Perfect Muffin Tin Eggs: Make-Ahead Breakfast Cups for Busy Moutines

This post is sponsored by The Hillshire Brands Company. All comments and opinions are my own.

I’m delighted to share this sponsored recipe for Muffin Tin Eggs featuring Hillshire Farm® Premium Carved Slow Roasted Seasoned Ham. These savory egg muffins combine crisped ham, green onions, and sharp cheddar with eggs baked until puffy and golden. They’re perfect on a toasted English muffin, beside a salad, or packed for a quick lunch.

At our house, Muffin Tin Eggs are a staple for busy mornings. They’re simple to make, customizable to taste, and easy to store for grab-and-go breakfasts. For this recipe, the Hillshire Farm ham is finely chopped and lightly pan-fried to develop caramelized edges and a deeper, savory flavor that shines in every bite.

Each muffin cup gets a portion of crisped ham, a sprinkle of sliced green onions, and diced sharp Cheddar, then the beaten eggs are poured over everything and baked until set. Once you try this method you’ll appreciate how economical, versatile, and delicious these egg muffins are.

Muffin Pan Options

The recipe works with a variety of muffin pans. I like muffin top pans because the flatter, wider shape fits nicely on an English muffin. If you don’t own one, a standard muffin tin or silicone muffin liners work great. Silicone liners are especially handy because they can sit on a sheet pan and can be turned inside out if anything sticks.

If you’d prefer bite-sized portions, a mini muffin pan works too—just reduce the baking time and watch them closely. With smaller or shallower pans, start checking for doneness around 10 minutes.

Make-Ahead Breakfasts

These egg muffins are ideal for prepping ahead. On Sunday night, grease your pan or liners, cook and divide the ham among the wells, add green onions and cheese, pour the seasoned beaten eggs over each cup, and bake. After baking, run a thin flexible spatula around each edge and turn the pan to pop them out. Eat one while they’re warm—you deserve it—and wrap the rest individually for the fridge. They keep well and make weekday mornings effortless.

These make excellent lunches too: pair a warmed muffin tin egg with whole grain bread and lettuce, add a smear of Dijon or mayonnaise, and you have a satisfying sandwich. For dinner, serve the sandwich with a bowl of soup or salad for a quick, balanced meal. And if you want a little treat, a simple mug cake or other quick dessert rounds it out nicely.

Where to find Hillshire Farm Premium Carved Meats

Hillshire Farm Premium Carved meats are sold in the refrigerated lunch meat section at many grocery stores. The Slow Roasted Seasoned Ham used here is also available through Walmart Online Grocery Pickup, making shopping quick and convenient.

I love the convenience of online grocery pickup—especially on cold or rainy days when you can stay dry while someone loads your groceries for you.

Cook’s Notes

1. I recommend large or extra-large eggs. This recipe is forgiving with egg sizes, but if you only have medium eggs add two more to the total.
2. Different pans will change bake time. Watch closely if using shallow muffin-top pans or mini muffin tins—start checking around 10 minutes for smaller sizes.
3. Feel free to vary the fillings. Swap chives for green onions, sauté minced onion with the ham if needed, or add parsley for brightness. Pimientos or diced peppers add color and a mild kick.

Muffin Tin Eggs

1. Preheat oven to 375°F. Generously grease 12 standard muffin cups and set aside.
2. Finely chop 11 ounces Hillshire Farm Premium Carved Slow-Roasted Seasoned Ham. Add to a skillet over medium-high heat and fry, stirring often, until the edges caramelize and the ham is fragrant. Remove from heat.
3. Divide the cooked ham evenly among the muffin cups.
4. Add the sliced green onions and diced Cheddar cheese to each cup.
5. In a bowl, beat together 12 large eggs, 1/2 cup whole milk or heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until uniformly blended. Pour the egg mixture over the fillings in the muffin cups.
6. Bake for about 20 minutes, or until the centers are set, the tops are dry to the touch, and they are golden brown.
7. Let the muffins rest 3 minutes, then remove from the pan.