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Ham and Veggie Egg Muffin Cups

By Martis Guleryan Updated

In short: Whisk 12 eggs with milk, divide them over ham, spinach, bell pepper and cheddar in a greased 12-cup muffin tin, and bake at 350°F for 20–25 minutes until set and 160°F in the center. Makes 12.

  • 37 min
  • 12 egg muffins
  • Easy
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Baked egg muffin cups with spinach, red pepper, ham and cheddar on a cooling rack
Illustrative AI-generated photo.

Why you’ll love this recipe

One batch makes twelve breakfasts. They are filled with ham, vegetables and cheese, and each muffin has one whole egg.

  • Meal prep friendly — 3–4 days in the fridge, 2 months in the freezer.
  • Flexible — use whatever cooked vegetables or meat you have.
  • Fast reheating — under a minute in the microwave.

Ingredient substitutions

Instead ofYou can use
HamCooked crumbled bacon or breakfast sausage.
MilkAny milk or unsweetened plant milk.
CheddarPepper Jack or feta.
Glass meal prep containers with egg muffin cups and berries

Ham and Veggie Egg Muffin Cups

Prep
15 min
Cook
22 min
Total
37 min

Ingredients

Servings
12 egg muffins

Egg mixture

Fillings

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Prep the tin

    Heat the oven to 350°F (175°C). Generously grease a 12-cup muffin tin, or use a silicone muffin pan.

  2. Step 2: Divide the fillings

    Divide the ham, spinach, bell pepper, green onions and half the cheddar evenly among the cups.

  3. Step 3: Whisk the eggs

    In a large measuring cup or bowl with a spout, whisk the eggs, milk, salt and pepper until no streaks of white remain.

  4. Step 4: Fill and top

    Pour the egg mixture over the fillings, filling each cup about three-quarters full. Top with the remaining cheddar.

  5. Step 5: Bake

    Bake 20–25 minutes, until puffed and set in the center. An instant-read thermometer in the center of a muffin should read 160°F (71°C).

    Tip: They puff in the oven and settle as they cool — that is normal.

  6. Step 6: Cool and release

    Cool in the pan 5 minutes, run a thin knife around each cup and lift them out.

Equipment

Tips for the best results

  • Squeeze chopped spinach dry or the muffins can turn watery.
  • Use any leftover cooked vegetables — just keep the total fillings to about 3½ cups.
  • Silicone muffin pans release eggs much more easily than metal.

Storage, reheating and freezing

Refrigerator
Cool completely, then refrigerate in an airtight container for 3–4 days.
Reheating
Microwave one muffin for 30–45 seconds, until hot in the center (165°F / 74°C for leftovers).
Freezing
Freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or microwave from frozen for 60–90 seconds.

Frequently asked questions

Why are my egg muffins watery?

Watery vegetables like spinach, mushrooms and tomatoes release liquid as they bake. Chop them small and squeeze or sauté them first.

Why do egg muffins sink?

They puff with steam in the oven and settle as they cool. Overbaking makes them sink more and turn rubbery.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references