’m glad you loved the muffins!
Myleine
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
Myleine, I’m so glad the recipe was a hit. Ham and swiss sounds yummy!
Sara
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
Thanks for commenting, Sara. I’m so glad you enjoyed the recipe!
LB
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
Yes, diced ham will work great… just cut into small pieces!
Sue
Can I freeze these?
Bren
Yes, just be sure to wrap well so they don’t get freezer burn.
Stacey
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
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.
Dee Collins
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
Thanks for commenting, Dee. Glad you enjoyed the muffins. Let me know if you try the sausage version.
Amanda
Can I use bacon instead of ham and should it be cooked first you think?
Bren
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.
Janet
Can you maje this as a drop bisquit? To avoid the sticking or is the batter too soft for that?
Bren
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!
Ida
Oh I’m definitely trying this out! My kids (practically adults now, though) just love eggs, ham and cheese. Perfect!
Bren
Thanks, Ida. Hope you enjoy!
Jesse Daniel
Could you use whole milk?
Bren
Yes, you can use whole milk. Enjoy!
Joan
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
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!
Clarissa
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
Thanks, Clarissa! Hope you enjoy them. I am a sweet girl and I adore these savory muffins.
Gerry
Are the 4 eggs, that are lightly scrambled pre cooked before adding to batter
Bren
Yes, you lightly scramble the eggs in a frying pan before adding them to the batter.
Karen
What is the best way to reheat these breakfast muffins? Microwave? Oven? How long? At what temperature? Thank you!
Bren
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.