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    Home » Recipes » Breakfast » The Best Ham, Egg and Cheese Breakfast Muffins

    The Best Ham, Egg and Cheese Breakfast Muffins

    Published: Jan 3, 2017 · Modified: Apr 28, 2021 by Bren

    Jump to Recipe·Print Recipe

    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. 

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    The recipe makes 12 meal-size muffins. It keeps my family of 4 fed for 3 peaceful mornings!

    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.

     

    The Best Ham, Egg and Cheese Breakfast Muffins

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    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.

    The Best Ham, Egg and Cheese Breakfast Muffins

    ★★★★★ 4.7 from 14 reviews
    • Author: Bren
    • Prep Time: 12 minutes
    • Cook Time: 30 minutes
    • Total Time: 42 minutes
    • Yield: 12 muffins 1x
    • Category: Breakfast
    • Cuisine: Breakfast
    Print Recipe
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    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

    Scale
    • 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

    1. Preheat the oven to 350°F. Line a muffin tin with jumbo muffin liners. (Jumbo liners prevent the cheese from bubbling over.)
    2. Combine flour, baking powder, and salt in a large bowl. Stir the melted butter into the flour mixture until a lumpy mix forms.
    3. 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.
    4. Fold the cheese, scrambled eggs, and ham into the batter. It will be chunky and sticky.
    5. Scoop dough into prepare muffin tin, make 12 muffins.
    6. Top each muffin with a few small pieces of cheese.
      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.
    7. Bake for 30-40 minutes, until a toothpick comes out of the center of each muffin clean. Cool slightly and serve.
    8. Store in the refrigerator, reheat in the microwave.


    Nutrition

    • Serving Size: 1 muffin
    • Calories: 273
    • Fat: 15.8
    • Carbohydrates: 18.2
    • Protein: 14.1

    Keywords: ham egg and cheese muffins, breakfast muffins

    Did you make this recipe?

    Tag @brendidblog on Instagram and hashtag it #brendid

    Recipe Card powered byTasty Recipes

    I hope you try these easy and delicious ham, egg, and cheese breakfast muffins and recommit to homemade breakfasts.

     

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    BrenDId

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    Reader Interactions

    Comments

    1. Bev White

      November 03, 2021 at 7:55 pm

      Can you substitute whole wheat flour ….or, partly….for the white flour ???
      Any advice on quantity modification?
      Many thanks!

      Reply
      • Bren

        November 08, 2021 at 2:45 pm

        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!

        Reply
    2. Lauren S

      October 21, 2021 at 8:13 am

      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!

      Reply
    3. Donna

      September 23, 2021 at 4:02 pm

      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.

      ★★★★★

      Reply
    4. Kat

      October 26, 2020 at 2:55 pm

      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!

      Reply
      • Kat

        October 26, 2020 at 3:24 pm

        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!

        Reply
    5. Megan Friedl

      January 08, 2019 at 8:50 pm

      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!!!

      ★★★★★

      Reply
      • Bren

        January 09, 2019 at 7:53 am

        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.

        Reply
      • Melinda

        September 12, 2019 at 12:56 pm

        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!

        ★★★★★

        Reply
        • Melinda

          September 12, 2019 at 12:57 pm

          Forgot to mention that this made 34 mini muffins filled all the way up and I baked for 14 minutes.

          Reply
        • Bren

          September 30, 2019 at 2:30 pm

          Thanks, Melinda!

          Reply
    6. Jen

      November 04, 2018 at 11:27 am

      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.

      ★★★★★

      Reply
      • Bren

        November 05, 2018 at 6:10 pm

        Sound delicious, Jen!

        Reply
    7. Emma

      August 31, 2018 at 1:32 am

      Has anyone tried freezing these?

      Reply
      • Bren

        September 04, 2018 at 4:59 pm

        You can freeze if you wrap well so they do not get freeze burn.

        Reply
    8. Robin

      July 25, 2018 at 8:46 am

      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,

      Reply
      • Bren

        July 25, 2018 at 3:51 pm

        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!

        Reply
        • Sherri Spencer

          October 24, 2018 at 7:03 am

          I made them today with almond flour. They are amazing. I just didn’t add any milk because they were already moist enough.

          Reply
          • Bren

            October 24, 2018 at 9:33 am

            Thanks for sharing the substitution, Sherri! How much almond flour did you use?

            Reply
    9. Crystal

      May 16, 2018 at 8:34 am

      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!

      Reply
      • Bren

        May 17, 2018 at 2:17 pm

        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.

        Reply
        • Nicole

          July 09, 2018 at 5:01 pm

          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.

          ★★★★★

          Reply
          • Bren

            July 25, 2018 at 4:20 pm

            Thanks for sharing, Nicole.

            Reply
    10. Leah

      May 13, 2018 at 9:34 pm

      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 🙁

      Reply
      • Bren

        May 15, 2018 at 8:44 am

        Yes, if you read the recipe the second eggs say “4 large eggs (lightly scrambled)”. Hope your muffins were edible.

        Reply
    11. Erin

      May 02, 2018 at 3:02 am

      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!!

      ★★★★★

      Reply
      • Bren

        May 03, 2018 at 8:31 am

        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.

        Reply
    12. Stephanie

      March 17, 2018 at 3:29 pm

      How long do they keep in the refrigerator before needing to be frozen?

      Reply
      • Bren

        March 21, 2018 at 9:09 am

        I would use within 5 days or freeze.

        Reply
    13. Katie

      March 04, 2018 at 9:01 am

      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.

      ★★★★

      Reply
      • Bren

        March 06, 2018 at 8:20 am

        Thanks for commenting, Katie. I’m glad you loved the muffins!

        Reply
    14. Myleine

      January 05, 2018 at 9:46 am

      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 🙂

      Reply
      • Bren

        January 07, 2018 at 8:07 pm

        Myleine, I’m so glad the recipe was a hit. Ham and swiss sounds yummy!

        Reply
    15. Sara

      January 03, 2018 at 7:57 pm

      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!

      ★★★★★

      Reply
      • Bren

        January 04, 2018 at 4:20 pm

        Thanks for commenting, Sara. I’m so glad you enjoyed the recipe!

        Reply
    16. LB

      December 08, 2017 at 10:43 am

      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?

      Reply
      • Bren

        December 08, 2017 at 10:48 am

        Yes, diced ham will work great… just cut into small pieces!

        Reply
    17. Sue

      December 04, 2017 at 10:45 am

      Can I freeze these?

      Reply
      • Bren

        December 04, 2017 at 7:42 pm

        Yes, just be sure to wrap well so they don’t get freezer burn.

        Reply
    18. Stacey

      October 13, 2017 at 5:59 pm

      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!!

      ★★★★★

      Reply
      • Bren

        October 14, 2017 at 2:33 pm

        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.

        Reply
    19. Dee Collins

      September 10, 2017 at 3:56 pm

      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!

      ★★★★★

      Reply
      • Bren

        September 11, 2017 at 6:54 pm

        Thanks for commenting, Dee. Glad you enjoyed the muffins. Let me know if you try the sausage version.

        Reply
    20. Amanda

      August 17, 2017 at 1:20 pm

      Can I use bacon instead of ham and should it be cooked first you think?

      Reply
      • Bren

        August 17, 2017 at 2:03 pm

        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.

        Reply
    21. Janet

      March 28, 2017 at 8:02 pm

      Can you maje this as a drop bisquit? To avoid the sticking or is the batter too soft for that?

      ★★★★

      Reply
      • Bren

        April 01, 2017 at 5:40 pm

        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!

        Reply
    22. Ida

      February 25, 2017 at 7:10 pm

      Oh I’m definitely trying this out! My kids (practically adults now, though) just love eggs, ham and cheese. Perfect!

      ★★★★

      Reply
      • Bren

        February 25, 2017 at 7:21 pm

        Thanks, Ida. Hope you enjoy!

        Reply
    23. Jesse Daniel

      January 26, 2017 at 7:33 am

      Could you use whole milk?

      Reply
      • Bren

        January 26, 2017 at 6:49 pm

        Yes, you can use whole milk. Enjoy!

        Reply
    24. Joan

      January 18, 2017 at 9:21 am

      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?

      ★★★★

      Reply
      • Bren

        January 18, 2017 at 10:52 am

        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!

        Reply
    25. Clarissa

      January 11, 2017 at 11:52 am

      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

      Reply
      • Bren

        January 11, 2017 at 1:12 pm

        Thanks, Clarissa! Hope you enjoy them. I am a sweet girl and I adore these savory muffins.

        Reply
    26. Gerry

      January 07, 2017 at 11:19 pm

      Are the 4 eggs, that are lightly scrambled pre cooked before adding to batter

      Reply
      • Bren

        January 08, 2017 at 7:03 pm

        Yes, you lightly scramble the eggs in a frying pan before adding them to the batter.

        Reply
      • Karen

        November 30, 2017 at 9:21 pm

        What is the best way to reheat these breakfast muffins? Microwave? Oven? How long? At what temperature? Thank you!

        Reply
        • Bren

          December 01, 2017 at 7:44 am

          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.

          Reply

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