The next chapter in my volume on easy breakfasts are these Ham & Cheese Egg Muffins. A few common ingredients, a few minutes in a hot oven, and voila! You’ve got breakfast for the week!
The key to these Ham & Cheese Egg Muffins is GOOD quality ham and cheese. If all you’ve got is some crummy sliced ham and marble cheese, go for it, but for real flavor, get a nice piece of smoked ham and some old, or even extra old, cheddar.
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The next tip to success to keep the cheese in small cubes, about 1/4-inch cubes. Any smaller and the cheese tends to melt into the eggs – which is fine – but for a bite of cheesy goodness, you need cubes to keep those pockets of cheese intact.
The next little tip is one you can certainly do without, but it adds SO much flavor. There’s a natural flavor party happening when ham, cheese, and green onions get together. So, a hearty 1/4 cup of chopped green onion goes into this recipe. Green onions are herbaceous and not overpowering, and their freshness adds a pop of flavor to these tasty hand-helds.
I tried to get a shot of these lovelies right from the oven, as they were so puffed up and pretty, but they deflate SO fast! But here’s a shot of them in the pan.
Oven-Fresh Ham & Cheese Egg Muffins
Do Ham & Cheese Egg Muffins Freeze?
These tasty morning eats can be kept in the fridge for about a week (I generally don’t like keeping fresh food longer than a week anyhow), and they’ll freeze but you’ll lose some of the texture when reheating.
Like This? Also Try:
Dig in! And if you want to try a variation of these egg muffin delights, check this recipe out: Spinach, Feta, Red Bell Pepper Egg Cups, or theses super tasty Baked Eggs Florentine with Ham! Wash it all down with this amazing keto Whipped Dalgona Coffee – perfect for mornings!
If you have tried other variations with fillings for these morning protein-packed muffins, drop me a line below and I’ll give them a try!
Ham & Cheese Egg Muffins
Ingredients
- 10 each eggs
- 1 cup cheddar cheese diced or shredded
- 1 1/2 cups ham diced
- 1/4 cup green onions
- 1/2 cup heavy cream
- salt and pepper to taste
- cooking spray
Instructions
- Preheat the oven to 375-F. Lightly spray a jumbo 6-cup muffin tin with cooking spray.
- In a large bowl, mix the eggs, cream, and salt and pepper well. Add the ham, green onions, and cheddar, and mix to combine.
- Fill the sprayed muffin cups almost to the rim with the egg/ham mixture. Bake at 375-F for about 10 minutes or until an inserted knife comes out clean.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
The addition of the chopped green onions really does add so much flavor to these. Loved them!
Glad you enjoyed them! They’re one of my faves, too!
I love these. And it’s great that they are baked in a jumbo muffin tin. One piece is more than enough for a filling breakfast. 🙂
They are pretty filling!
This is one of my favorite type of breakfasts! I need to try your version next time, looks delicious.
Egg muffins are my favorite to whip up for the week! And the ham and cheese flavor is great.
I could eat these any time of day – they are just delicious!
Perfect with my morning cup of coffee.
Mmmm….I love egg muffins, but haven’t made them in awhile. Thanks for the reminder to make a batch soon. These look delicious!
Are you sure these baked in ten minutes? I made mine in regular muffin tins, not jumbo, and after 17 minutes at 375 they were still slightly underdone. Mine could have used a little more salt and pepper but other than that they turned out nicely. Will try with Swiss one of these times!
Hi there! Cooking times can depend on a variety of factors, including individual ovens, the temperature of the eggs and ingredients when they went into the oven, and even the kind of muffin tin you used. My cooking times are always just suggestions. I’m glad you enjoyed them!