When my 16-year-old tries a new recipe and asks, “Is this hard to make?” I know I’ve struck gold. That’s exactly how I felt the first time I made these Ham and Egg Muffin Cups. They combine everything you want in a savory breakfast—Italian bread, ham, eggs, peppers, onions and a few spices—into a portable, hand-held cup that’s both satisfying and easy to eat on the go. These muffins work for breakfast, brunch, lunch or a hearty snack.
They’re an excellent make-ahead choice if you don’t need to cook for a crowd. They store well and reheat nicely, which helps simplify busy mornings while keeping breakfast nutritious and convenient. If you have hungry teenagers, you may find they disappear quickly, but if you manage to save some, they’re equally good served with a salad for lunch or alongside soup for dinner. In our house they were a hit as an afternoon snack too—my kids kept coming back for more until they were gone.
Cook’s Notes
- I usually buy pre-sliced Italian bread for this recipe. If you can’t find pre-sliced bread or prefer homemade, slice the loaf into 1/2-inch pieces, stack and cut into long strips, then crosscut those strips to make small cubes.
- Leftovers keep well in the refrigerator for up to 5 days when stored in a container with a tight-fitting lid. They’re perfect for quick breakfasts, light lunches with a salad, or filling snacks.
- For longer storage, cool the muffin cups completely, wrap them individually, and lay them on a sheet pan to freeze. Once solid, transfer to a labeled zipper-top bag and freeze for up to 3 months.
- To reheat from frozen: unwrap one muffin, place it on a plate, cover loosely with plastic wrap or a paper towel leaving a corner vented, and microwave for 1 minute. If needed, continue heating in 15-second bursts until heated through.
- These muffin cups are great for holiday make-ahead planning because they freeze and reheat so well—handy when hosting guests.
- We enjoyed them as written, but many of us also liked a dash of hot sauce. If you like heat, a little hot sauce on the side complements them nicely.
- If you prefer, you can bake the same mixture in a loaf pan and slice it—this version works well and yields the same flavors.
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Ham and Egg Muffin Cups
Rebecca Lindamood
Pin Recipe
Ingredients
- 15 slices Italian bread 1/2-inch thick, cut into small cubes
- 2 cups cubed ham
- 1 teaspoon olive oil
- 1 small onion peeled and finely chopped
- 1 bell pepper any colour, stem and seeds removed, finely chopped
- about 5 ounces baby spinach
- 6 large eggs beaten
- 2 cups milk
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon dried mustard
- 1/2 teaspoon ground black pepper
- 8 ounces Swiss cheese grated
Instructions
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Preheat the oven to 350°F. Spread the bread cubes in a single layer on a rimmed sheet pan and toast about 8 minutes, shaking the pan occasionally, until the bread is dry to the touch and edges show light golden color. Remove and let cool on the pan.
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Heat a heavy-bottomed skillet over medium-high. Add the ham cubes and let them cook undisturbed for about 1 1/2 minutes, then stir occasionally until fragrant and lightly caramelized. Transfer the ham to a plate. Return the skillet to the heat, add the olive oil, then the onion and bell pepper with a pinch of salt. Cook, stirring, until the vegetables are fragrant and tender-crisp. Add the spinach, toss until wilted and bright green, then transfer to the plate with the ham and let cool about 5 minutes.
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Spray a standard 12-cup muffin tin generously with non-stick spray and set aside.
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In a large bowl, whisk together the eggs, milk, salt, dried mustard and black pepper until uniform in color. Stir in the grated Swiss and the cooled bread cubes, then fold in the cooled ham and vegetables so everything is evenly distributed. Use spoons to divide the mixture among the muffin cups, including any remaining liquid in the bowl.
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Bake 25 to 35 minutes or until puffed and golden on top; the centers should spring back when lightly pressed. Let the muffins rest at least 3 minutes, then run a thin flexible spatula or knife around the edges to loosen and remove them. Serve immediately or cool and refrigerate for up to 5 days.
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For longer storage, cool completely, wrap each muffin individually and freeze. Reheat from frozen by unwrapping, placing on a plate, loosely covering and microwaving for 1 minute, then in 15‑second bursts until hot through.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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