Ham And Egg Muffins (Made With Leftover Ham)
One of my favorite things to share on Instagram stories is how to use leftovers, and these ham and egg muffins are my favorite way to use leftover ham! This recipe is straightforward and customizable. Swap out the ham and cheese for whatever you like.
I’m a savory breakfast girl, and even though I love eggs, I always try to come up with other dishes to give us a little variety. Savory ham, sharp cheddar, and a zesty Dijon make these muffins flavorful and addictive. They’re high in protein, low-carb, and gluten-free.
They’re also a great way to use leftover ham from the holidays. Make a batch for your weekly meal prep, breakfast on the go, or brunch. They hit the spot at any time of the day!
If cornbread and an egg bite had a baby, that’s the texture you can expect from these muffins. If you’re looking for a soufflé-like egg bite or a light and fluffy muffin, this recipe is not it. These are dense and hearty with a nice bit of chewy texture from the ham.
They’re loaded with protein from the ham and eggs, filling, and satisfying. If you love a savory breakfast, you will love these muffins. Add them to your high-protein meal prep rotation and weekday breakfast lineup. They’re delicious any time of day!
Ham And Egg Muffins
As mentioned above, this recipe works beautifully with leftover ham. I make them every year after Easter and freeze my ham in 2-cup portions so I can make them on repeat. That said, use any cooked protein you like, or you can leave the protein out completely and load them up with veggies. One of my favorite things about this recipe is how easy it is to customize!
These freeze well and reheat easily, which I find especially helpful as I cook a lot of meals for one person. You can also adjust the number of servings in the recipe card below, and it will automatically adjust the amount of each ingredient for you.
Main Ingredients
As always, you can find the full list of ingredients in the recipe card below.
- Eggs. This recipe uses six whole eggs. If you’re watching calories, you could swap half of the eggs for egg whites.
- Almond flour. Almond flour keeps these ham and egg muffins gluten-free and low-carb. I used this brand for this recipe.
- Cheese. I like sharp cheddar cheese for a big pop of flavor, but of course, you can use any cheese you want. Pepper Jack will give them a nice little kick.
- Ham. This adds a salty, savory flavor and a ton of protein. If you don’t have leftover ham, ham steaks work well.
- Dijon mustard. Just a couple of teaspoons adds an extra layer of zippy flavor!
- Seasonings. Salt, pepper, and optional crushed red pepper for heat.
Recommended For This Recipe
Almond flour is simply almonds that are ground to a flour-like consistency. It’s crucial to use finely ground almond flour, not almond meal, for this recipe.
Ham And Egg Muffins – Step By Step
These come together in less than 15 minutes. The hardest part is waiting for them to cool off!
- Preheat your oven to 350°F.
- In a medium bowl, combine everything except the eggs.
- In a separate bowl, whisk the eggs until combined.
- Spray a 12-cup muffin tin with nonstick cooking spray. (see note)
- Using a large cookie scoop, divide the batter evenly into all 12 muffin cups.
- Place the muffins in the middle rack of the oven.
- Bake for 20 to 22 minutes or until they are just firm in the center.
- Remove from the oven and let the muffins cool completely in the pan.
- Enjoy them once they’ve cooled, with a dollop of sour cream and bagel seasoning.
- Refrigerate the leftovers for up to 5 days. I like to put a piece of parchment paper on the bottom of the container to absorb any excess moisture.
I do not recommend using an avocado oil or olive oil spray. These sprays are not nonstick. There are only a few recipes that I recommend Pam non-stick spray, and this is one of them. If you want to use paper liners, use parchment paper liners. Regular paper liners will also stick.
Tips For Success
- It’s important to let the muffins cool in the pan. If you remove them too soon, they’re more likely to stick.
- Depending on the size of your muffin tins, you may need to adjust the baking time. Larger tins would require longer baking, and smaller tins less time.
- Two things that can cause spongy or dry muffins are overbeating the eggs and overcooking the muffins. When you add the eggs to the batter, mix it until it’s just combined, and take the muffins out of the oven as soon as they feel firm to the touch in the center.
Variations and Ingredient Substitutions
- These ham and egg muffins are my favorite way to use leftover ham, but you can use any cooked meat. I often make this with my homemade chicken sausage recipe, which adds a big pop of flavor!
- Add veggies like onions, bell peppers for extra flavor, but I suggest cooking them first, especially veggies like tomatoes or spinach that release a lot of moisture, which will ruin the texture of the muffins.
- Simply swapping the cheese and protein is a great way to change up the flavor and add variety to your meals, especially when making these for your weekly meal prep.
Serving Suggestions
- These aren’t just for breakfast—they’re great for protein snacks on the go, lunches for work and school, or anytime you want a savory, filling meal!
- Because the almond flour gives them a cornbread-like texture, they’re delicious alongside soups, chili, or a pot of beans!
- I’ve made these into mini muffins and served them as an appetizer with a bowl of sour cream and bagel seasoning. They were a huge hit! Use a mini muffin pan, and reduce the cooking time to 15 minutes!
If you’ve tried my ham and egg muffins or any other recipe on my site, please let me know in the comments below!
Ham And Egg Muffins (Made With Leftover Ham)
Equipment
Ingredients
- 2 cups cooked ham chopped
- 6 eggs
- 1 cup shredded cheddar cheese
- 1.5 cups almond flour
- 1/4 cup plain Greek yogurt
- 1.5 teaspoons baking powder
- 2 scallions thinly sliced
- 2 teaspoons Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper optional
Instructions
- Preheat your oven to 350°F.
- Combine the almond flour, yogurt, ham, cheese, Dijon, scallions, baking powder, and seasonings in a medium bowl.
- Mix with a large spoon until well combined.
- In a separate bowl, whisk the eggs until they are uniform in color.
- Add the beaten eggs to the flour mixture and mix until just combined.
- Generously spray a 12-cup muffin tin with nonstick cooking spray like Pam.
- Divide the batter evenly into all 12 muffin cups.
- Place in the middle rack of the oven and bake for approximately 20 to 22 minutes or until the cener of the muffin is firm to the touch.
- Remove from the oven and cool completely in the pan.
- I love them with a dollop of sour cream and bagel seasoning!
The recipe says 1/4c of Greek yogurt but I didnt see where it is added in the recipe. Did I miss it?
Thank you for your help
Hi, Ana! You would add it to the bowl with the almond flour, ham, cheese, Dijon mustard, baking powder, and seasonings. Thanks for catching that!