Olive and Cleo
[Photo credit: fahrwasser via Deposit Photos]

Egg muffins are totally underrated if you ask us! As the winter months approach us, there’s nothing more delicious than to wake up and have some warm breakfast. Don’t get us wrong – toast and cereal are go-to breakfasts and treats for us as well, but there’s nothing like a warm egg muffin, bursting open with melted cheese and pieces of ham.

Plus, for us mamas – these will give you a boost of protein to keep you going while you chase your little ones around.

The great thing about egg muffins is that it is like an omelet. The ham and cheese combination is only one of many combinations of delicious breakfast muffins you can create. You can also do broccoli and cheese, red peppers, green onions and bacon, and a four-cheese for the vegetarians!


  • Eggs (one per muffin)
  • Ham (as much as you’d like, or prosciutto if that works better. Approximately half a slice per muffin if the slices are bigger)
  • A bit of milk if you want it fluffy (one tablespoon per egg)
  • Cheese (again, as much as you’d like. We prefer Cracker Barrell’s extra old cheddar for a good solid taste, but you can use the older mozzarella if you’d like)
  • Some fresh rosemary for topping (completely optional, but it does elevate the taste)
  • Some non-stick spray or butter
  • A muffin pan


  1. Preheat the oven to 375 degrees F.
  2. Figure out how many muffins you’d like to create and use one egg per muffin. Beat the eggs in a blow and add one tablespoon of milk per egg used if you want the eggs to be a bit more fluffy. If you don’t want this, you can leave it out! No harm, no foul!
  3. Grate the cheese and blend it into the egg. We prefer to use the finer side of the grater to get smaller pieces of cheese. However, it’s totally up to you what you’d like.
  4. Slice the ham into smaller squares and add them to the mixed egg.
  5. Spray the muffin pan with non-stick spray or use butter to avoid the muffins sticking to the tray.
  6. Pour in the eggs into the muffin tray and divide the mixture evenly.
  7. Bake the muffins for 15-18 minutes or until the eggs are set.
  8. Let them cool just slightly, as they are very hot coming out of the oven. We do suggest you serve them warm with a sprinkle of fresh rosemary.

What egg muffin combinations would you like to try? Share your thoughts below and help out our readers with creative solutions!

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