Nothing beats waking up to a warm, cheesy bite packed with hearty ham and fresh eggs. This Cheddar Ham Egg Bites Recipe delivers just that—a perfect balance of flavors and texture that’s quick to make and super satisfying any time of day.
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Why You'll Love This Recipe
I genuinely enjoy making this Cheddar Ham Egg Bites Recipe because it’s versatile, easy, and incredibly flavorful. It’s one of those little dishes that feels fancy but comes together in a snap.
- Ready in under 30 minutes: These egg bites bake quickly, perfect when mornings are hectic but you want a homemade breakfast.
- Protein-packed: With eggs, ham, and cheddar, they keep you full and fueled for hours.
- Customizable: Swap veggies or cheese easily to match your tastes or pantry staples.
- Great for meal prep: Make a big batch and enjoy grab-and-go breakfasts or snacks all week long.
Ingredients & Why They Work
Each ingredient in this Cheddar Ham Egg Bites Recipe plays a role in creating that perfect combo of rich, savory, and fresh flavors. Here’s what to look out for when shopping or prepping:
- Eggs: The base—make sure they’re fresh and at room temperature for fluffier bites.
- Milk: A touch of creaminess to keep the eggs tender, but don’t overdo it or they’ll get too soft.
- Cheddar cheese: Sharp cheddar adds a bold, melty flavor that balances the ham perfectly.
- Ham: Choose your favorite kind—leftover roasted ham or deli ham both work well, just dice it small.
- Red bell pepper: Adds sweetness and a bit of crunch after sautéing—don’t skip this if you like that extra texture.
- Red onion: Gives mild pungency and depth, especially when lightly cooked.
- Green onion: Freshness in every bite, stirred in right at the end to keep its bite.
- Olive oil: Used for sautéing veggies and ham—brings a subtle richness and helps soften everything.
- Salt and pepper: Essential seasonings, adjust to taste but don’t be shy here!
Make It Your Way
I love switching up this Cheddar Ham Egg Bites Recipe depending on what’s in my fridge. Sometimes I add sautéed mushrooms or swap the cheddar for pepper jack to spice things up. You can definitely make it your own!
- Variation: Try adding chopped spinach or kale for a green boost—I do this when I want to sneak in some extra veggies.
- Dairy-free option: Use a plant-based cheese and unsweetened almond milk to keep it creamy without the dairy.
- Low-carb tweak: Omit the peppers and onions or reduce them if you’re tracking carbs, still delicious!
- Make it spicy: Add finely chopped jalapeños or a pinch of cayenne to the mix for a subtle kick that wakes up your palate.
Step-by-Step: How I Make Cheddar Ham Egg Bites Recipe
Step 1: Prep Your Mini Muffin Pan and Sauté Veggies
First things first, preheat your oven to 350ºF and generously spray your mini muffin pan with cooking spray—this prevents sticking allowing the egg bites to pop out easily. Then heat the olive oil in a skillet over medium heat and add the diced ham, red bell pepper, and red onion. Sauté everything until the veggies soften slightly, about 4-5 minutes. This step is crucial because it brings out the flavors and softens the veggies so they’re perfectly tender in the finished bites.
Step 2: Whisk the Egg Mixture
While the veggies cook, whisk together the eggs and milk in a large bowl or measuring cup. Adding milk helps keep the egg bites tender but using too much can make them watery, so stick to the amount in the recipe. If you want a fluffier texture, whisk thoroughly; if you prefer a denser, creamier bite, use a fork to blend instead.
Step 3: Combine and Add Cheese + Green Onions
Once your ham and veggies have cooled just a bit, stir them into your egg mixture. Then fold in the grated cheddar cheese and sliced green onions. These last two bring a fantastic flavor and fresh pop to each bite, so don’t skip them!
Step 4: Fill the Muffin Pan & Bake
Pour the mixture evenly into the mini muffin pan cups—fill them almost to the top but leave a tiny gap so the bites have room to puff up while baking. Slide the pan into your preheated oven and bake for about 16 minutes or until the tops are golden and the egg is set. Keep an eye on them from 14 minutes onward; ovens can vary, and you want moist, not overcooked bites.
Step 5: Cool Slightly & Serve
Once baked, let the egg bites cool in the pan for a few minutes. This helps them firm up and makes it easier to remove them without breaking. Then carefully pop them out and dive in while they're warm and melty!
Top Tip
From my experience making this Cheddar Ham Egg Bites Recipe multiple times, a few little tricks really make a difference in texture and flavor. Trust me—these tips will help you get perfect bites every time.
- Room Temperature Eggs: Cold eggs can make your bites tough. Let them sit out for about 15 minutes before whisking if you have time.
- Don’t Overfill Your Muffin Pan: Filling too high causes spillage or uneven cooking. Leave a little space for puffing.
- Use a Whisk or Fork Based on Texture Preference: Whisking incorporates more air for fluffiness; a fork blends without much air for a creamier bite.
- Cool Before Removing: Let the egg bites cool so they hold their shape when you pop them out. Patience here pays off.
How to Serve Cheddar Ham Egg Bites Recipe
Garnishes
I usually top my egg bites with a sprinkle of fresh chopped parsley or extra green onion slices to brighten them up. A tiny dollop of salsa or a light drizzle of hot sauce adds a lovely contrast if you like a little heat.
Side Dishes
My go-to sides are fresh fruit like sliced oranges or berries, and sometimes a side salad for lunch. They’re also fantastic with a slice of toasted sourdough or a crispy hash brown for a heartier breakfast.
Creative Ways to Present
For brunch parties, I've arranged these egg bites on a wooden board with bowls of different dipping sauces—like chipotle mayo and pesto. They’re great finger food, and it makes everything feel extra special without much fuss.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store leftover Cheddar Ham Egg Bites in an airtight container in the fridge for up to 3 days. They keep well and stay tasty, making for satisfying breakfasts or snacks later in the week.
Freezing
I often freeze extras by placing the cooled bites on a baking sheet until frozen solid, then transferring them to a freezer bag. They last about 2 months this way and thaw quickly whenever I need a quick breakfast.
Reheating
To reheat, microwave one or two bites for about 30-45 seconds or pop them in a warm oven until heated through. I find microwaving works best when I’m short on time and they come out tender and just as enjoyable as freshly baked.
Frequently Asked Questions:
Absolutely! The Cheddar Ham Egg Bites Recipe is perfect for meal prep. You can bake them a day or two ahead, store them in the fridge, and reheat quickly as needed.
Yes! Feel free to swap cheddar for mozzarella, pepper jack, or your favorite cheese. Similarly, you can use cooked bacon, sausage, or turkey instead of ham—just chop it small so it mixes well.
To avoid rubbery egg bites, don’t overcook them. Bake just until they’re set and golden on top, about 14-16 minutes at 350ºF. Also, letting the eggs come to room temperature before mixing helps with tenderness.
Yes! Substitute the cheddar cheese with a dairy-free cheese alternative and use unsweetened plant milk instead of regular milk. The texture may vary slightly but it still tastes great.
Final Thoughts
This Cheddar Ham Egg Bites Recipe has become one of my favorite quick breakfasts because it’s flavorful, protein-packed, and so easy to make ahead. I hope you give it a try—you’ll love how satisfying and versatile it is, whether it’s a busy morning or a relaxing weekend brunch with friends!
Print
Cheddar Ham Egg Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 24 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delicious and protein-packed Breakfast Egg Bites loaded with ham, cheddar cheese, and colorful bell peppers. Perfect as a quick breakfast or healthy snack, these egg bites are baked to golden perfection in a mini muffin pan.
Ingredients
Egg Mixture
- 6 eggs
- 3 tablespoons milk
- ¾ cup grated cheddar cheese
- ¼ cup green onion, sliced
- salt and pepper to taste
Vegetables and Ham
- 1 cup ham, cut into small cubes
- ¾ cup red bell pepper, chopped
- ¼ cup red onion, chopped
- ½ tablespoon olive oil
Instructions
- Prepare the oven and pan. Preheat the oven to 350º Fahrenheit and generously spray a mini muffin pan with cooking spray to prevent sticking.
- Sauté vegetables and ham. In a skillet, heat the olive oil over medium heat. Add the ham, red bell pepper, and red onion. Sauté until the peppers and onions are slightly tender, about 5 minutes.
- Mix eggs and dairy. In a separate bowl or large measuring cup, whisk together the eggs and milk until fully combined.
- Add cheese and green onions. Stir in the grated cheddar cheese and sliced green onions into the egg mixture. For a denser texture, use a fork to blend instead of whisking.
- Combine mixtures. Fold the sautéed ham and vegetables into the egg mixture gently to combine evenly.
- Fill muffin pan. Pour the mixture evenly into the prepared mini muffin pan cups.
- Bake until golden. Bake in the preheated oven for 16 minutes or until the tops are golden brown and eggs are set.
- Cool and serve. Allow the egg bites to cool slightly before removing them from the pan. Serve warm for best taste.
Notes
- Use any diced cooked meat or omit for a vegetarian version.
- Substitute cheddar cheese with your favorite cheese like mozzarella or Swiss.
- Sautéing the vegetables softens them and enhances flavor, but you can also add raw vegetables for a crunchier texture.
- These egg bites can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- For gluten-free diet, ensure all ingredients like ham and cooking spray are gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 50 kcal
- Sugar: 0.4 g
- Sodium: 109 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.004 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 4 g
- Cholesterol: 48 mg
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