Leftover Ham and Cheese Breakfast Muffins

4.69 from 47 votes

Leftover Ham and Cheese Breakfast Muffins

Leftover Ham And Cheese Breakfast Muffins are a scrumptious and convenient way to repurpose your leftover ham into a wholesome morning meal. These savory, protein-packed muffins combine the irresistible flavors of ham, cheese and lots of veggies, in a portable, easy-to-prepare format that's perfect for busy mornings.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Keyword: breakfast muffins, ham and cheese, ham and cheese breakfast muffins, leftover ham

Servings:

Calories: 231kcal

Author: Joanna Cismaru

Equipment

Ingredients

2 tablespoons olive oil
1 large onion chopped
1 medium red bell pepper chopped
1 medium green bell pepper chopped
2 cups frozen hash brown potatoes cubed, 1 bag
2 cups leftover ham chopped
½ teaspoon pepper ground
6 large eggs
¼ cup milk
1 tablespoon hot sauce optional
2 cups cheddar cheese shredded

US Customary - Metric

Instructions

Preheat the oven to 375℉. 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

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.
Grease the muffin pan well. Be sure to generously spray the muffin pan with nonstick cooking spray or grease well with oil to prevent the muffins from sticking to the pan.
Let the ham cool. The ham mixture needs to come to room temperature before mixing it together with the egg mixture. If it’s too hot it will start to cook the eggs, which you don’t want.
Use an ice cream scoop. You can easily portion the batter out into the muffin pan with a large ice cream scoop. It’s an easy way to make sure the muffins are uniform and cook more evenly.

Nutrition