These Egg Ham Potato Muffins are only 8 ingredients and are a dump, stir and bake delicious meal prep muffin great for breakfast, snack or even lunch!
These Egg Ham Potato Muffins are one of my easiest recipes! The pre-cut, frozen potatoes and bagged pre-cut ham make it so simple! I just love these dump, stir and bake muffins!
I know there isn’t a person reading this that has extra time to take unnecessary steps for a recipe. Those who are here have most likely read the yummy looking title and maybe even noticed the “meal prep” in the subtitle or “easiest recipe” in the first line. Well, this recipe really is all of that!
I’m not going to blabber on and on about how great it is. Let’s get at it so you can decide. First, there are some headlines with common questions and answers to them if you need them.
This recipe has been shared in Meal Plan Monday and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Why You Should Make This?
It’s a family-approved recipe that comes together quickly.
Easy to make with simple ingredients.
Ideal for meal-prep and make ahead type of meals. Individual servings warm up fantastically in the microwave!
It is child friendly
Customizable. Change out the meat or cheese for a different flavor.
It is easy to make
It is super tasty
Can these Be Made Ahead of Time?
Oh yes! These muffins are a great meal prep muffin! Warm them in the microwave for about 30 seconds per muffin and they will be ready for breakfast or snack!
Can These Be Frozen?
Egg based casseroles and muffins freeze fine. The consistency will be a little different. Some mind this and some don’t. You will have to experiment to see if you are one that minds or not. That will decide if you freeze them.
Any time I am not sure it will work or we will like it, I just freeze a small single portion or one muffin. Let it be frozen a week or so and then pull it out and try it. That is the only way to tell.
It does seem to help if they are not frozen for too long; like a month or less.
How to Store Egg Ham Potato Muffins
Just store in an airtight container or wrap tightly with plastic wrap on a plate. If I am needing them to go with me, they will be packed into a container. If I know we will want them for a grab at home breakfast, I put 2 or 3 on a plate and wrap them in plastic so they are ready to uncover and microwave. (Replace the plastic with a paper towel in the microwave.)
Other Egg Posts
Ultimate Egg Guide for National and World Egg Day
Halloween Bloodshot Eyes Deviled Eggs
How to Make Easy to Peel Hard Boiled Eggs
Key Ingredients
(Full printable ingredients and instructions are just below.)
Large eggs
Milk—dairy or non dairy; I have used 2%, whole, almond and soy milk successfully. You don’t want sweetened, vanilla (affiliate link) or anything flavored of course.
finely chopped ham—leftover or the bagged, pre-cut is fine. That is what I usually use
O’Brien potatoes–thawed
shredded cheddar cheese—any kind of cheese is fine if you want a variety
salt (affiliate link)
pepper (affiliate link)
dried dill weed (affiliate link)—fresh is even better if you have it; use about 3x as much fresh as dried
How to Make Egg Ham Potato Muffins
Add eggs to a large mixing bowl and scramble them.
Add the rest of the ingredients.
Stir well.
Spoon mixture into greased muffin pans with 1/4 cup in each.
If using a silicon baking pan like mine, be sure to use a baking sheet (affiliate link) under it for stability.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out dry.
Serve.
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Egg Ham Potato Muffins
These Egg Ham Potato Muffins are only 8 ingredients and are a dump, stir and bake delicious meal prep muffin great for breakfast, snack or even lunch!
Ingredients
- 18 eggs
- 1 ½ cups milk
- 1 pound finely chopped ham
- 1 28 ounce bag O’Brien potatoes, thawed
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried dill weed
Instructions
- Preheat oven to 350*.
- Add eggs to a large mixing bowl and scramble them.
- Add the rest of the ingredients.
- Stir well.
- Spoon mixture into greased muffin pans with 1/4 cup in each.
- If using a silicon baking pan like mine, be sure to use a baking sheet under it for stability.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out dry.
Notes
Can also be made in 2 greased 2 quart baking pans (about 7x11 each). Bake uncovered for 45-50 minutes or until a toothpick inserted in the center comes out dry.
Nutrition Information
Yield 22 Serving Size 2Amount Per Serving Calories 176Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 175mgSodium 468mgCarbohydrates 10gNet Carbohydrates 9gFiber 1gSugar 1gProtein 12g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
