Description
These savory, protein-packed egg muffins are the ultimate prep-ahead breakfast for busy school mornings. Made with ham, cheese, and eggs, they are freezer-friendly, budget-smart, and easy to make ahead for grab-and-go convenience.
Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- Non-stick cooking spray
Instructions
- Preheat oven to 350°F (175°C). Generously spray a standard 12-cup muffin tin with non-stick cooking spray, ensuring all sides are coated.
- In a large mixing bowl, crack the eggs and add milk, salt, pepper, and baking powder. Whisk vigorously until the mixture is uniform and slightly frothy.
- Stir in the diced ham and shredded cheese until evenly distributed.
- Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
Ensure veggies are cooked and drained if adding them to prevent sogginess. Cool completely before freezing to avoid condensation. Reheat with a damp paper towel in the microwave to keep them moist.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 7
Keywords: egg muffins, breakfast meal prep, ham and cheese, back to school breakfast, freezer friendly breakfast, high protein breakfast, easy breakfast ideas