Try my Broccoli Cheese Egg Muffins that are filled with chopped broccoli, cheddar cheese and diced leftover holiday ham.
These ham and scrambled egg cups are freezer friendly and perfect for busy mornings when you need to have breakfast on the go. You can easily adjust the recipe to add your favorite veggies and cheese.
These are another breakfast idea to help you start your day off with a nutritious meal!
The best part about this easy breakfast recipe is how customizable it is! Don't feel limited to just broccoli and ham – get creative!
If your child loves bacon, swap it in like I did in my Scrambled Egg Muffins with Bacon and Cheese recipe. The possibilities are endless!
Looking for more recipes to start your day? Try my Breakfast Crescent Rolls, or these Better than Starbucks Egg Bites.
Table of Contents
Reader Review
Easy to make and GOOD!! A quick breakfast! Thanks!
- TD
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Helpful Kitchen Tools
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Eggs
- Chopped broccoli - see note at the bottom of the post.
- Grated Cheddar Cheese
- Leftover ham
- Salt, pepper
Recipe Variations
- For this recipe I used frozen chopped broccoli that I defrosted in the microwave and then squeezed dry. You don't want any water at all to be added to the egg mixture.
- You can also use leftover cooked broccoli. Make sure you chop it up really well before adding it to the muffin pan. Chopped cauliflower or roasted tomatoes work great as well.
- In place of chopped broccoli, try fresh spinach. Saute the fresh spinach first with a little butter and then add to the egg mixture.
- If you have leftover asparagus from Easter brunch, cut it up into smaller pieces and add it to the egg mixture.
Step-by-Step Instructions
Step 1: Start by spraying the muffin pan wells with non-stick cooking spray. Then layer in the chopped broccoli in the wells.
Step 2: Add your leftover Easter ham. You can chop it or dice it.
Step 3: Then add the grated cheddar cheese. Monterey Jack cheese would be good too!
Step 4: Finally, carefully pour about ⅓ cup of the beaten eggs into each muffin well.
Baking Instructions
Step 5: Bake in a 375°F oven for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Serving Tips
Allow the broccoli egg muffins to cool for a few minutes before removing from the pan.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Storage Tips
To store breakfast egg muffins, first let them cool completely. For short-term storage, place each muffin in an airtight container or wrap individually in plastic wrap and store in the refrigerator for up to 3-4 days.
Can you Freeze Egg Muffins?
To freeze the scrambled egg muffins, lay the cooked muffins on a baking tray and then place the tray in the freezer for about 30 minutes or until the muffins are frozen.
Place the frozen muffins in a freezable container or freezer bag. Don't forget to label them!
Thawing and Reheating Tips
Reheat refrigerated muffins in the microwave or oven, while frozen muffins can be thawed overnight in the refrigerator or reheated directly from frozen with slightly increased heating time.
📖 Recipe Card
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Broccoli Cheese Muffins with Leftover Holiday Ham
Ingredients
- 12 eggs; scrambled
- 1 cup chopped broccoli; frozen or fresh
- 1 cup diced ham
- 1 cup cheddar cheese; shredded
- salt and pepper to taste
Instructions
- Preheat the oven to 375.
- Chop the fresh broccoli and place in a microwavable safe bowl with a few tablespoons of water. Microwave for 2 to 3 minutes or until soft. Drain well and set aside.
- Spray the muffin tin with non-stick cooking spray.
- Divide the cooked broccoli into the bottom of the muffin tins.
- Add the ham on top of the broccoli.
- Add the cheese on top of the ham and broccoli.
- In a medium sized bowl, beat the eggs and season with salt and pepper.
- Divide the beaten eggs evenly between the muffin cups.
- Bake for 20 minutes or until the eggs are cooked through.
Notes
This recipe has been updated since it first appeared in 2017 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
TD says
Easy to make and GOOD!! A quick breakfast! Thanks!
Lois says
Thanks for the great review! I'm adding your comment to the blog post! Glad you enjoyed the recipe!
Calvin F. says
Very cool way to make egg muffins!