Egg Muffins with Ham & Cheese

These Egg Muffins with Ham & Cheese are the kind of breakfast muffins that taste both comforting and a little bit nostalgic. Think soft, fluffy eggs baked with melty cheese and savoury ham – ones that taste almost like those irresistible crunchy cheese snack bites (similar to Dutch-style cheese biscuits), but in a tender, warm, muffin form. They’re ready in around 30 minutes, made with simple ingredients, and perfect for everything from relaxed weekend brunches to quick weekday meal prep.

Ingredients for Ham and Cheese Breakfast Muffins

These savoury egg muffins with ham and cheese rely on simple, everyday ingredients that work beautifully together:

• Eggs – the base that keeps everything light and fluffy.
• Cottage cheese – adds a little creaminess and extra protein.
• Flour & baking powder – for structure, giving that “muffin-like” texture.
• Grated cheese – think nutty French Comté (my favourite), Gouda or Gruyère for richness, or opt for classic Cheddar for a more familiar, comforting flavour.
• Ham – salty, savoury and satisfying.
• Shallot – for a gentle aromatic lift.
• Paprika & salt – subtle warmth and seasoning.

Tip: Swap ham for cooked bacon or keep it vegetarian with a classic mix of sautéed spinach, mushrooms and a little garlic.

How to Make Ham & Cheese Egg Muffins

These easy egg muffins come together with minimal effort and maximum reward. It’s just the kind of recipe you’ll come back to again and again:

1. Start by whisking the eggs until smooth and airy, then stir in the cottage cheese to create a creamy, protein-rich base. Add the flour, baking powder and seasoning, mixing just until everything comes together. Gently fold in the ham, grated cheese and finely chopped shallot so every bite is packed with flavour.
2. Spoon the mixture into a generously greased muffin tin and bake until puffed, golden and perfectly set. Let them cool for a few minutes before lifting them out – if you can wait that long.

You’ll find the exact measurements and full instructions in the recipe card below.

Why You’ll Love These Ham and Cheese Egg Muffins

• Quick and easy breakfast – minimal prep, maximum reward.
• Perfect for meal prep – make ahead and enjoy all week.
• Protein-rich and satisfying – keeps you full for longer.
• Family-friendly – mild, cheesy flavours everyone loves.
• Customisable – adapt with whatever ingredients you have on hand

More Hearty Breakfast Ideas You’ll Love

If you enjoy these egg muffins with ham and cheese, you might also love a hearty potato and chorizo frittata, a crispy-edged potato breakfast skillet with pastrami, or a classic Spanish-style potato frittata – also perfect for meal-prep or taking on the go! And if you’re craving something extra comforting, a potato and bacon skillet is always a good idea – simple, satisfying and perfect for a relaxed weekend brunch.

Elle

Egg Muffins with Ham and Cheese

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Fluffy egg muffins with ham and cheese made with simple ingredients, ready in 30 minutes and perfect for meal prep, high-protein breakfast or a quick savoury snack.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Brunch, Snack

Cuisine: Baking

Calories: 125

Ingredients

  

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• 6 large eggs, lightly beaten
• 1 x 200 g container cottage cheese
• 130 g plain flour (1 cup)
• 1 teaspoon baking powder
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon fine salt
• 1 small shallot, very finely diced
• 90 g prosciutto, diced (about 8 slices)
• 50 g grated cheese (Comté, Gruyère or Gouda)

Instructions

 

1. Preheat the oven to 200°C (400°F). Generously grease a 12-hole muffin tin with butter to prevent sticking.
2. In a large bowl, whisk the eggs until smooth, then stir in the cottage cheese until well combined.
3. Add the flour, baking powder, paprika and salt. Mix until just incorporated.
4. Fold in the diced shallot, prosciutto and grated cheese.
5. Divide the mixture evenly between the muffin cups.
6. Bake for 20–25 minutes, or until golden and a toothpick inserted into the centre comes out clean.
7. Let cool in the tin for 5–10 minutes, then carefully remove using a knife and transfer to a rack to cool completely. Enjoy!

Nutrition

Calories: 125kcal

Notes

• Substitutions: Swap prosciutto for another type of ham and use cheddar, or replace shallot with green onion.
• Storage: Store in an airtight container in the fridge for up to 4 days.
• Freezing: These muffins freeze well.
• Reheating: Microwave for about 45 seconds until warmed through.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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