by Texas Homesteader ~
How handy is it to have a breakfast you can eat with one hand? Eggs, cheese & ham. And it’s so easy to make too.
I’ve made these breakfast muffins for RancherMan before & he loved them. So I decided to whip up a batch for our family gathering.
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A Family Gathering
RancherMan & I were getting together with my brother & sister and their spouses for a fun sibling vacation to Broken Bow, OK. We were staying in a gorgeous cabin with a full kitchen, so to keep our expenses down we planned to enjoy some of our vacation meals right there at the cabin.
All three families were bringing food to contribute to specific meals. I brought Blueberry Muffins to snack on one day, Chocolate Crazy Cake for dessert after one meal, and promised to bring breakfast for the group one morning too.
I decided to make these all-in-one breakfast muffins. They are not only easy to make but they would transport well. I decided to make these breakfast muffins in advance & freeze them so I could be on vacation too while we were on vacation!
Our hens are laying lots of Healthy Free-Range Eggs for us these days. So I’m always looking for delicious ways to use them up. This recipe works great for that! I used about 8 large eggs for these muffins. Here’s what I did:
Mixing Up The Breakfast Muffins
I had some leftover smoked ham so that’s what I used. You can also use cooked & crumbled bacon or breakfast sausage instead if you like. (I like to Make My Own Breakfast Sausage when I’m using it for this recipe)
In a bowl I mixed up 8 eggs, the chopped ham & the shredded cheese. A little salt & pepper & I was ready to bake ’em up. See, I told you it was easy!
I poured it into my *Jumbo Muffin Pan. Remember not to fill the muffin cups all the way. You know how eggs will puff up when they’re baking!
Baking The Breakfast Egg Muffins
Then I slid the pan into a 350-degree oven & baked the breakfast muffins for about 30 minutes. Oh man did those eggs puff up!
When they were done I pulled them out of the oven & let them cool. It’s funny to see them deflate as they cool down. LOL
Because my muffin pan is silicone the cooled breakfast muffins easily popped out of those muffin cups. I put the cooled breakfast muffins into a freezer bag & froze them in preparation for our trip.
When we got to the cabin I placed the bag of frozen muffins in the fridge to thaw. Then when it was time to eat breakfast I simply warmed the muffins and served them with cream gravy. It was delicious and oh so easy!
Breakfast On The Go
I’d think this might also be a great breakfast-on-the-go idea. When the kids were pre-teens I was constantly trying to find quick things they could make themselves for breakfast before heading out the door to school.
Back then I’d bought the expensive breakfast biscuits that came individually wrapped. They could pull one out of the freezer and heat it in the microwave and be fed and ready to head out the door.
Oh how I wish I’d had this recipe back then. I could bake up a whole pan of these all-in-one breakfasts and they’d be ready and waiting for fast eats at a mere fraction of the cost of the purchased ones.
I’d think yo could make these egg muffins in the regular-sized muffin tin too, then slice them in half and place a hearty slice of this egg muffin between two layers of a buttermilk biscuit.
All so easy and so inexpensive. Oh if I’d only known then what I know now! Go ahead, give it a try!
Easy Ham, Egg, & Cheese Breakfast Muffins
An all-in-one breakfast you can eat with one hand! Or make these egg muffins and place inside a biscuit for egg, ham and cheese biscuit breakfast. So delicious, so easy. Makes 6 jumbo or 12 regular 'muffins' #TexasHomesteader
- 8 large eggs
- 2 cups Chopped smoked ham (or cooked & crumbled bacon or breakfast sausage)
- 1 cup shredded cheddar cheese
- 1/4 tsp each, salt and pepper
- Optional: Finely-chopped peppers, onions or spinach
Chop cooked ham. (If using bacon or sausage instead, brown, drain & crumble bacon or sausage).
In a bowl, beat eggs thoroughly.
Add meat, cheese, salt/pepper, and any optional ingredients to eggs. Stir to mix.
Pour into greased full size muffin cups. Don't fill all the way to the top to allow for expansion during cooking.
Bake 350 degrees for 30 minutes, or when toothpick inserted into middle of muffin comes out clean.
Links Included In This Post
- Fun Trip To Broken Bow, OK
- Chocolate Crazy Cake – No Eggs, Milk Or Butter!
- Easy Homemade Blueberry Muffins
- What I’ve Learned About The Nutrition Of Free-Range Eggs
- *Silicone Jumbo Muffin Pan
- Homemade Buttermilk Biscuits
Our Favorite Breakfast Posts
- Biscuit Sandwich Breakfast
- Farmer’s Breakfast-Bake Casserole
- All-In-One Ham/Egg/Cheese Breakfast Muffin
- Homemade Country-Style Buttermilk Biscuits
- Leftover Biscuit Dough To Cinnamon Rolls
- Fluffy Homemade Pancakes
- Homemade Maple-Flavored Pancake Syrup
- Honey-Sweetened Pumpkin Granola
- Blueberry Cream Cheese Stuffed French Toast
- MYO Instant Microwavable Oatmeal
- Blueberry Muffin Recipe
- Sugar-Free Oatmeal & Berry Muffins
- MYO Chai Tea Mix
- Favorite Homemade Jelly Recipes
- Simple Cottage Cheese Recipe
- Homemade Yogurt: Stovetop Method
- Homemade Yogurt: Instant Pot Method
- Cooking Breakfast Should Include HAZARDOUS DUTY PAY!
…and MANY MORE!
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