Ham, Cheese & Veggie Egg Muffins
These breakfast egg muffins are based on the dish shown in your photo: fluffy baked eggs packed with diced ham, cheddar cheese, bell pepper, onion, and green onion. They’re excellent for breakfast, meal prep, lunchboxes, or a high-protein snack.
Ingredients — makes 12 muffins
Egg mixture
10 large eggs
½ cup milk — whole, 2%, or unsweetened milk of choice
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika, optional
Filling
1 cup cooked ham, finely diced
½ cup orange or red bell pepper, finely diced
½ cup green bell pepper, finely diced
½ cup yellow or white onion, finely diced
¾ cup shredded cheddar cheese
2 tbsp green onions/chives, finely sliced
1 tbsp butter or olive oil, for sautéing
Optional additions
¼ cup mushrooms, finely chopped
¼ cup spinach, chopped
2 tbsp cooked bacon
¼ cup cooked sausage
A pinch of red-pepper flakes
¼ cup mozzarella or Monterey Jack in place of some cheddar
Full Step-by-Step Recipe
1. Prepare the oven
Preheat your oven to 375°F (190°C).
Generously grease a 12-cup muffin pan with cooking spray, butter, or oil. Egg muffins can stick, so don’t skimp on the greasing.
Tip: Silicone muffin cups make removal particularly easy.
2. Prepare the vegetables
Heat 1 tablespoon butter or oil in a skillet over medium heat.
Add the diced onion and bell peppers.
Cook for approximately 3–5 minutes, stirring occasionally, until the vegetables soften slightly.
Don’t overcook them—they’ll continue cooking in the oven.
Remove from the heat and allow them to cool for a few minutes.
3. Prepare the egg mixture
Crack the eggs into a large bowl.
Add:
Milk
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Whisk until the eggs are completely combined and slightly frothy.
4. Add the fillings
Stir the ham, cooked vegetables, approximately ½ cup of the cheddar, and green onions into the egg mixture.
Reserve the remaining cheddar for the tops.
5. Fill the muffin pan
Divide the mixture evenly among the 12 muffin cups.
Fill each cup approximately ¾ full.
Don’t fill them completely to the top because the eggs will puff up as they bake.
Sprinkle the remaining cheddar over each muffin.
6. Bake
Bake at 375°F (190°C) for approximately 18–23 minutes.
They’re done when:
The centers are set.
The eggs look puffed and lightly golden.
A knife inserted into the center comes out without liquid egg.
Avoid overbaking, as this can make the muffins rubbery.
7. Cool and serve
Remove the pan from the oven and let the muffins cool for about 5 minutes.
Run a small knife around the edges if necessary, then gently lift them out.
Serve warm.
Approximate Nutrition
Nutrition depends heavily on the ham, cheese, milk, and exact quantities used. Using the recipe above and dividing it into 12 muffins, a reasonable estimate is:
Nutrition Per muffin
Calories ~125–140 kcal
Protein ~10–11 g
Fat ~8–9 g
Saturated fat ~3–4 g
Carbohydrates ~2–3 g
Fiber ~0.5 g
Sugars ~1–2 g
Sodium ~300–400 mg
Cholesterol ~160–180 mg
For the whole batch: roughly 1,500–1,650 calories and 120–130 g protein.
Sodium can vary substantially depending on the ham and cheese. For a lower-sodium version, use reduced-sodium ham and cheese and reduce or omit added salt.
Allergen / “Nut” Information
Does this recipe contain nuts?
No. The basic recipe contains no peanuts or tree nuts.
However, if you’re cooking for someone with a serious allergy, check the labels of:
Ham
Cheese
Milk
Cooking spray
Seasonings
Some packaged foods can have allergen cross-contact warnings.
Gluten-free?
Potentially yes. Eggs, vegetables, cheese, and milk are naturally gluten-free, but check the ham and seasonings for added ingredients or cross-contact.
Dairy-free?
Not as written because it contains milk and cheddar.
For dairy-free muffins, use an unsweetened dairy-free milk and dairy-free shredded cheese.
Vegetarian?
Not as written because of the ham.
Simply omit the ham and add extra vegetables, mushrooms, spinach, or a vegetarian meat substitute.
Keto / low-carb?
Yes, this recipe is relatively low in carbohydrates and can fit many low-carb diets. The exact carb count depends on the vegetables and milk used.
Air Fryer Version
Preheat the air fryer to 325°F (165°C).
Use silicone muffin cups or an air-fryer-safe muffin mold.
Fill them about ¾ full and cook for approximately 10–14 minutes, checking toward the end.
Because air fryers vary considerably, the first batch may need a little adjustment.
Storage & Meal Prep
Refrigerator
Cool completely, then place in an airtight container.
Store for approximately 3–4 days in the refrigerator.
Freezer
Egg muffins freeze very well.
Allow them to cool completely.
Wrap individually or place in a freezer bag/container.
Freeze for up to approximately 2–3 months for best quality.
Reheating from the refrigerator
Microwave for approximately 20–40 seconds, depending on your microwave.
Reheating from frozen
Microwave for approximately 60–90 seconds, checking halfway through.
For better texture, thaw overnight in the refrigerator and then reheat.
Recipe Q&A
Why are my egg muffins watery?
The vegetables may contain too much moisture. Sauté vegetables first and allow them to cool/drain before adding them.
Frozen vegetables should be thawed and squeezed dry.
Why did my egg muffins collapse?
That’s normal to some extent. Eggs puff while baking and naturally deflate as they cool.
Why are they rubbery?
Usually because they were overbaked or baked at too high a temperature.
Take them out as soon as the centers are set.
Can I make them without milk?
Absolutely. Milk isn’t essential. You can replace it with an equal amount of water or simply omit it.
Milk makes the eggs somewhat softer and creamier.
Can I use egg whites?
Yes. You can substitute some or all of the whole eggs with egg whites.
For example, use 5 whole eggs + 1¼ cups egg whites for a higher-protein, lower-fat version.
Can I use cooked bacon instead of ham?
Yes. Cook the bacon first, drain it well, and crumble it into the mixture.
Can I use raw vegetables?
Yes, but vegetables such as onion and peppers taste better and release less water when briefly sautéed first.
Can I add spinach?
Definitely. Chop it finely and sauté it briefly until wilted. Squeeze out excess moisture before adding.
Can I use different cheese?
Yes. Cheddar, mozzarella, Monterey Jack, Swiss, pepper Jack, feta, or a combination work well.
How full should I fill the muffin cups?
About ¾ full. The egg mixture expands during baking.
How do I prevent sticking?
Grease the pan generously, use a quality nonstick muffin pan, or use silicone muffin cups.
Can I make them ahead?
Yes. They’re particularly good for meal prep. Bake a batch on the weekend and refrigerate or freeze individual portions.
Are these good for kids?
Yes, provided the ingredients are appropriate for the child’s age and dietary needs. Cut them into appropriate bite-sized pieces for younger children and be mindful of the sodium content of processed ham.
Can I double the recipe?
Yes. Simply double all ingredients and use two muffin pans. Don’t make the muffins substantially deeper; they may cook unevenly.
Best-Tasting Combination
For a version closest to the photo, I’d use:
10 eggs + ½ cup milk + 1 cup diced ham + ½ cup orange bell pepper + ½ cup green bell pepper + ½ cup onion + ¾ cup sharp cheddar + green onion + garlic powder + black pepper.
