Ham and Cheese Egg Muffins

Ham and Cheese Egg Muffins with tomatoes, spinach, and plenty of cheddar cheese should immediately be added to your weekly menu for a grab and go breakfast everyone will love.

I have a slight obsession with eggs muffins and make them almost weekly for quick breakfasts and snacks. Truth be told, I probably eat this more often as a post workout snack than I do for breakfast. They are also a great way to clean out your fridge since you can pretty much toss anything in and they will taste delicious.

Like many of my egg muffin recipes, this version was created late on Sunday as I was preparing for the week ahead. After a quick revision of the fridge, I immediately knew I needed to use up some leftover deli ham. Since a grilled ham, cheese, and tomato is one of my favorite sandwiches, I used that for inspiration and made an egg muffin with the same delicious ingredients, plus some spinach for greens. Within ten minutes they were in the oven and within 30 minutes, I had breakfast and snacks prepped for the week.

When making these Ham and Cheese Egg Muffins, remember:

  • You can use absolutely any combination of veggies you like in these muffins. Personally I like to cook most veggies (tomatoes are the exception) before adding them to the egg muffins. I think it makes for a better texture.
  • Just like the veggies, you can switch up the deli meat and cheese. Turkey and even roast beef turn out great as do pretty much any variety of cheese you like.
  • If possible, let these cool completely before refrigerating them. I find they keep the best this way and don’t get soggy from the extra moisture that’s released as they cool.

Looking for more egg muffin recipes?



Post Author: CookAzon

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