Ham & Cheese Frittata Egg Muffins

4.88 from 89 votes

Simplify your breakfast routine with make-ahead Frittata Egg Muffins! Made with eggs, milk, potatoes, ham, peppers, spinach and cheese. Makes 12 egg muffins. 

Egg muffins stacked.

Make Ahead Breakfast Frittata Muffins

With the new year here, I am committed to making healthier choices in the mornings, but that takes some planning ahead.

These egg frittata muffins are just that: healthy choices that you can make ahead, so breakfast doesn't have to take a backseat to a busy day.

My kids love these savory muffins, which are made with diced ham, breakfast potatoes, eggs, milk, cheese and red bell peppers.

Such simple ingredients, but the flavor combination goes a long way! They remind me of my favorite classic frittata recipe.

Muffins on a plate with one split open.

These Make-Ahead Breakfast Frittata Muffins are based on a breakfast egg casserole that we make all the time.

We really love these flavors at breakfast, because they're perfect for Breakfast Burrito Bowls too.

Why you'll love this make-ahead breakfast

At my house, I love having breakfast made ahead whether that is these frittata muffins or a sweet breakfast muffin such as these Healthy Blueberry Oatmeal Muffins.

You can make these in the morning and have the rest ready for the week or make them after dinner, so there's no cooking needed in the morning at all.

They take about 35 minutes to cook and only a few minutes to mix all of the ingredients together with minimal chopping.

Fritatta Egg Muffin Ingredients

Here's what to grab at the store to make these savory breakfast muffins:

  • 10 eggs
  • 1 cup of milk
  • 1 bell pepper, diced
  • 1 cup of cubed breakfast potatoes
  • ½ cup shredded cheese
  • ½ cup diced ham
  • 1 handful of spinach, ripped into pieces

How to Make Breakfast Frittata Muffins

These easy egg muffins come together in just a few minutes. Here's how to make them, step by step.

Eggs in bowl, milk being added to bowl, milk and eggs being whisked together.

1. Whisk together 10 eggs and 1 cup of milk in a mixing bowl.

While whisking, be sure to break the yolks of the eggs as much as possible.

collage of 3 images showing the stages of making the muffins

2. After your eggs are whisked together, add in the remaining ingredients and whisk them together.

You'll know if your eggs are whisked properly if most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid.

collage of two images showing the muffins tin being filled with the egg mixture.

3. Grab a glass measuring cup and scoop out the mixture into your glass. Then fill a greased muffin tin with mixture.

As you're pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise.

4. Bake in the oven at 350° for 32 minutes, or until eggs are set.

The egg muffins are cooked when the eggs are "set" meaning they have cooked solid. The egg muffins shouldn't be liquid or jiggle if you shake the muffin tin.

Muffins fresh from the oven still in the tin

5. Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.

6. Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.

7. If you are serving these right away, you can also move them from the muffin tin to a serving platter.

landscape images of muffins cooling on a wire rack

How to store egg muffins

Storing egg muffins is very similar to storing regular muffins.

If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in an airtight container for up to 4 days.

To reheat, cook them in the microwave for 30-45 seconds.

Stored in the refrigerator in an airtight container, egg muffins will last up to 4 days.

3 stacked muffins and 2 more on a plate

How to freeze egg frittata muffins

Let egg muffins cool to room temperature on a wire cooling rack. Wrap egg muffins individually in plastic wrap or ziptop bags and store them for up to three months.

If you want to use a freezer bag or container, you'll want to quick-freeze the muffins first.

This means you will place the egg muffins in the freezer on a baking sheet or your cooling rack for 15 minutes. Then you can move them to a container or bag.

Quick freezing them helps to ensure that the muffins don't stick together in the bag so that you can more easily pull them out of the container individually.

How to reheat frozen breakfast muffins

Freezing muffins is a great way to prepare make-ahead breakfasts.

Pull however many you need out of the freezer container and microwave them for 1-2 minutes, depending on your microwave.

You can also pull them out of the freezer container the night before and put them in the fridge for easier and more even reheating.

6 muffins on a plate

Substitutions & Variations

Sure thing. Be mindful that it may not turn out as intended the first time around.

If you make a substitution, scroll to the bottom of this post and comment and tell me how it goes. Then I'll add the substitutions you've made here, so others will know if it's a successful substitution.

Cheese is one great way to mix up this recipe. I usually use cheddar, but a pepper jack would help these to be spicy muffins!

You can also switch up the meat, and try bits of bacon or sausage instead of ham. Turkey bacon or meat alternatives could also be good, but I've not tried them. Let me know how it goes!

Some substitutions others have made:

Keto Frittata Muffins Variation: Omit the potatoes and substitute heavy cream instead of milk to make these a keto version.

Sausage and Kale Fritatta Muffins: These Sausage Kale Frittata Egg Muffins use sausage and kale for another healthy breakfast option.

Turkey and Broccoli Frittata Muffins: Another favorite of mine is these Turkey & Broccoli Egg Frittata Muffins. They work well as a brunch dish, since the ground turkey in them has more of a lunch vibe.

Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins. With this delicious recipe, you'll have breakfast prepped for the week. These frittata muffins are packed with flavor and you can even customize them to use up the vegetables you have on hand.

Can you make these dairy free?

You should be able to substitute your preference of dairy-free milk for these egg muffins.

Cooking time may vary, so be sure to check your egg muffins to be sure they are cooked through.

They will look wet on top if they're not done — we are looking for a slightly browned top that resumes its shape if you press on it.

Can I use other vegetables in this recipe?

You can add other veggies into the mix as well!

Just be mindful of any extra water content they may bring (like zucchini, eggplant, or tomatoes, for example) which may cause the egg muffins to take longer to cook.

More egg muffin recipes

More breakfast recipes

As always, if you make this recipe, I'd love to know how they turn out! Leave a comment with a rating on this recipe to share your thoughts. 

Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins. With this delicious recipe, you'll have breakfast prepped for the week. These frittata muffins are packed with flavor and you can even customize them to use up the vegetables you have on hand.

Make Ahead Breakfast Frittata Muffins

Simplify your breakfast routine with Make Ahead Breakfast Frittata Muffins. With this delicious recipe, you'll have breakfast prepped for the week. These frittata muffins are packed with flavor and you can even customize them to use up the vegetables you have on hand.
4.88 from 89 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Servings: 12 muffins
Author: Madison | A Joyfully Mad Kitchen

Ingredients

  • 10 eggs
  • 1 cup of milk
  • 1 red bell pepper diced
  • 1 cup of cubed breakfast potatoes
  • ½ cup shredded cheddar or Mexican blend cheese
  • ½ cup diced ham
  • 1 handful of spinach ripped or chopped into small pieces

Instructions

  • Preheat oven to 350 degrees. Grease a muffin tin and set aside.
  • Whisk together eggs and milk. While whisking, be sure to break the yolks of the eggs as much as possible.
  • After your eggs are whisked together (most of the egg yolks are broken up and the overall consistency is a creamy pale yellow liquid), add in the remaining ingredients and continue stirring.
  • Grab a glass measuring cup and scoop out the mixture with your glass measuring cup. Then fill the greased muffin tin with mixture. As you're pouring, you may need to use a spoon to get the filling out evenly into the cups. You want to fill your muffin tin almost to the top, leaving about a quarter inch for the muffins to rise. Repeat process until all muffin tin slots are filled.
  • Bake in the oven at 350º for 20 minutes, or until eggs are set. The egg muffins are cooked when the eggs are set and have cooked solid. The egg muffins shouldn't have liquid on top or jiggle if you shake the muffin tin.
  • Allow the egg muffins to cool in the muffin tin for 3 minutes, until cooled enough to handle.
  • Use a serving knife or butter knife to remove the egg muffin from the muffin tin and place onto a wire cooling rack.
  • If you are serving these right away, you can also move them from the muffin tin to a serving platter. If you're storing for later, let the muffins cool to room temperature on the wire cooling rack, then store in a glass storage container for up to 4 days.

Video

Notes

If you are omitting the shredded cheese, add an extra egg.
Feel free to substitute your non-dairy milk of choice if you'd like to make these dairy free egg muffins. Cooking time may vary so just be mindful of that.
For the potatoes, we use the cubed Simply Potatoes
For the ham, I usually try to find the Smithfield Anytime Favorites

Nutrition

Serving: 1muffin | Calories: 122kcal | Carbohydrates: 5g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 168mg | Sodium: 202mg | Sugar: 1g
4.88 from 89 votes (88 ratings without comment)

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48 Comments

  1. 5 stars
    Great recipe, I'm slightly confused by what the definition of breakfast potatoes is, I'm assuming they are precooked skillet potatoes and that is what I went with but I just wanted to confirm since that ingredient didn't link to any other recipe and was kind of glossed over when added in the recipe itself.

    Would you recommend your bacon roasted potatoes recipe but cubed? The pictures on that page seemed like the chunks would be too large, what adjustments might be needed for that?

    Thank you again for the recipe!

    1. Hi D!
      The brand we like to use is "Simply Potatoes". They have a cubed version that we used in these muffins! You can also use shredded potatoes but might not be able to get many in each muffin cup.

      You could definitely use roasted potatoes as well, just make sure they are pretty bite sized pieces, like 1/2 inch or so 🙂

      Let me know how it goes!

  2. I made these ham and cheese frittata egg muffins for breakfast this morning and they were delicious! They were so easy to make and I love that I can make them ahead of time. I will definitely be making them again!
    I would highly recommend this recipe to anyone looking for a healthy and filling breakfast. ♥♥♥♥

  3. So convenient for busy mornings. I love the versatility of adding different veggies and cheeses. They were fluffy, flavorful, and a big hit with my picky kids!

  4. These muffins are the best! I love freezing these and then having them for a quick breakfast. Thanks for this yummy recipe!

  5. Made this with half of a leftover green pepper as well as the red pepper and old cheddar cheese -- it was delicious! A perfect make-ahead breakfast for busy mornings.

  6. If you only wanted the cheese and veggies (no meat or potatoes) what would the amounts be for each ingredient?

    1. You could add up to 1 1/2 cups of other veggies but it's not needed! These would be delicious with just veggies and cheese as well.

  7. This frittata egg muffins recipe is delicious and easy to make. I'm planning to make it on Easter morning breakfast. Thanks! xx

    1. I don't think it will affect the cooking of the muffins! So as long as it is not too much fat for your taste it should taste delicious!

  8. I used vegetable and generously covered each muffin cup. They still stuck to the sides and bottom. Any suggestions?I also thought the recipe could have suggested adding salt and pepper to taste.

  9. I substituted Canadian bacon for the ham and added a little garlic and onion powder. This recipe is definitely a keeper, thank you for sharing.

    1. I've also used Canadian bacon in these! Super delicious as well. I'm so glad you enjoyed them!

  10. I will driving to a friends house for about 3 hours, how will these muffin hold up for that period of time and not be refrigerated?

    1. If possible, I'd recommend having them cold to begin with and including an ice pack or bags of ice for your travels. Better to be cautious about food safety 🙂

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    1. My son tends to like them cold 🙂 As long as you're following safe food handling, it should be fine! Totally a personal preference.

      1. do i have to saute the peppers and potatoes just to soften or will they cook completely in the muffin tin.
        i have some people at work that do not like crunchy veggies.

        1. I use the Simple Potatoes brand potatoes, which are already kind of softened, so those are definitely cooked. You could definitely saute the peppers to be sure they are cooked to your preference, but they are usually soft!

  13. I know, I dislike comments where they ask you to 'ok' other ingredients/substitutions! I'm on the Keto diet, which eliminates the potatoes. Do you suppose I could substitute some blanched almond flour instead? I'm at my wits end to find good tasty recipes on Keto! Well, maybe I'll just try it myself and let you know!
    Thanks for the recipe!

    1. Hi Carol! Just omit them- it's not necessary for holding the muffins together, just for taste! You may just want to add an extra egg or some extra cheese. Do let me know how it goes! 🙂

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  20. I am looking to make these for my breakfast for the week. I need something easy I can grab and go. Your directions say to store in an airtight container - did you store at room temperature? Do they need to be refrigerated or frozen? Do you throw them in the microwave before eating?

    Thanks!

    1. No definitely store in the fridge. I'd let them cool a bit before putting them in the container, then store in the fridge for the week. And yes, pop them in the microwave for 30-45 seconds and enjoy!

  21. I made these for a birthday brunch my daughter was having for my one-year-old granddaughter. Everybody loved them they were a hit! I mixed them in a glass bowl exactly like the one pictured in a link that you gave. When you say to pour them into the muffin tins I did that but it just went everywhere. How did you manage to do that and get evenly distributed items in each muffin?

    1. I'm so glad you guys enjoyed them! I would try to use a mixing bowl with a pouring spout or use a liquid measuring cup to pour out the mixture into the muffin tins. Hope that helps for next time 🙂

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