Name: Healthy Ham and Cheese Egg Muffins Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: American
Ingredients: 10 large eggs; 1/3 cup half and half; 1 cup heaping small diced cooked ham; 3/4 cup finely chopped red bell pepper; 2/3 cup shredded sharp cheddar cheese; 1/4 cup chopped green onions (thinly sliced white portion); 2 Tbsp chopped fresh parsley; 1/4 tsp salt, or to taste; 1/2 tsp black pepper

There's something incredibly satisfying about starting your day with a warm, protein-packed breakfast that feels both cozy and fresh. This Healthy Ham and Cheese Egg Muffins Recipe is exactly that—easy to make, customizable, and perfect for busy mornings when you want a wholesome meal ready to go.

The image shows a white plate filled with about a dozen small, round egg muffins stacked softly on top of each other. Each muffin has a yellow base mixed with visible small pieces of red bell pepper, green herbs, and green onions spread evenly throughout. The texture looks soft and fluffy with tiny holes and a slightly browned surface on some muffins, giving a fresh baked look. Sprigs of green parsley are placed around the muffins on the plate. The plate sits on a dark green cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Ham and Cheese Egg Muffins Recipe
Top Tip
How to Serve Healthy Ham and Cheese Egg Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Ham and Cheese Egg Muffins Recipe

Why You'll Love This Recipe

Honestly, these egg muffins have become a staple in my breakfast rotation, and I bet you'll find the same. They’re simple, tasty, and hearty without being heavy. Plus, they freeze beautifully and reheat like a charm—making your mornings effortless.

Speedy and Convenient: You can prep them ahead and have breakfast ready in minutes on hectic mornings.
Customizable Ingredients: Love veggies or want it meatier? You can easily swap or add mix-ins to suit your taste.
Healthy and Balanced: Packed with protein and fresh veggies, these muffins keep you full without the guilt.
Kid and Adult Friendly: These muffins please picky eaters and adults alike—a true family breakfast win.

Ingredients & Why They Work

Each ingredient plays a role to balance flavor, texture, and nutrition in this Healthy Ham and Cheese Egg Muffins Recipe. When I shop for these goodies, I always pick fresh produce and quality ham to keep things delicious and wholesome.

Flat lay of ten whole brown eggs with clean shells arranged near a large simple white ceramic bowl filled with creamy half and half, a small heaping mound of finely diced cooked ham, a small white bowl of finely chopped red bell pepper, a neat pile of shredded sharp cheddar cheese, thinly sliced green onions with white portions visible, a small bunch of fresh parsley sprigs, and two small white ceramic bowls containing fine salt and coarse black pepper, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large eggs: The base of this recipe, eggs provide that satisfying protein punch and fluffy texture.
Half and half: Just a splash adds creaminess without making the muffins too heavy.
Cooked ham: Adds savory depth and pairs beautifully with the cheese and veggies.
Red bell pepper: Finely chopped for a pop of sweetness and color—you could sub other peppers for variety.
Sharp cheddar cheese: Gives a rich, tangy bite that melts just right.
Green onions: The white part adds mild oniony flavor without overpowering; thinly sliced for tenderness.
Fresh parsley: Brightens the whole mix with a bit of fresh herb goodness.
Salt and black pepper: Essential seasonings that elevate all the flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Healthy Ham and Cheese Egg Muffins Recipe is how easily you can tailor it. I love to swap in whatever veggies I have on hand—sometimes sautéed spinach or mushrooms—and add a little spice with hot sauce or smoked paprika.

Variation: Once I tried using cooked chorizo instead of ham, and it gave the muffins a delicious spicy kick that my family loved.
Dairy-Free Option: Swap cheddar for a dairy-free cheese or omit cheese altogether and boost flavor with herbs like dill and chives.
Veggie Boost: Adding diced tomatoes or poblano peppers adds freshness and mild heat, perfect for a summer twist.
Keto Friendly: This recipe already fits low-carb diets, but you can up the cheese or ham for extra fat and protein.

Step-by-Step: How I Make Healthy Ham and Cheese Egg Muffins Recipe

The image shows a white plate with an elegant embossed edge, sitting on a white marbled surface with a green cloth underneath. On the plate, there are two golden pancakes stacked slightly on the left side, topped with a thick, dark purple berry sauce and dollops of white whipped cream swirled with the berry sauce. To the right, there are four small round egg muffins filled with visible chunks of red bell pepper, green herbs, and bits of ham; one muffin is cut in half, showing the colorful inside. The colors are vibrant with contrasting textures between the soft pancakes, glossy sauce, creamy whipped topping, and firm egg muffins. The photo was taken with an iphone --ar 2:3 --v 7

Step 1: Whisking the Egg Base

I start by cracking the eggs into a large bowl, adding half and half, then using a fork to pierce the yolks before whisking gently. The goal is to combine everything evenly without creating too many bubbles—that way, the muffins stay tender and don’t get rubbery.

Step 2: Adding Flavorful Mix-ins

Next, I stir in the diced ham, chopped red bell pepper, shredded cheddar, green onions, parsley, salt, and pepper. Here’s my tip: scoop from the bottom of the bowl to ensure each muffin cup gets a good mix of all the ingredients.

Step 3: Preparing the Muffin Tin

Spray the muffin tin generously with non-stick cooking spray to prevent sticking. I like to give it a good coat so the egg muffins pop out easily once baked. Then, I fill each cup about three-quarters full with roughly ⅓ cup of the egg mixture.

Step 4: Baking to Perfection

Bake at 375°F (190°C) for about 19 to 23 minutes. The muffins should be barely set but still moist inside—not dry or overly firm. I keep an eye on them around the 19-minute mark to avoid overcooking.

Step 5: Cooling & Serving

Once out of the oven, I let the muffins cool in the pan for 5 minutes so they firm up a bit. You can enjoy them warm or transfer them to a wire rack to cool completely before storing. Either way, they’re delicious!

Top Tip

From my experiments making these Healthy Ham and Cheese Egg Muffins, a few small tweaks made all the difference—helping them come out perfectly every time.

Even Mixing: Stir your mix-ins well but gently—too much agitation can make eggs tough after baking.
Fill to the Right Level: Don’t overfill your muffin cups or the muffins can overflow and bake unevenly.
Use Fresh Ingredients: Fresh herbs and veggies brighten up the flavor; wilted or soggy produce can water down the muffins.
Check Doneness Early: At 19 minutes, test a muffin with a toothpick; a few moist crumbs are perfect—avoid drying out your muffins.

How to Serve Healthy Ham and Cheese Egg Muffins Recipe

Garnishes

I love topping these egg muffins with a little extra chopped parsley or a sprinkle of chili flakes when I want a little heat. Sometimes a dollop of salsa or avocado slices on the side adds freshness and creaminess that pairs beautifully. For a touch of brightness, a squeeze of fresh lemon juice can do wonders.

Side Dishes

Pair these muffins with some lightly dressed mixed greens or fresh fruit for a balanced meal. On weekends, I sometimes serve them alongside roasted potatoes or a warm whole-grain toast to round things out.

Creative Ways to Present

For brunch gatherings, I like to arrange these egg muffins on a beautiful platter garnished with fresh herbs and cherry tomatoes. You could even serve them inside small lettuce cups for a light, fresh look. Mini flags or toothpicks with labels make them fun for kids’ parties.

Make Ahead and Storage

Storing Leftovers

I store my leftover egg muffins in an airtight container in the fridge where they stay fresh for up to 4 days. It’s so convenient to just grab one or two as I rush out the door.

Freezing

These egg muffins freeze wonderfully. I freeze them in single layers on a baking sheet first, then transfer to a zip-top bag so they don’t stick together. They keep well for up to 2 months—perfect for meal prepping ahead of a busy week.

Reheating

For reheating, I wrap a frozen or refrigerated muffin in a damp paper towel and microwave for about 45 seconds to 1 minute until warm all the way through. This keeps them moist and tender without drying out.

Frequently Asked Questions:

Can I make these egg muffins vegetarian?

Absolutely! Simply omit the ham and add more veggies like spinach, mushrooms, or tomatoes. You could also add plant-based protein like tofu or beans to keep them filling.

How do I prevent the egg muffins from becoming rubbery?

Avoid overmixing the eggs and don’t overbake. Whisk eggs gently and bake them just until set, checking around 19 minutes. Overcooking causes the eggs to become tough and rubbery.

What other cheeses work well in this recipe?

Feta, Swiss, or pepper jack are delicious alternatives to sharp cheddar and add unique flavor profiles. Feel free to experiment with your favorites!

Can I make this recipe ahead for a week of breakfasts?

Yes! These muffins store well in the fridge for up to 4 days and freeze beautifully for longer storage. Make a double batch, freeze extras, and reheat for quick breakfasts all week long.

Final Thoughts

These Healthy Ham and Cheese Egg Muffins have honestly made my mornings so much easier—and tastier too. I love how flexible they are, simple to prepare, and perfectly satisfying whether I’m rushing out or relaxing with coffee. Give them a try and I bet they’ll become your new breakfast favorite!