Mimi's Organic Eats » Breakfast & Brunch Recipes » Ham and Egg Breakfast Muffin Cups

Ham and Egg Breakfast Muffin Cups

Start your day with a burst of savory goodness with these Ham and Egg Breakfast Muffin Cups! These delightful bites are a delicious marriage of savory ham, perfectly cooked eggs, and spices!

If you’re looking for more savory breakfast recipes, check out some of my other favorites like my Bone Broth Everything Bagels, Everything Bacon Avocado Toast, or my Broccoli Cheddar Quiche.

ham and egg breakfast muffin cups

Why You'll Love This Recipe

Uses Leftover Ham: I created this recipe with my friends at Organic Prairie to focus on using up leftovers! If you have leftover ham from the holidays, then you can use your leftover ham in this recipe! Even if you don’t have leftover ham, you can use ham deli meat as well, making this an easy recipe to make any time of year.

Protein Packed: This protein packed breakfast includes eggs, ham, savory spices. Each muffin cup is a wholesome and satisfying breakfast option that combines protein-packed ingredients for a fueling start to your morning!

Make Ahead: This is an easy make ahead breakfast if you like to meal prep. You can easily make these the day before, store in the fridge, and heat up in the microwave or air fryer in the morning.

ham and egg breakfast muffin cups

Ingredients for Ham and Egg Breakfast Muffin Cups

Organic Valley Large Eggs

Organic Valley Grassmilk

Frontier Co-Op Organic Sage

Frontier Co-Op Organic Parsley

Organic Valley Heavy Whipping Cream

Simply Organic Fennel Seeds

Organic Prairie Deli Ham

Organic Spinach

Frontier Co-Op Organic Black Pepper

Organic Marjoram

Organic Red Pepper

Avocado Oil Cooking Spray

Organic Valley Mild Cheddar Shredded Cheese

Organic Green Onions

ham and egg breakfast muffin cups

Tools Needed

Large Mixing Bowl

Whisk

Cupcake Pans

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ham and egg breakfast muffin cups

How to Make Ham and Egg Breakfast Muffin Cups

Step 1

Preheat the oven to 375°F.

Step 2

In a large bowl, add the eggs, milk, heavy whipping cream, sage, parsley, fennel seeds, marjoram, and black pepper. Whisk to combine.

Step 3

Dice the ham and add to the egg mixture. Add the chopped spinach, red pepper, and half of the cheese. Stir to combine completely.

Step 4

Grease the muffin pan well with cooking spray. Scoop the egg mixture into the muffin pan, filling cavities almost all the way full.

Top the mixture with the remaining cheese.

Step 5

Bake for 20 to 25 minutes, until the egg is cooked and the tops look golden brown.

To serve, add chopped green onions. Serve with ketchup or hot sauce.

ham and egg breakfast muffin cups

FAQ's

Can I use another kind of protein?

Yes, if you want to use breakfast sausage or turkey you can replace the ham with that! These would both be delicious options!

Can I use another kind of cheese?

Yes! Any cheese you like will be just fine to use, just be sure it’s grated. Other cheese ideas I think would be delicious are mozzarella, Swiss, or pepper jack.

What if I don't have red bell peppers?

You can use any kind of bell pepper you like, they’ll all work just the same, they will just provide a little different flavor. You could also use broccoli in their place as well.

How should I store these?

These Ham and Egg Breakfast Muffin Cups should be store in an airtight container in the fridge. You can easily heat them up in the microwave or in the air fryer on warm.

ham and egg breakfast muffin cups

Craving More?

ham and egg breakfast muffin cups

Ham and Egg Breakfast Muffin Cups

Mimi Council
Use up leftover ham from the holidays with this Ham and Egg Breakfast Muffin Cups recipe! This is a delicious, savory, protein packed breakfast!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Makes 12 muffins
Calories 177 kcal

Equipment

Ingredients
  

  • 6 large eggs
  • ½ cup milk
  • ½ cup heavy whipping cream
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1 teaspoon fennel seeds
  • ½ teaspoon marjoram
  • ½ teaspoon black pepper
  • 8 ounces ham (leftover or deli slices)
  • 1 cup spinach (chopped)
  • ½ cup red pepper (diced)
  • 8 ounces cheddar cheese (grated)
  • avocado oil cooking spray
  • green onions (for garnish)

Instructions
 

  • Preheat the oven to 375°F.
  • In a large bowl, add the eggs, milk, heavy whipping cream, sage, parsley, fennel seeds, marjoram, and black pepper. Whisk to combine.
  • Dice the ham and add to the egg mixture. Add the chopped spinach, red pepper, and half of the cheese. Stir to combine completely.
  • Grease the muffin pan well with cooking spray. Scoop the egg mixture into the muffin pan, filling cavities almost all the way full.
  • Top the mixture with the remaining cheese.
  • Bake for 20 to 25 minutes, until the egg is cooked and the tops look golden brown.
  • To serve, add chopped green onions. Serve with ketchup or hot sauce.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 177kcalCarbohydrates: 2gProtein: 12gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 121mgSodium: 383mgPotassium: 155mgFiber: 0.3gSugar: 1gVitamin A: 839IUVitamin C: 9mgCalcium: 134mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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