Here's an easy breakfast idea to use if you have leftover ham from a holiday meal. 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.
The best thing about this easy-to-prepare breakfast recipe is that you can personalize them. You don't have to make all 12 with broccoli and ham. If you have a child who likes bacon, use bacon in place of the ham like I did with my Scrambled Egg Muffins with Bacon and Cheese recipe.
Table of Contents
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Main Ingredients Needed
Make sure you print out the recipe below and save it for later!
- Chopped broccoli - see note at the bottom of the post.
- Grated Cheddar Cheese
- Leftover ham
- Salt, pepper
Step 1 | Combine the Ingredients
- Spray the wells of the muffin pan with non-stick cooking spray
- Add the chopped broccoli.
- Then add the chopped ham followed by the grated cheddar cheese.
- Finally add the beaten eggs. I added about ⅓ cup of the eggs to each muffin well.
Step 2 | Baking Instructions
- Bake in a 375°F oven for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Step 3 | Serving Tips
- Allow the broccoli egg muffins to cool for a few minutes before removing from the pan.
- 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.
- 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.
- Chopped cauliflower or roasted tomatoes work great as well.
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!
- When you're ready to eat them, simply remove from the freezer and reheat in the microwave until warmed through.
- You can also reheat in the oven or toaster oven by first wrapping them in aluminum foil and baking at 385°F until warmed through.
Tried any of my recipes? Let me know in the comments!
- 12 eggs; scrambled
- 1 cup chopped broccoli; frozen or fresh
- 1 cup diced ham
- 1 cup cheddar cheese; shredded
- salt and pepper to taste
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.
If you are using frozen broccoli, you will not need to add any water. Squeeze the broccoli well after it has cooked and cooled.
Amount Per Serving: Calories: 149Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 185mgSodium: 289mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 11g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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!