Ham & Cheese Egg Muffins
These Ham and Cheese Egg Muffins are one of those go-to recipes I keep in rotation because they’re just so easy to prep, super satisfying, and always disappear fast. Whether it’s for a busy weekday morning or something to toss into a lunchbox, they’re a no-brainer.
Made with eggs, cottage cheese, diced ham, and melty cheddar (or Swiss), they’re high in protein, low in carbs, and freezer-friendly too. You can keep them classic, or add spinach, green onions, or anything else you’ve got hanging in your fridge. They’re quick, customizable, and perfect for reheating throughout the week.
This post may contain affiliate links, please read our privacy policy for details.
Recipe Tips
Use full-fat cottage cheese: It gives the muffins a creamy, slightly fluffy texture and helps keep them from drying out.
Grease your muffin tin well: These love to stick, so use oil or spray generously, or go with silicone muffin liners if you have them.
Don’t overfill the cups: Filling them about ¾ of the way gives them space to puff up without spilling over.
Let them cool before storing: This keeps them from steaming in the container and getting soggy.
Ingredient Swaps: No ham ? Use cooked bacon, turkey, or keep it vegetarian with chopped veggies. Dairy-free ? Use a plant-based cheese and dairy-free yogurt or milk in place of cottage cheese. Add greens ? Toss in spinach, kale, or chopped broccoli for a veggie boost. More flavor ? Add chopped green onion, fresh herbs, or a pinch of garlic powder. No cottage cheese ? Sub with Greek yogurt or just use extra milk (though texture may be less fluffy).
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a bag or container for up to 2 months.
Reheat: Microwave for 30–45 seconds until warmed through.
More Meal Prep Breakfast Recipes:
Ham & Cheese Egg Muffins
Ingredients
- 6 large eggs
- ½ cup diced ham
- ½ cup shredded cheese cheddar, Swiss, or your favorite
- ¼ cup milk
- 1/2 cup cottage cheese
- Salt and pepper to taste
- Optional: chopped green onions or spinach
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin
- In a large bowl, whisk together the eggs, milk, cottage cheese, salt, and pepper
- Divide the diced ham and shredded cheese evenly among the muffin cups
- Pour the egg mixture over the ham and cheese, filling each muffin cup about ¾ full
- Bake for 18-20 minutes until puffed and cooked through
- Let cool slightly before serving
- Enjoy!!!
