Fridge Friend Recipes
Cheesy Ham and Egg Breakfast Muffins recipe
Golden baked egg muffins packed with savoury ham and melted cheese, finished with a soft, custardy centre. They make a hearty grab-and-go breakfast or brunch dish.
30 min · Easy · British Jump to method
Ingredients
- 6 Eggs
- 100g Diced Ham
- 80g Cheddar Cheese
- 60ml Milk
- 10g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 267 kcal |
| Protein | 20.1 g |
| Carbohydrates | 1.8 g |
| Fat | 19.3 g |
| Saturated fat | 9.3 g |
| Fibre | 0 g |
| Sugar | 1.5 g |
| Sodium | 393 mg |
Why this works
A protein-rich, low-carbohydrate breakfast option, but fairly high in saturated fat and sodium due to the cheese, ham and butter.
High protein from eggs, ham and cheese. Each serving provides a substantial amount of protein, which supports satiety and muscle maintenance.
Calcium and B12 from dairy and eggs. Cheddar, milk and eggs contribute calcium for bone health and vitamin B12 for red blood cell and nerve function.
Watch the salt and saturated fat. Ham and cheddar increase sodium and saturated fat, so this is less suitable if you are limiting salt or looking after cholesterol.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and grease a 6-hole muffin tin generously with butter.
- Whisk the eggs and milk together in a bowl, then season lightly with salt and black pepper if using.
- Divide the chopped ham and grated cheese between the muffin holes.
- Pour the egg mixture evenly over the ham and cheese, filling each hole about three-quarters full.
- Bake for 18–22 minutes, until risen, golden, and just set in the middle.
- Leave to cool for 5 minutes, then loosen and serve warm.
Prefer the classic version? Mini Red Pepper Egg Muffins
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