Breakfast Egg Muffins with Ham

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We have seen these mini quiches gobbled up by even the pickiest of eaters, they are that good. Full of flavor and packed with veggies, these breakfast egg muffins use simple, easy ingredients, and they’re one of the most popular recipes on the site.

Each one is a slice of thick deli ham pressed into a muffin cup and filled with eggs, tomatoes, bell pepper, spinach, green onions, cheese and a little Cajun seasoning. Bake a dozen at 350°F for 30 minutes and breakfast is covered.

The Best Breakfast Quiche Cups (Ham Crust, No Pie Dough)

The key to making busy mornings less stressful? An easy breakfast recipe. Better yet, an easy breakfast recipe that is fueling, good for you and tastes oh so good! These are definitely a regular at our house. My husband usually finishes the whole batch within a week. But be warned: if you send them to work with your spouse, their coworkers may become VERY envious of the fresh breakfast they have every morning. So pack extras to ensure a healthy work environment.

One key, very important detail is buying deli ham slightly thicker than sandwich width. It keeps the edges from burning and holds the quiche much better. I’ve already made that mistake for both of us. You’ll also soon wonder how you lived without Cajun seasoning. It’s the ideal seasoning for eggs and fantastic in dishes like my Cajun Jambalaya Pasta.

Readers love them too. One wrote that her husband, who “hears the word healthy and cringes,” had a couple every day for breakfast.

Why You’ll Love These Egg Muffins

• Easy to make. One bowl, one muffin pan and 30 minutes in the oven.
• Great for meal prep. Bake once and you have a dozen grab and go breakfasts.
• Packed with veggies. Tomatoes, bell pepper, spinach and green onions in every cup.
• A crust made of ham. No pie dough to roll out. The ham slice is the crust.

Ingredients You’ll Need

Exact amounts are in the recipe card below. Everything here is easy to find at any grocery store, and the veggies are simple to swap for whatever you have in the fridge.

• Eggs: A dozen, beaten. Cage free eggs are preferred. The eggs are what hold everything together, so beat them well until the yolks and whites are fully combined for an even, tender texture.
• Roma tomatoes: Two, diced. They add color and juicy bites. Romas are meatier and have fewer seeds than most tomatoes, so they don’t water down the eggs.
• Bell pepper: One red or green pepper, diced. We like the bright pop of color. Red peppers taste a little sweeter and green a little more savory. Dice it small so it softens in the oven.
• Green onions: Two stalks for fresh, mild onion flavor. Slice the white and green parts thin so they spread through every cup.
• Fresh spinach: A large handful. It wilts right into the eggs. Give it a rough chop first so it doesn’t clump in one bite.
• Jalapeno (optional): Finely chopped. Keep the seeds if you like extra heat. Most of a jalapeno’s heat lives in the seeds and white ribs, so scrape them out for a milder bite.
• Cajun seasoning: One teaspoon. Store bought Cajun spice blends are in most grocery stores, or make your own. It gives the eggs a warm, savory kick. Many blends already include salt, so check the label before adding any extra.
• Shredded cheese: One cup of your favorite reduced fat or low fat cheese. Any cheese that melts well works and adds richness to every cup.
• Thick deli sliced ham: Twelve slices with no preservatives, dyes or additives. Thick slices hold the filling without tearing. The ham is both the crust and the salty, savory backbone of each cup.

How to Make Breakfast Quiche Cups

1. Heat the oven to 350°F. Let it fully preheat so the eggs start setting as soon as the pan goes in.
2. Mix the filling. Crack and beat the eggs in a large bowl, then stir in everything else except the ham. Beat the eggs until there are no streaks of yolk left, then add the tomatoes, bell pepper, green onions, spinach, jalapeno if you’re using it, Cajun seasoning and cheese. Stir until the veggies are spread evenly through the eggs.
3. Line the pan. Spray a muffin pan with olive oil cooking spray and press one slice of ham into each cup. Gently press the ham against the bottom and sides so it forms a little bowl. It’s fine if the edges stand up above the rim. The spray helps the cups release cleanly after baking.
4. Fill. Scoop 1/4 cup of the egg mixture into each ham cup. A large cookie scoop works great here. Give the mixture a quick stir between scoops, since the veggies and cheese settle to the bottom of the bowl. That way every cup gets its share. Eggs puff up as they bake, so don’t fill the cups past the ham.
5. Bake for 30 minutes. They’re ready when the centers are set and no longer jiggle when you nudge the pan. Let them cool slightly, then lift them out and serve warm. They’ll settle a little as they cool, which is normal.

Ways to Customize Your Egg Muffins

• Change the seasoning. Swap the Cajun seasoning for your favorite spice blend.
• Change the veggies. Sun dried tomatoes, zucchini, leeks and eggplant would all be delicious.
• Change the heat. Leave out the jalapeno for kids, or keep the seeds in for extra spice.
• Serve it up. Pair them with something naturally sweet like breakfast cookies, applesauce muffins or a stack of homemade pancakes.

Breakfast Quiche Cups FAQs

• Do breakfast quiche cups need a crust? No. A slice of thick deli ham lines each muffin cup and holds the filling like a crust. It also adds savory flavor, so you don’t miss the pastry at all.
• Can I make these the night before? Yes. Mix the egg mixture the night before and store it in an airtight container in the fridge, then line the pan with ham and bake in the morning. Give the mixture a good stir before you scoop, since the veggies settle overnight.
• What cheese works best? Use your favorite reduced fat or low fat shredded cheese. Any cheese that melts well will work, so pick the flavor you like most.
• Can I leave out the jalapeno? Yes. It’s optional. Leave it out for kids or a milder breakfast, or keep the seeds in if you want more heat.
• How long do egg muffin cups keep in the fridge? Store them in an airtight container in the refrigerator and eat them within 3 to 4 days, the USDA guideline for cooked egg dishes. Freeze any you won’t eat by then.
• Can I freeze egg muffin cups? Yes. I’ve frozen them for 2 weeks, and they were just as good. The texture wasn’t affected at all.
• How do I reheat them? Microwave for 30 to 45 seconds, until heated through. If they’re frozen, thaw them in the refrigerator first. Warming them in short bursts keeps the eggs from turning rubbery.
• Why use thick deli ham? Ham sliced a little thicker than sandwich slices holds the egg mixture better, keeps the edges from burning and doesn’t tear when you lift the cups out.

Ham and Veggie Egg Muffin Cups

Breakfast quiche cups baked in a muffin pan with a thick slice of ham as the crust. Filled with eggs, tomatoes, bell pepper, spinach, green onions, cheese and Cajun seasoning. Makes a dozen grab and go breakfasts.

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Course Breakfast

Cuisine American

Ingredients

  

• 12 eggs beaten
• 2 Roma tomatoes diced
• 1 red or green bell pepper diced
• 2 stalks of green onions diced
• 1 large handful of fresh spinach
• 1 jalapeno finely chopped (optional… as usual, keep seeds for added spice)
• 1 tsp Cajun seasoning
• 1 cup shredded cheese reduced or low-fat
• 12 thick deli-sliced natural ham slices no preservatives, dyes, or additives

Instructions

 

• Preheat oven to 350.
• In a large bowl, combine all ingredients EXCEPT for ham.
• Spray muffin pan with olive oil cooking spray. Line each muffin cup with one slice of ham.
• Scoop 1/4 cup of mixture into each muffin cup.
• Bake for 30 minutes. Remove and serve warm!

Notes

Yields: 1 dozen

Keyword breakfast quiche recipe

Made these egg muffins? Leave a star rating in the recipe card and tell me your favorite add ins in the comments below.

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