These Ham and Cheese Egg Bites are fluffy, savory, and perfect for busy mornings.
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They’re packed with eggs, ham, and melty cheese for a protein-filled breakfast that’s easy to grab and go.
This recipe is simple to make and bakes right in a muffin tin. Whether you’re meal prepping or feeding the family, these egg bites are always a hit.
Table of Contents
🧀 Ingredients
- Eggs
- Olive oil
- Salt
- Black pepper
- Onion powder
- Paprika
- Plain Greek yogurt
- Ham
- Colby Jack cheese
- Fresh parsley (optional)
👩🏼🍳 Step-by-Step Instructions
- Preheat the oven to 325°F. Place a muffin tin on top of a baking sheet and set aside.
- Heat a medium skillet over medium heat with a small amount of olive oil. Add the diced ham and cook until lightly browned, about 3 to 5 minutes. Remove from the heat and allow it to cool slightly.
- Grease the muffin tin generously with the remaining olive oil to prevent sticking.
- In a large bowl, beat the eggs until fully combined and slightly frothy using a hand mixer or stand mixer.
- With the mixer on low speed, blend in the Greek yogurt until the mixture is smooth. Add the salt, black pepper, onion powder, and paprika, mixing until the seasonings are evenly incorporated.
- Stir in most of the shredded cheese, reserving a little for topping.
- Pour the egg mixture into the prepared muffin tin, filling each cup about halfway.
- Evenly distribute the cooked ham over the egg mixture, then sprinkle the remaining cheese on top. Lightly tap the pan on the counter to settle everything.
- Carefully pour hot water into the baking sheet to create a water bath, filling it until the water reaches about halfway up the sides of the muffin tin.
- Bake for about 18 to 20 minutes, or until the egg bites are set in the center.
- Remove from the oven and let them cool for about 5 minutes before removing from the pan. Garnish with fresh parsley if desired and serve warm.
🫙 Storing Instructions
- Store leftover egg bites in an airtight container in the refrigerator for up to 4 days.
- To reheat, place them in the microwave for about 20 to 30 seconds until warmed through. These also freeze well for longer storage; simply thaw overnight in the refrigerator before reheating.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes. They’re perfect for meal prep and can be made several days in advance. Store them in the refrigerator and reheat when ready to eat.
Greek yogurt helps create a softer, creamier texture and prevents the eggs from becoming rubbery.
Absolutely. Cheddar, Monterey Jack, or a Mexican cheese blend work well in this recipe.
Yes. Diced bell peppers, spinach, onions, or mushrooms are great additions. Just sauté them first to remove excess moisture.
Grease the muffin tin well with oil or cooking spray. Silicone muffin molds also work very well.
🍳 More Breakfasts You’d Like
These Ham and Cheese Egg Bites are a simple breakfast that’s both satisfying and easy to prepare. They’re fluffy, cheesy, and great for meal prep during busy weeks. Once you try them, they’ll quickly become a regular part of your breakfast routine.
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Ham and Cheese Egg Bites
Ingredients
- 8 large eggs
- 1 ½ tablespoon olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ cup plain Greek yogurt
- ¾ cup diced ham
- 1 cup shredded Colby Jack cheese divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 325°F. Place a muffin tin on a baking sheet and set aside.
- Heat a medium skillet over medium heat with ½ tablespoon oil.
- Add the ham and cook for 3 to 5 minutes until lightly browned. Remove from heat and let cool slightly.
- Generously grease the muffin tin with the remaining oil.
- In a large bowl, beat the eggs until fully combined and slightly frothy using a hand mixer or stand mixer.
- With the mixer on low, beat in the Greek yogurt until smooth and fully combined.
- Add the salt, pepper, onion powder, and paprika, and mix until the seasonings are evenly distributed.
- Stir in ¾ cup of the shredded cheese.
- Pour the egg mixture into the muffin tin, filling each cup about halfway.
- Evenly distribute the cooked ham on top, then sprinkle with the remaining cheese. Gently tap the pan to settle the mixture.
- Carefully pour hot water into the baking sheet (creating a water bath) until it reaches about halfway up the sides of the muffin tin.
- Bake for 18 to 20 minutes, or until the egg bites are set in the center.
- Remove from the oven and let cool for 5 minutes before removing from the tin.
Notes
- Reheat in the microwave for 20 to 30 seconds for an easy grab-and-go breakfast.
- Store egg bites in an airtight container in the refrigerator for up to 4 days.
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