These Leftover Ham and Cheese Breakfast Muffins are a perfect use of that leftover ham and you’ll end up with these delicious breakfast muffins. The perfect breakfast on the go!
Since breakfast is my favorite meal of the day, I always like to make something that I know I’ll love. The problem is that unless it’s the weekend, we don’t usually have much time in the morning for big fancy breakfasts which is why I love these perfect breakfast muffins.
I made a big ham for Thanksgiving and so we had lots of leftover ham. Usually I love to make my leftover ham and bean soup but this time I was already craving ham by morning time so I decided to go with breakfast and think a little more outside of the box.
These breakfast muffins are really easy to put together, in a matter of minutes and you’ll have breakfast on the go for a few days. Really good and delicious breakfast, one of my favorites. These breakfast muffins are really simple using some basic ingredients you’re likely to have in your fridge. They’re pretty much a ham and cheese egg muffin with lots of bell peppers, perfect way to sneak in some veggies.
Ingredients
- Eggs – We’re using quite a few eggs today, 6 in total. If your eggs are on the smaller side feel free to add a 7th.
- Veggies – Onions and bell peppers. I used a red and green bell pepper today for lots of color and zing.
- Ham – This is the perfect way to use up leftover ham. Sometimes you just have to re-purpose last nights dinner – and this is a delicious way to do it!
- Potatoes – I wanted to keep this recipe nice and quick so I’m using a bag of frozen cubed hash browns today. They taste totally scrumptious and cut the preparation time in half.
- Milk – For some moisture, use whichever fat percentage you’d like.
- Cheese – Freshly shredded cheddar cheese to get some super melty cheese in every single bite.
- Hot sauce – Totally optional if you’re not a big fan of spice – but completely necessary for adding some great complexity to the breakfast muffins.
- Seasoning – Salt and pepper.
Watch The Salt
I did not use any additional salt in this recipe because the ham is salty enough for my taste but feel free to add salt if needed.
What Else Can I Add To My Breakfast Muffins?
Veggies
- Peas
- Mushrooms
- Zucchini
- Leeks
Meat
I recommend you use something that is already cooked, perfect way to use up those leftovers!
- Chicken
- Sausage
- Ground beef
How To Make Leftover Ham and Cheese Breakfast Muffins
- Preheat the oven to 375 F degrees. Spray a 12 cup muffin pan with cooking spray.
- Saute the sauteables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften. Add the chopped bell peppers, hash brown potatoes and season with pepper. Stir everything together and cook for about 5 minutes until the potatoes start to brown.
- Add the meat: Add the ham and cook for another minute until the ham heats through. Transfer this mixture to a large bowl and let it cool for about 5 minutes.
- Combine the wet ingredients: In a smaller bowl whisk the eggs, milk and hot sauce together. Pour this mixture over the ham mixture. Add the shredded cheese and stir everything together.
- Bake the muffins: Using an ice cream scoop fill each muffin tin with the egg and ham mixture. You can fill all the way to the top, and you should have enough for 12 muffins. Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.
- Let the muffins cool for a couple minutes in the muffin pan before transferring to a cooling rack.
Storing Leftovers
Store leftover muffins in an airtight container in the fridge for up to 5 days. To serve, reheat in the microwave for 30 seconds.
Freezer
The best thing about these egg muffins is that they freeze well. I usually wrap them up individually in plastic wrap then place them in an airtight container and store them in the freezer until I’m ready to have one.
When ready to eat just pop a frozen one in the microwave for about a minute and breakfast is ready. These breakfast muffins really are the ideal breakfast on the go
Craving More Recipes for Your Leftover Ham? Try These:
- Leftover Ham and Cheese Penne
- Leftover Ham And Bean Soup
- Olive Ham and Cheese Loaf
- Leftover Turkey Noodle Soup
- Ham and Cheese Pockets
- Leftover Pistachio Pesto Turkey Sandwich
- Leftover Turkey Shepherd’s Pie
- Hawaiian Ham and Cheese Stromboli
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Leftover Ham and Cheese Breakfast Muffins
Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cups frozen hash brown potatoes cubed (1 bag)
- 2 cups leftover ham chopped
- ½ tsp pepper ground
- 6 eggs
- ¼ cup milk
- 1 tbsp hot sauce
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375 F degrees. Spray a 12 cup muffin pan with cooking spray.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.
- Add the chopped bell peppers, hash brown potatoes and season with pepper. Stir everything together and cook for about 5 minutes until the potatoes start to brown.
- Add the ham and cook for another minute until the ham heats through. Transfer this mixture to a large bowl and let it cool for about 5 minutes.
- In a smaller bowl whisk the eggs, milk and hot sauce together. Pour this mixture over the ham mixture. Add the shredded cheese and stir everything together.
- Using an ice cream scoop fill each muffin tin with the egg and ham mixture. You can fill all the way to the top, and you should have enough for 12 muffins.
- Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.
- Let the muffins cool for a couple minutes in the muffin pan before transferring to a cooling rack.
Video
Recipe Notes
- I did not use any additional salt in this recipe because the ham is salty enough for my taste but feel free to add salt if needed.
- Store leftover muffins in an airtight container in the fridge for up to 5 days. To serve, reheat in the microwave for 30 seconds.
- How to freeze: Once the muffins are cooled completely, wrap each muffin tightly in plastic wrap, then place them in an airtight container and store in the freezer. To serve, reheat frozen, unwrapped for about 1 minute.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Yum!
I made these breakfast muffins for my family after having lots of leftover ham after Christmas and they were unbelievably delicious. Everyone raved about them! Thanks so much for sharing!
Hi! I was wondering if you tried freezing them and reheating while frozen. I was curious how the potato (and the muffin) tasted once reheated.
Thank you!
Jeanne
Freezing will work! Reheat them for 1-2 minutes in the microwave.