Go Back
–+ servings
Three Ham and Cheese Egg Bites stacked on each other, garnished with parsley. More egg muffins are visible in the background on a plate, along with scattered cheese and parsley on a white surface.
Print Recipe
No ratings yet

Ham and Cheese Egg Bites

These ham and cheese egg bites are soft, cheesy, and packed with protein. A quick make-ahead breakfast ready in 35 minutes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 114kcal
Author: Maggie Unzueta

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.

Nutrition

Calories: 114kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 253mg | Potassium: 70mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 0.02mg | Calcium: 102mg | Iron: 1mg