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 (lightly scrambled)
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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Are the 4 eggs, that are lightly scrambled pre cooked before adding to batter
Yes, you lightly scramble the eggs in a frying pan before adding them to the batter.
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 @ The View From Here
Thanks, Clarissa! Hope you enjoy them. I am a sweet girl and I adore these savory muffins.
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?
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!
Could you use whole milk?
Yes, you can use whole milk. Enjoy!
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.
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).
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!
I’m so glad you enjoyed the muffins!
Oh I’m definitely trying this out! My kids (practically adults now, though) just love eggs, ham and cheese. Perfect!
Thanks, Ida. Hope you enjoy!
Can you maje this as a drop bisquit? To avoid the sticking or is the batter too soft for that?
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!