Broccoli, Ham and Cheese Egg Muffin Cups
Broccoli, Ham and Cheese Egg Muffin Cups are a great make-ahead breakfast to grab on the go, or even a breakfast for dinner recipe the family will love. This recipe for egg muffins is easy and versatile. Customize with your favorite veggies, meats, and cheese!
Broccoli, Ham and Cheese Egg Muffin Cups
The other day I was looking at the Timehop app on my phone and there was a video of The Bug 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.
MY LATEST VIDEOSFast forward five years to my almost-six-year-old and he still eats the same way. And I am still cleaning messes. And I’m not gushing or laughing anymore.
I like to think my husband and I have good table manners and that we are capable of passing these down to our children. In fact, I am pretty confident that we do and we can because my three-year-old brandishes a fork and spoon just fine. He still makes a mess, but he is slow and methodical and manages to get most of the food into his mouth.
The Bug, from the first day I gave him solid food, has made it his mission to get the food into his mouth as fast as possible, and if using a utensil is going to slow his progress, then he is going to forego all manners and appropriate dinner table behavior and dig in with his hands.
Sometimes I have to just choose my battles. And trust me, with two small boys, sometimes fork usage is the least of my concerns for a peaceful meal.
So you can imagine how thrilled The Bug was when I told him that this was acceptable finger food…
Broccoli, Ham and Cheese Egg Muffin Cups are as tasty as a broccoli, ham and cheese omelet, but in a much cuter package.
Plus a package that is totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings.
We then to be breakfast for dinner folks, but I was still able to make these handheld edibles in advance for when we needed dinner to be ready fast on a busy night. Though to be honest, being a bit more civilized than my son, I did use a fork…
Here are some more handheld meals you might enjoy…
And if you are looking for some other ways to use up leftover ham, my friends have some delicious ideas. Barefeet int 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. And if you don’t feel like making the individual egg muffins, you can always make a Cheesy Ham and Broccoli Frittata from The Food Charlatan.
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- 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
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.
Enjoy!
Here’s plenty of Sunday Supper Dishes you can eat with your hands…
Pinky Appetizers
- Artichoke Jalapeno Bruschetta by Grumpy’s Honeybunch
- Bacon Wrapped Dates by Our Good Life
- Baked Blue Cheese Olive Bites by A Kitchen Hoor’s Adventures
- Baked Chicken Flautas by Cosmopolitan Cornbread
- Baked Piroshki (Russian Stuffed Rolls) by Curious Cuisiniere
- Blue Cheese & Buffalo Chicken Wonton Bites by Moore or Less Cooking
- Caprese Polenta Cakes by Eat, Drink and be Tracy
- Cherry Topped Brie Bites by That Skinny Chick Can Bake
- Chicken Pesto Pizza by Taste And See
- Classic Homemade Guacamole by Pies and Plots
- Fresh Vegetable Rainbow Rolls by Hezzi-D’s Books and Cooks
- Italian Fried Stuffed Olives by La Bella Vita Cucina
- Healthy Buffalo Chicken Kabobs by Hardly A Goddess
- Mini Feta Leek Quiche by FoodieTots
- Mini Mediterranean Shish Kebabs by Hey What’s for Dinner Mom?
- Pan Seared Bruschetta by Seduction in the Kitchen
- Raspberry Glazed Chicken Wings by Family Around The Table
- Sesame Chicken Fingers by An Appealing Plan
- Spicy Popcorn Chicken by Brunch-n-Bites
Manual Mains
- Battered-dipped Turkey Tenders by Cindy’s Recipes and Writings
- Beef Wellington Bites by Food Lust People Love
- Broccoli, Ham & Cheese Double Stuffed Potatoes by Simply Healthy Family
- Cheesy Baked Garlic Chicken Strips by Rants From My Crazy Kitchen
- Cuban Sandwiches by My World Simplified
- Chicken Parmesan Sliders by The Chef Next Door
- Ethiopian Injera and Tikel Gomen (cabbage, carrots and potato) by Caroline’s Cooking
- Fish fingers and Old Bay Dip by Jane’s Adventures in Dinner
- Gluten Free Chicken Nuggets by Gluten Free Crumbley
- Crunchy-Coated Haddock Fingers by Turnips 2 Tangerines
- Ham and Cheese Sliders by Feeding Big and More
- Mini Pizza Pockets by The Freshman Cook
- Mini Pizzas by Angels Home Sweet Homestead
- Ribs with Whiskey Maple Barbecue Sauce by Palatable Pastime
- Savory Beef and Veggie Hand Pies by Positively Stacey
- Spinach-Feta Rolls by Wholistic Woman
- Lasagna Cupcakes by A Mind Full Mom
- Tacos in Lettuce Wraps by Simple and Savory
- Thai Basil Chicken Lettuce Wraps by Casa de Crews
- Thai-Indian Beef Lettuce Cups by The Texan New Yorker
- Vegetarian Piadina Sandwich by she loves biscotti
- Yuca Fritters Stuffed with Cheese by Basic N Delicious
Digit Desserts
- Blueberry and Brie Tarts by Momma’s Meals
- Roasted Strawberry Hand Pies by Baking Sense
- Salted Caramel Cream Puffs by The Redhead Baker
Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement
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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 🙂