Leftover Ham and Cheese Breakfast Muffins

This is what a TRUE hearty savory breakfast muffin with melted cheese tastes like. Fluffy, filling, salty, and far better than any frozen microwave option! This recipe is a total morning lifesaver perfect for busy weekdays, post-holiday brunches, meal prep, or for that salty-snack-obsessed person in your life.

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I spent a lot of time figuring out how to repurpose a holiday ham so it didn’t feel like leftovers. I also tested many different vegetable combinations until I perfected the best savory muffin recipe that was super golden, sturdy, and had that perfect all-in-one breakfast bite.

These ham and cheese muffins do NOT taste like a standard egg cup. Although they do have plenty of protein, it’s really a mixture of smoky ham, fluffy eggs, and tender potatoes. They should taste a little rich and are most often times paired with a side of fruit or a splash of hot sauce.

Why You’ll Love This Recipe

These breakfast muffins keep things simple while still feeling hearty and satisfying.

Great use of leftovers: Ham turns into something brand new.

Easy prep: Mix, pour, bake, and relax.

Filling texture: Eggs, potatoes, and cheese hold you over.

Make ahead friendly: Perfect for meal prep mornings.

Family approved: Savory flavors everyone recognizes.

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Ingredients

For the Muffins:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 2 cups frozen hash brown potatoes, cubed
• 2 cups leftover ham, chopped
• 6 large eggs
• ¼ cup milk
• 1 tablespoon hot sauce
• ½ teaspoon ground pepper
• 2 cups cheddar cheese, shredded

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Step by Step Instructions

1. Preheat and Prep

Begin by heating your oven to 375°F. Lightly grease a muffin pan so the muffins release easily after baking.

2. Cook the Vegetables

Warm olive oil in a skillet over medium heat. Add onion and both bell peppers. Cook until soft and fragrant, stirring often so nothing browns too fast.

3. Add Potatoes and Ham

Stir the frozen hash browns into the skillet. Let them cook until slightly tender. Add chopped ham and cook a few more minutes so flavors mix well.

4. Whisk the Eggs

In a large bowl, whisk eggs, milk, hot sauce, and pepper until smooth. This mixture should look light and well blended.

5. Combine Everything

Fold the cooked ham mixture into the eggs. Add shredded cheese and gently stir until evenly mixed.

6. Fill the Muffin Pan

Spoon the mixture evenly into the muffin cups, filling each almost to the top. Press lightly so everything sits evenly.

7. Bake Until Set

Bake for 22 to 26 minutes until the tops look firm and lightly golden. Let muffins cool for a few minutes before removing.

Tips and Variations

• Add more hot sauce or chili flakes.
• Swiss or Monterey Jack work well.
• Mushrooms or spinach fit nicely.
• Skip potatoes and add more peppers.
• Cool fully, then freeze for later.

Serving Suggestions

Leftover Ham and Cheese Breakfast Muffins taste great on their own. Pair them with fruit for a light breakfast or serve with toast for something heartier.

When guests stay over, I like placing them on a platter with hot sauce and salsa nearby. Everyone grabs one and keeps moving, which makes mornings relaxed.

Frequently Asked Questions

Can I make these ahead?

Yes, store in the fridge for up to four days.

How do I reheat them?

Warm in the microwave or oven until heated through.

Can I use fresh potatoes?

Yes, dice small and cook until tender first.

Do they freeze well?

They freeze very well for up to two months.

Can I skip the hot sauce?

Yes, it adds flavor but not required.

Final Thoughts

Leftover Ham and Cheese Breakfast Muffins turn simple ingredients into something dependable and comforting. They feel homemade without extra effort and make mornings smoother.

I love how flexible this recipe feels. It adapts to what you have, reheats beautifully, and always delivers that savory breakfast bite that keeps everyone happy.