Ham, Cheese and Broccoli Egg Muffins – Healthy Breakfast Egg Muffins Cups Recipe
Broccoli Ham and Cheese Egg Muffin Cups are a great make-ahead breakfast that is even freezer-friendly for meal prep. This low carb and gluten free egg muffins recipe is also easy and versatile. Customize mini crustless quiche with your favorite veggies, meats, and cheese!
The other day I was looking at an old video of my oldest son as a baby shoveling yogurt into his mouth without bothering to use any utensils. I was the proud mama gushing about how great it was that he was figuring out how to feed himself, even if he was still struggling with the spoon. I was laughing that I would have a big mess to clean up, but it didn’t matter because it was all part of the learning experience.
Fast forward and hands are still used as utensils. And I am still cleaning messes, but with two much older boys. Not babies. And I’m not gushing or laughing anymore.
But sometimes I have to just choose my battles. And trust me, with two small boys, fork usage is often the least of my concerns for a peaceful meal.
So you can imagine how thrilled the kids were when I told them that I was making egg muffins and they were acceptable finger food.
That made the kids happy, but mama was thrilled that it was an easy breakfast for dinner with plenty of leftovers for something fast and healthy on a busy morning.
Not only are these a great make-ahead breakfast, but they are versatile too. You can pretty much stick with the given ratio of ingredients, but use whatever meats or veggies or cheese you have in your fridge.
Broccoli Ham and Cheese Egg Muffin Cups
Broccoli, Ham and Cheese Egg Muffins are as tasty as a broccoli ham and cheese omelet, but in a much cuter package. Plus it’s a package that is totally acceptable to pick up and eat with your hands. And you aren’t “scrambling” to make multiple omelets to get on the table at the same time for each member of the family.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
What is in egg muffins?
- Meats, vegetables, and cheese – in this case, it is leftover cooked broccoli, ham, and cheddar cheese. But you can use whatever you love or have on hand.
- Eggs
- Dry mustard
- Salt
- Pepper
What else do you need?
- Grater – I love to use a handheld grater.
- Bowl
- Whisk
- Muffin pan
How do you make egg muffins?
- Preheat your oven and spray your muffin pan with cooking spray. Silicone muffin cups (either the individual ones or the pans) are also convenient for making these because they pop out easily.
- Prepare your fillings – chop your ham, cook and chop your broccoli, and shred your cheese.
- Divide the fillings between twelve muffin cups.
- Whisk together eggs and seasonings.
- Pour this mixture into the muffin pan or silicone cupcake liners.
- Bake until cooked through and golden.
Can you make egg muffins in advance?
Yes, Broccoli Ham and Cheese Egg Muffins (or really any egg muffin recipe) are especially convenient because you can make a bunch at a time and keep them in the fridge for the week.
Can you freeze them?
You can even pop them in the freezer for when you need a quick breakfast on your way out the door on busy mornings. Just cool them completely and carefully place them in a freezer storage bag or another airtight container.
How do you thaw and reheat egg muffin cups?
I recommend thawing overnight, then just heating them up briefly in the morning. But you can heat them from frozen, just cook on medium or 50% power on your microwave.
And actually, we tend to be breakfast for dinner folks. So I was able to make these handheld edibles in advance for when we needed dinner to be ready fast on a busy night.
Are egg muffins gluten free? Are they low carb?
Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information.
As long as you ensure your ham or other fillings are gluten free, then yes, egg muffins make a great gluten free breakfast recipe.
This recipe is also low carb. However, if you add things like potatoes or sweet potatoes, then they would not be keto-friendly. So it’s all a matter of choosing your fillings based on your dietary needs and preferences.
If you choose to leave out the meat or cheese, you can even make them vegetarian or dairy-free.
What can you make with leftover ham?
These egg muffins are perfect for using up leftover ham, but here are a few other ideas.
- Pineapple Ham Cheese Ball will be devoured at any party.
- Hawaiian Scrambled Eggs is a surprisingly delicious breakfast scramble.
- Barefeet in the Kitchen made Ham and Cheese Biscuits, with regular and gluten free versions.
- Ham and Broccoli Macaroni and Cheese from Oh, Sweet Basil looks like the ultimate comfort food.
What else can you put in egg muffins?
The possibilities are endless. You can really use any meats, cheese, veggies, potatoes, or whatever else you have on hand. But here are a few of my favorite combinations.
- Potato Broccoli Cheese Egg Muffins are a vegetarian option.
- Ham and Asparagus Egg Muffins with Goat Cheese have delicious springtime flavors.
- Cheddar Apple Sweet Potato Egg Muffins are a delicious sweet and savory combination.
- Pizza Egg Muffins from The Food Charlatan are a flavor no kid can resist.
- And if that’s not enough, here are 10 of the Best Egg Muffins for Easy Breakfasts.
Broccoli Ham and Cheese Egg Muffins Cups Recipe
This egg muffin cups recipe is super easy. They are a great make-ahead breakfast (and even freezer-friendly them!) for busy mornings, or even a simple brunch, or brinner! Use whatever meat and vegetables you have on hand to customize to your tastes. Plus they are gluten free, low carb, and keto-friendly. And let’s not forget totally kid-friendly too.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a review on Pinterest or photo on Instagram!
Tag me @cupcakekalechip and use #cupcakesandkalechips!
Broccoli, Ham and Cheese Egg Muffins
Ingredients
- 1 1/2 cups chopped cooked broccoli
- 1 cup diced ham
- 4 oz shredded cheddar cheese about 1 cup
- 12 eggs
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray.
- Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.
- Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.
- Divide the egg mixture evenly between the muffin cups. You’ll need about 1/4 cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
- Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
Nutrition
Enjoy! Originally published on Apr 10, 2016.
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karen says
why dry mustard? could it be left out completely and not change the flavor?
Brianne Cupcakes & Kale Chips says
Karen, the mustard flavor compliments the flavor of the ham. You can certainly omit it from the recipe if you don’t care for it.
Janet Adey says
Just made these and they were a great success!!
Brianne Cupcakes & Kale Chips says
I’m so happy that you enjoyed the egg muffin cups, Janet! Thank you for your comment and rating of the recipe.
Lana says
Do you reheat from a thawed state or are they still frozen? Would they be watery? Thinking this would be great for a College student with access to dorm fridge and microwave.
Brianne @ Cupcakes & Kale Chips says
It’s best to reheat from a thawed state. It can be done from frozen, but it can make the eggs a little rubbery.
Sandra says
Hi, I just need to know the nutritional value content.
Brianne Cupcakes & Kale Chips says
Hi Sandra – I don’t include nutritional information because the information varies depending on the type and brand of ingredients you use. I know a lot of people who use the nutritional calculator on myfitnesspal.com, or you can use the one on the SparkRecipes website. Both of those services are free to use. 🙂
Sandra Estrada says
What is the nutritional value content? Fats, fiber, proteins, etc.
Brianne Cupcakes & Kale Chips says
Sandra, the nutritional information varies depending on the brand and type of ingredients you use, which is why you don’t see it posted with my recipes. Many people find the free nutritional calculator on myfitnesspal.com to be very helpful, or you can try the calculator on the Spark Recipes website.
Cindy says
Does anyone have the Keto Macro break down for these HEAVENLY muffins?
Brianne Cupcakes & Kale Chips says
Hi Cindy-
I don’t have the keto breakdown for you, but I know quite a few people use the free nutritional calculator on MyFitnessPal.com. Perhaps you can give that a try!
Nate Lane says
how long would these last in the fridge? id like to make them one day and then take them to work for the next couple of days for breakfast
Brianne @ Cupcakes & Kale Chips says
They will last several days in the fridge, or you can freeze them.
Malissa Garriott says
If you freeze them what would be the best way to re-heat them?
Brianne Cupcakes & Kale Chips says
Hi Malissa,
If you freeze the egg muffin cups, they can be reheated in the oven or the microwave. If you’re heating them in the oven, I would wrap them very loosely in aluminum foil packets, just so that they don’t dry out too much.
In the microwave, I would place them onto a microwave safe plate and cover with paper towel. Heat for about 90 seconds on medium high (7 or 8) power. If they aren’t warm enough, I’d heat again in 15 second intervals, until they’re warm enough for you.
Kristie says
How do you recommend reheating these?
Leigh says
These look yummy! Easy breakfast on the go!
Anita @ LiveLikeYouAreRich says
These looks so yummy! Thanks for sharing at Whimsy Wednesday.
Kathryn @ Family Food on the Table says
Nah, I’m with your son, forks are totally overrated 😉 Just kidding… my little ones are mostly good about eating with a sense of manners and dignity, but my 2-year-old boy definitely gets spoonfuls that are WAY too huge for him. I guess there are worse things than eager little eaters, right? 😉 Loving these muffin cups – for breakfast, brunch, school lunch, brinner – any time of day! Pinned!
Christie says
Perfect for brunch! Or a make ahead guest breakfast. Or just for the kids! Big and little. They just look good! Yum!
Kristen says
I use to think my 11 year old had good table manners. Napkin in lap, used a fork and knife correctly–but now?! The kid eats like a pig! Even hand held food can be hard to watch him inhale 🙂 these look great BTW!!!
Cindys Recipes and Writings says
Perfect finger food for any time of day!
Maria says
These look amazing… great finger food for breakfast, lunch or supper! Thanks for sharing 🙂
Laura Dembowski says
I used to make egg cups like this with egg beaters for my dad to eat in the morning on his way to work. Such a great, quick and easy option.
Brianne @ Cupcakes & Kale Chips says
They definitely are! And so easy to chage up with your favorite ingredients.
Nichole says
I make a few variations of egg muffins for breakfast – they’re the perfect finger food, though I never actually thought of them that way until your post. They’re great for a grab and go! I love your addition of broccoli #sneakintheveggies!
Brianne @ Cupcakes & Kale Chips says
Well in my house everything is finger food 🙂