Ham and Cheese Egg Muffins

Name: Ham and Cheese Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 large eggs; 1/4 cup milk; Salt and pepper, to taste; 1 cup diced cooked ham; 3/4 cup shredded cheddar cheese; 1/4 cup diced bell pepper; 2 tbsp chopped green onion; Nonstick cooking spray

6 servings10 min prep20 min cookEasy

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The Story Behind It

The Tale of Ham and Cheese Egg Muffins

Story updated September 18, 2026

These muffin-tin baked eggs are a modern, portable riff on the classic omelet, gaining popularity in the 2000s and 2010s as meal-prep culture made make-ahead protein breakfasts popular. There's no single inventor; they evolved organically from home cooks adapting frittata and quiche fillings to a grab-and-go format.

Ingredients

Scale:· 6 servings

8 large eggs
1/4 cup milk
Salt and pepper, to taste
1 cup diced cooked ham
3/4 cup shredded cheddar cheese
1/4 cup diced bell pepper
2 tbsp chopped green onion
Nonstick cooking spray

Instructions

1Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin tin with cooking spray.
2Whisk the eggs, milk, salt, and pepper together in a large bowl until smooth.
3Stir in the ham, cheese, bell pepper, and green onion.
4Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
5Bake for 18 to 20 minutes, until the egg muffins are puffed, set in the center, and lightly golden on top.
6Let cool for a few minutes before running a knife around the edges to release them from the tin. Serve warm or refrigerate for meal prep.

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