Ham and Cheese Egg Muffins

ham and cheese mini quiches in a lunchbox

Servings: 4 (24 egg muffins)

Prep Time: 5

Cook Time: 18

Total Time: 23

Add taste and nutrition to the lunchbox with these easy Ham and Cheese Egg Muffins!

5 from 18 votes

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Ingredients

For the egg muffins:

½ cup ham, diced
6 eggs
¼ cup plain Greek yogurt
3 tablespoons milk
1 cup shredded cheddar
¼ teaspoon salt
¼ teaspoon pepper

For each lunch:

4-6 egg muffins
Fruit & veggies
Lunch sides

Instructions

Preheat the oven to 350F and grease a 24-count mini muffin pan. See the note below regarding cooking time if using a regular muffin pan.
In a large bowl, whisk eggs, plain Greek yogurt, and milk. Add ham, cheese, salt and pepper.
Distribute the egg mixture evenly into the muffin pan cups, filling them about ¾ of the way up.
Bake in the preheated oven for 15-18 minutes. Remove the pan from the oven and let them cool in the pan before carefully removing them with a small knife or small spatula.
Once cooled, refrigerate the egg muffins in an airtight container or zip bag for up to 3 days.

For lunch:

To enjoy these at room temperature, place 4 to 6 egg muffins inside the main compartment of a lunch container.
To eat warm, heat the egg muffins in the microwave for 1 minute, stopping the microwave halfway through to flip them over. Immediately transfer them inside a thermos container and close the lid.
Finish packing this lunch by adding fruit, veggies, and any other sides inside a bento box. Pack everything inside a lunch bag.

Notes

The cooking time using a mini muffin tray (yields 24) is approximately 16 to 18 minutes. Using a regular-sized muffin tray (yields 12) requires a longer baking time of approximately 26 to 28 minutes.

Nutrition