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Easy Ham and Egg Muffins - only 6 simple ingredients and these egg muffins practically make themselves! So good with all the veggies and white cheddar cheese | @littlebroken

Easy Ham and Egg Muffins


Breakfast egg muffins made with ham, tomatoes, spinach, and cheese. These egg muffins are baked in a muffin tin and make for one healthy breakfast on the go!


  • 12 thin slices deli ham
  • 3/4 cup lightly packed fresh spinach, chopped
  • 1/4 cup onion, diced
  • 1 medium tomato, chopped
  • 1/2 cup shredded white cheddar cheese*
  • 10 large eggs
  • 1/2 tsp. kosher salt
  • freshly ground black pepper, to taste
  • Nonstick cooking spray


  1. Preheat oven to 350 degrees F.
  2. Coat 12-cup standard muffin pan with cooking spray.
  3. Line muffin cups with ham slices. Divide spinach, onions, tomatoes, and cheese evenly among the cups.
  4. In a large bowl whisk together the eggs and salt. Season with black pepper, to taste. Pour the egg mixture into the muffin cups. I find that a small ladle works great for scooping the egg mixture.
  5. Bake for 20 minutes. If the tops are still slightly undercooked after 20 minutes, place under a broiler for 1 minute.
  6. Cool for 5 minutes, then run a knife around the muffins, and remove. Serve warm.


*mozzarella cheese can be substituted

Keywords: egg muffins, breakfast egg muffins, ham and egg muffins