How to make Mini Ham and Egg Muffins

As the kids have moved into toddlerhood, I am on the constant lookout for snacks to serve them. I really don’t mean anything ultra healthy but just not one laden with too much sugar. Something they will enjoy which adds nourishment and fills their little tummies.

Enter this Mini Ham and Egg Muffins. A very short list of ingredients, a short cooking time and most of all a hit with the kids.

I halved the original recipe. So my post makes about 12 muffins. The original recipe from the original site makes 24 muffins.

The original recipe calls for bacon. To me, using ham is easier as there is no pre-frying/baking involved. Also, I don’t add any salt as the ham and cheese itself will add a slight saltiness to the muffins. All you need to make sure is that you have eggs, ham, cheese and milk + a small muffin tray.

Mini ham and egg muffins are a delicious and convenient breakfast or snack option. They are easy to make and can be customized to your liking. Here’s a basic recipe to get you started:


6 large eggs
1/4 cup milk
Salt and pepper to taste
1/2 cup diced ham (cooked)
1/2 cup shredded cheddar cheese
1/4 cup diced bell peppers (optional)
1/4 cup diced onions (optional)
Cooking spray or butter for greasing the muffin tin

Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or a small amount of butter to prevent sticking.

In a mixing bowl, crack the eggs and add the milk. Whisk them together until well combined. Season with a pinch of salt and pepper to taste.

Add the diced ham, shredded cheddar cheese, and any optional ingredients like bell peppers or onions to the egg mixture. Stir everything together to evenly distribute the ingredients.

Pour the egg mixture into the greased mini muffin tin, filling each cavity about two-thirds full. Leave a little space at the top because the muffins will puff up as they bake.

Place the muffin tin in the preheated oven and bake for approximately 12-15 minutes or until the mini muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into one of the muffins; if it comes out clean, they’re ready.

Once done, remove the mini ham and egg muffins from the oven and let them cool for a few minutes in the muffin tin.

Gently run a knife or a small spatula around the edges of each muffin to loosen them from the tin. Carefully remove the muffins from the tin and transfer them to a serving plate.

Serve the mini ham and egg muffins warm. They can be enjoyed on their own or with a side of salsa, hot sauce, or ketchup for added flavor.

These mini ham and egg muffins are a great make-ahead breakfast option. You can store any leftovers in an airtight container in the refrigerator for a few days and reheat them in the microwave when you’re ready to enjoy them again. Feel free to customize the recipe by adding your favorite ingredients like spinach, mushrooms, or different types of cheese to create your own delicious variations.


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