Ham and cheese egg muffins
- Preparation 15 min
- Cooking 50 min
- Servings 12
- Freezing Absolutely
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🍳 Basically mini omelettes
I call them egg muffins because that’s what people actually search for, and there’s no crust hiding anywhere in this recipe. It’s beaten eggs poured into a muffin pan with ham, sharp cheddar and mushrooms mixed in. Some sites call them crustless mini quiches, and honestly that works too. Call them whatever you want, they disappear off the plate in minutes either way.
🍱 Lunches, snacks, weekday brunch
This one has nothing to do with a specific time of year. Make them for the holidays if you’re in the mood, but I make mine mostly for a regular week: an afternoon snack, a kid’s lunchbox, a Sunday brunch when you don’t feel like fussing. Twelve egg muffins go fast in a house with kids around.
❄️ Freeze them, pull them out for the kids
The real upside of this recipe is the freezer. Make a batch on Sunday, freeze it, then pull muffins out one at a time for the next three months. The kids don’t even need to know they spent time in the freezer.
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🧀 Switch up the filling with whatever’s in your fridge
The base stays the same: twelve eggs, a splash of milk, cheese. Swap the ham for cooked bacon, roasted peppers, or wilted spinach. Same pan, same bake time, different muffin every time. A great way to use up fridge leftovers before they go bad.
🥄 Getting them out of the pan
Grease your muffin pan well and they’ll pop right out. If you’d rather skip the guesswork, line the cups with parchment paper liners before pouring in the mixture. No breakage, no fuss.
📅 Make-ahead
Make them the day before, keep them in the fridge, then reheat gently in the oven the next morning. Or go further: freeze them fully cooked, thaw in the fridge overnight, then reheat. Three months in the freezer without losing quality, which makes them a solid lunch stash.
🔥 Never the microwave
I’ll say it for every recipe I post: I never use a microwave at home. These reheat in the oven at 350°F (180°C) for 8 to 10 minutes. The microwave turns them rubbery, the oven gives the top back a bit of crisp. You can taste the difference.
🍽️ Hot or warm, never cold
Serve them hot out of the oven or warm about thirty minutes later, never at room temperature. That’s when they lose their charm.
🔢 How many to plan for
Two or three per person, depending on what else is on the table.
✅ What to serve with my ham and cheese egg muffins?
If you like this crustless version, you’ll also like my quiche lorraine with its classic crust, or my bacon and spinach quiche for a heartier meal. To stay in bite-size territory, my maple ham and cheese rolls always disappear fast off a buffet table.
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Ingredients
- 1 small yellow onion, finely chopped
- Olive oil
- 1 tablespoon (15 ml) balsamic vinegar
- 2 tablespoons (30 ml) butter
- 227 g white mushrooms, thinly sliced
- 12 eggs
- 1 cup (250 ml) grated sharp cheddar cheese
- 2/3 cup (160 ml) smoked ham, diced
- 1/3 cup (80 ml) milk
- 2 tablespoons (30 ml) chopped fresh parsley
- 1/2 teaspoon (2.5 ml) Italian spices
- 1/2 teaspoon (2.5 ml) baking powder
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Preparation
- Preheat the oven to 375 °F (190 °C). Grease a muffin pan generously, or line the cups with parchment paper liners.
- In a nonstick skillet heated over medium-low heat, place the onion and drizzle with olive oil. Season with salt and pepper and mix. Cook for 10 to 12 minutes, stirring constantly. The onions should not brown, lower the heat if this is the case.
- Add the balsamic vinegar and mix. Cook for 2 minutes to reduce dry. Pour into a bowl and set aside.
- In the same skillet heated over high heat, melt the butter and add the mushrooms. Cook for 7 to 8 minutes, stirring to remove water from the mushrooms. Continue cooking for 3 to 4 minutes without stirring too much to allow them to brown well. Season with salt and pepper. Reserve in a bowl.
- In a large bowl, put the rest of the ingredients as well as the onions and mushrooms, then season with salt and pepper. Let the baking powder foam for 2 minutes then whisk to combine well.
- Fill the muffin cups all the way with the mixture and place in the oven. Bake for 25 minutes or until the top is lightly golden.
3 to 4 days, in a sealed container.
Yes, up to 3 months. Let them cool completely before freezing.
In the oven, never the microwave. 350°F (180°C) for 8 to 10 minutes, frozen or not.
One egg per muffin cup. Twelve eggs for a full batch of twelve.
Pretty much. There’s no dough anywhere in this recipe, just an egg mixture baked in a muffin pan, so “egg muffins” and “crustless mini quiches” describe the same thing.
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