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Leftover Ham and Cheese Breakfast Muffins

Savory egg muffins packed with ham, potatoes, peppers, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 Muffins
Course: Breakfast
Cuisine: American
Ingredients Method

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

Method
 

  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.