Easy Ham & Cheese Muffin Recipe
These egg muffins really are the ultimate 'make life easier' food! Here's why:
They are so incredibly easy to make!
They make for a healthy breakfast or a quick snack
They can be prepared ahead for extra convenience
They freeze really well
Best of all, they only require a few ingredients!
Equipment You'll Need
bowl for mixing
measuring jug
whisk or fork
muffin tray - silicone is best for these, but metal will work fine
grater
chopping board & knife
Ingredients
This will make 12 muffins, and you can change it accordingly.
12 large eggs
120ml milk (semi or whole)
80g grated cheddar
220g cubed or shredded ham
you can sub this for turkey, or cooked bacon/lardons too
salt & pepper
oil for greasing
optional flavours - 2 finely chopped spring onions, 1 pepper chopped small, 1 garlic clove (or 1/4 teaspoon of dried), or a handful of spinach all work well
Method
Heat your oven to 180C
Prep your muffin tray - this means oiling a metal one liberally (they do tend to stick so go heavy on the oil), or lightly oiling silicone trays. You can also use silicone muffin cases - like these ones - which are handy for other things too! If you have none of these, use paper cases but they aren't the best.
In a large bowl, add the eggs, milk, salt and pepper. Whisk until combined
Add half the cheese and all of the other ingredients. Stir well
Fill the muffin trays equally - it's easiest to put your mixture into the measuring jug and pour from that
Top with the rest of the cheese
Bake for 25 to 30 minutes - they're ready when they start to pull away from the sides of the tin and are set in the middle
Eat them fresh or cool and store them - they're tasty hot or cold, and are also great in lunchboxes!
Storing Your Muffins
Fridge: they will keep in the fridge for up to 4 days. Keep them in an airtight box or bag to help keep them fresh.
Freezer: these freeze really well. Simply cool them first, then pop in the freezer in a single layer for an hour or two - doing this first makes it easier to remove single muffins later. Once frozen, put them in an airtight box or bag and pop them back in the freezer. They'll keep for up to 3 months. You can reheat them in the microwave from frozen - just pop it on a plate, cover it with a bowl and heat it for about a minute (depends on your microwave and the size of your muffins).
