Ham & Spinach Egg Muffins – Simple, Protein-Packed Breakfast Bites

Egg muffins are one of those small kitchen wins that make mornings easier. These Ham & Spinach Egg Muffins are hearty, full of protein, and quick to make. They’re perfect for busy weekdays, meal prep Sundays, or a clean-out-the-fridge kind of brunch.

You can eat them warm, room temp, or even cold in a pinch. They’re flexible, kid-friendly, and they freeze beautifully for later.

What Makes This Recipe So Good

These little muffins hit that sweet spot of healthy, filling, and fast. Each one delivers a solid mix of protein, veggies, and flavor without a ton of effort.

The ham adds savory depth, while spinach brings color and nutrients without overpowering the eggs. You can customize them with whatever cheese you like, and they bake in under 20 minutes. Best of all, they reheat well and taste just as good on day three as they do fresh from the oven.

Shopping List

• Large eggs (10–12, depending on your muffin tin size)
• Diced ham (about 1 cup)
• Fresh spinach (2 packed cups, roughly chopped) or 1 cup thawed frozen spinach, well drained
• Shredded cheese (about 1 cup; cheddar, Swiss, Monterey Jack, or mozzarella)
• Milk or half-and-half (1/3 cup) for a softer, custardy texture
• Olive oil or butter (1–2 teaspoons) for sautéing spinach
• Green onions or chives (optional, 2–3 tablespoons, thinly sliced)
• Salt and black pepper
• Garlic powder or minced garlic (optional, 1/2 teaspoon)
• Smoked paprika or red pepper flakes (optional, a pinch for heat)
• Nonstick cooking spray or paper liners

Instructions

1. Preheat the oven. Set your oven to 350°F (175°C).

   Lightly grease a 12-cup muffin tin with nonstick spray, or line with paper liners and spray the liners.

2. Prep the spinach. Heat a small skillet over medium with a bit of olive oil or butter. Add chopped spinach and cook 1–2 minutes until wilted. If using frozen spinach, thaw and squeeze out excess water instead.
3. Whisk the eggs. In a large bowl, whisk eggs with milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

   Add garlic powder or minced garlic, and a pinch of smoked paprika if using.

4. Add the mix-ins. Stir in diced ham, wilted spinach, shredded cheese, and green onions. The batter should look well distributed but not crowded.
5. Fill the muffin cups. Divide the mixture evenly among the 12 cups. Fill each cup about 3/4 full to allow for puffing.
6. Bake. Place on the center rack and bake 16–20 minutes, until the tops are set and slightly golden.

   A toothpick inserted in the center should come out mostly clean.

7. Cool slightly. Let the muffins rest in the pan for 3–5 minutes. Run a thin knife around the edges to release if needed, then transfer to a cooling rack.
8. Serve. Enjoy warm, or cool completely for meal prep. Add hot sauce, salsa, or a dollop of Greek yogurt if you like.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.

  Let them cool completely before sealing to avoid condensation.

• Freeze: Wrap each muffin individually, then place in a freezer bag for up to 2 months. Label with the date.
• Reheat: Microwave refrigerated muffins for 20–30 seconds, or frozen for 45–60 seconds. For crisper edges, reheat in a 300°F (150°C) oven for 8–10 minutes.

Benefits of This Recipe

• High in protein: Eggs and ham keep you full and energized longer than sugary breakfast options.
• Vegetable boost: Spinach adds fiber, iron, and vitamins with minimal prep.
• Meal prep friendly: Make once, eat all week.

  They store and reheat like a dream.

• Customizable: Swap ingredients based on what you have or what you like. Great for using up leftovers.
• Portable: Easy to grab-and-go. No utensils needed.
• Gluten-free: Naturally gluten-free, as long as your ham and seasonings are certified GF.

Pitfalls to Watch Out For

• Watery muffins: Spinach and veggies carry moisture.

  Sauté fresh spinach briefly and squeeze frozen spinach very well to avoid soggy results.

• Rubbery texture: Overbaking can make the eggs tough. Start checking at 16 minutes and pull them when the centers are just set.
• Sticking to the pan: Egg muffins love to stick. Use a good nonstick pan, paper liners, and a generous spray of oil.
• Bland flavor: Eggs need seasoning.

  Salt the egg mixture, use pepper, and consider garlic powder, smoked paprika, or a dash of hot sauce.

• Uneven distribution: Mix-ins can sink. Give the bowl a quick stir between filling each cup to keep ingredients evenly spread.

Alternatives

• Meat swaps: Try cooked bacon, breakfast sausage, turkey, or chicken sausage. For a lighter option, use lean ham or skip meat entirely.
• Vegetarian version: Replace ham with sautéed mushrooms, bell peppers, zucchini, or sun-dried tomatoes.

  Add a pinch of red pepper flakes for kick.

• Dairy-free: Omit cheese and use a splash of unsweetened almond milk or skip milk entirely. Add extra herbs for flavor.
• Cheese options: Cheddar for sharpness, Swiss for a mellow nutty note, feta for tang, or pepper jack for heat.
• Herb upgrades: Chives, parsley, dill, or basil brighten the flavor. A little pesto swirled into the batter is great too.
• Low-carb add-ins: Olives, roasted red peppers, or cooked broccoli florets add flavor without extra carbs.
• Spice it up: Add a few dashes of hot sauce or a spoonful of diced green chiles to the egg mixture.

FAQ

Can I make these without milk?

Yes.

The muffins will be slightly firmer but still delicious. You can replace milk with water, broth, or a dairy-free milk. The texture will be less custardy but still tender if you avoid overbaking.

How can I prevent the muffins from deflating?

Some shrinkage is normal as steam escapes.

To minimize it, avoid overmixing, don’t overbake, and let the muffins rest in the pan for a few minutes before moving them to a rack.

Do I need to cook the ham first?

If you’re using fully cooked deli ham or leftover baked ham, you don’t need to cook it again. If using raw sausage or bacon, cook and drain it before adding to the eggs.

Can I use egg whites only?

Yes. Use about 2 cups of liquid egg whites for a 12-cup batch.

Expect a lighter texture with less richness. Add a bit more seasoning to keep the flavor balanced.

Why are my muffins watery at the bottom?

Excess moisture from spinach or vegetables is usually the cause. Squeeze spinach very well, sauté watery veggies first, and let cooked veggies cool slightly before mixing to limit steam.

How long do they last in the fridge?

They keep well for up to 4 days when stored in an airtight container.

For best texture, reheat gently and avoid microwaving for longer than needed.

Can I bake these in a silicone muffin pan?

Yes, silicone works well and often releases cleanly. Still use a light coat of spray, and place the silicone pan on a baking sheet to stabilize it in the oven.

In Conclusion

Ham & Spinach Egg Muffins are a practical, flavorful answer to hectic mornings. They’re easy to prep, simple to customize, and satisfying without feeling heavy.

Make a batch at the start of the week, stash a few in the freezer, and you’ve got breakfast handled. Add your favorite cheese, your go-to hot sauce, and you’re all set for a no-fuss, high-protein start to the day.