Catching Up Over Ham and Cheese Egg Muffins
You know those recipes that just kind of sneak their way into your regular kitchen rotation? For me, it’s these ham and cheese egg muffins. They’re sort of like quiche’s low-maintenance cousin, but grab-and-go, and way less fussy about crust. The first time I made these, I was running late (shocker) and totally flubbed cracking an egg—shell bits all over, classic—but my kids still claim it was the best breakfast that week. Also, nothing wakes you up quite like the slightly alarming beep of your oven timer at 6AM. But let’s be honest, I’d much rather wake up to the smell of melting cheese than my alarm any day.
Why I Keep Making These
I make these when we’re all scrambling (pun intended) around on weekday mornings, or when I just can’t face another sad bowl of cereal. My family goes a bit bonkers for them since you can mix in just about anything—I’ve hidden spinach in these more times than I can count and no one’s caught on yet (unless they read this, oops). Plus, you don’t need to fuss with pans and flipping things. My only real gripe used to be cleaning out the muffin tin, but actually, I find a little cooking spray goes a long way.
What You’ll Need (But Don’t Stress It)
- 6 large eggs (farm fresh if you can get ‘em, but store brand is fine—my grandmother insists on free-range but honestly I’ve used whatever was in the fridge)
- 1/3 cup milk (anything from skim to whole, or even a big splash of cream when I’m feeling fancy)
- 1 cup diced ham (I sometimes just use leftover roast ham, or chopped-up deli slices if that’s all I’ve got)
- 3/4 cup shredded cheddar cheese (Swiss works too in a pinch, and sometimes I do half and half if I’m clearing out the cheese drawer)
- 1/4 cup chopped green onions (optional – I throw them in when I remember or when I haven’t let them wilt in the crisper)
- Salt & pepper to taste (big pinch, little pinch, you do you)
- Nonstick spray or a dab of butter for greasing the muffin tin
How I Throw These Together
- Preheat your oven to 180°C (or 350°F for my friends across the pond). Give your muffin tin a decent coating of nonstick spray—trust me, you don’t want to be chipping these out later.
- Crack the eggs into a bowl and beat them with the milk until they’re well mixed. (Sometimes I use a fork—sometimes I use a whisk. Can’t say it matters much, unless you’re very fancy.)
- Stir in the ham, cheese, green onions (if using), and sprinkle in some salt and pepper. Don’t overthink it. This is where I usually sneak a tiny taste but, erm, maybe you shouldn’t with raw egg. Just saying!
- Pour the mixture into your muffin tin, filling each cup about 3/4 of the way. If you spill some down the side, just call it ‘extra flavor’ and move on.
- Pop the tin in the oven. Bake for about 18-22 minutes, until the muffins are puffed up and look set in the middle. Don’t worry if they deflate a bit after cooling—that’s just how egg muffins roll.
- Let them cool for a couple of minutes in the tin (seriously, don’t try to get them out right away or you will invent some creative words…). Run a knife around the edges to loosen if needed, then pop them out and dig in!
Notes from My (Admittedly Messy) Kitchen
- Don’t overbake. I once forgot about these while catching an episode of Bakeoff and, well, they tasted like eggy shoe leather. Set a timer.
- If they stick: actually, I find a thin silicon spatula works better than a knife (but shh, don’t tell my husband because he’s convinced it’s the opposite).
- Mix in pretty much any veggie you need to use up. Mushrooms, peppers, even chopped spinach. Just maybe skip the olives—tried that and it was a bit off, to be honest.
Variations Worth Trying (and One to Skip)
- Bacon instead of ham: crispy little bits are great, just drain the fat first or they get soggy.
- Add a big handful of spinach: Nobody’s ever noticed, promise!
- Try swapping cheddar for pepper jack if you want a little extra zing.
- Once I tried adding sundried tomatoes and feta—looked fancy but the kids were, er, not fans. Wouldn’t recommend unless you’re cooking for grownups who like a challenge.
Equipment (But Don’t Panic if You Don’t Have It)
- Muffin tin (standard 12-cup works best… but actually, I once made these in ramekins and it was totally fine.)
- Bowl for mixing
- Whisk or fork (either, really)
- Nonstick spray or butter – or just line your tin with cupcake papers if you’re feeling lazy (no judgment)
How to Store (Though I Doubt You’ll Need To)
In theory, you can pop any leftover muffins in an airtight container and keep them in the fridge for up to 3 days (I think they taste even better the next day, but they rarely make it that long in my kitchen… someone always nabs the last one for their lunchbox). Warm in the microwave for 20 seconds or so if you want them like-fresh.
How I Serve These—Just for Fun
Sometimes I put out a little bowl of salsa or hot sauce, especially for the adults at our table. Or I’ll stack these up with some fresh fruit and call it a brunch. My youngest once plopped a muffin between two pieces of toast and declared it ‘a portable omelette sandwich’—can’t argue with that logic.
Pro Tips Learned the Hard Way
- Don’t rush beating the eggs; I did once, and the texture was, let’s say… suspiciously bouncy.
- Let them cool before popping them out—even if you’re hungry. I promise, you’ll regret it otherwise (plus, burnt fingers hurt way more than waiting two minutes).
- If you’re using paper liners, spray them too. Otherwise, the muffins kind of glue themselves to the paper, and it’s a hassle.
Your (Very Real) Questions, Answered
- Can I freeze these? You absolutely can! Let them cool, chuck them in a freezer bag, and freeze for up to a month. Reheat in the microwave. They’re not quite as fluffy, but they get the job done when you’ve overslept.
- Do I have to use ham? Nope—bacon, turkey, or no meat at all. In fact, one time I totally forgot the ham (don’t ask), and honestly, still tasty.
- My muffins sunk in the middle! Yeah, that’s normal. It’s just what eggs do. If anyone asks, tell them it’s a chef’s secret.
- How do I make them fluffier? Add a splash more milk, or even a small spoon of cottage cheese. Or just whisk the eggs like you mean it.
- Is it okay if there’s liquid at the bottom? Sometimes that happens if you use very wet veggies or skip preheating the oven. I usually just blot it with a bit of paper towel and move on.
By the way, if you find yourself with two muffins left and a hungry neighbor knocks, say yes—sharing homemade breakfast is always a good move.
Ingredients
- 6 large eggs
- 1/3 cup milk
- 1 cup diced ham
- 3/4 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional)
- Salt & pepper to taste
- Nonstick spray or a dab of butter for greasing the muffin tin
Instructions
-
1Preheat your oven to 180°C (or 350°F for my friends across the pond). Give your muffin tin a decent coating of nonstick spray—trust me, you don’t want to be chipping these out later.
-
2Crack the eggs into a bowl and beat them with the milk until they’re well mixed. (Sometimes I use a fork—sometimes I use a whisk. Can’t say it matters much, unless you’re very fancy.)
-
3Stir in the ham, cheese, green onions (if using), and sprinkle in some salt and pepper. Don’t overthink it. This is where I usually sneak a tiny taste but, erm, maybe you shouldn’t with raw egg. Just saying!
-
4Pour the mixture into your muffin tin, filling each cup about 3/4 of the way. If you spill some down the side, just call it ‘extra flavor’ and move on.
-
5Pop the tin in the oven. Bake for about 18-22 minutes, until the muffins are puffed up and look set in the middle. Don’t worry if they deflate a bit after cooling—that’s just how egg muffins roll.
-
6Let them cool for a couple of minutes in the tin (seriously, don’t try to get them out right away or you will invent some creative words…). Run a knife around the edges to loosen if needed, then pop them out and dig in!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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