These freezer friendly Ham and Egg Muffins can be customized for any tastes! Mix and match your veggies or even add sausage if you prefer!
The entire point of freezer meals is to make life easier! I mean, I think we can all agree that food tastes best fresh, and nobody is freezing their food for a month or more just because they prefer the taste.
Those of us in the OAMC community sing the praises of freezer meals, because it makes life SO much easier! And it saves a ton of money. We can never forget that. You really do save a significant amount of money buying and cooking in bulk as opposed to buying individual things for each meal.
But for someone who is not a morning person (ahem, I might be referring to myself here), breakfast is the one meal that I prefer to be easy. I mean E-A-S-Y. I cannot function in the morning.
Unfortunately, my husband and son really like hot breakfasts. A box of cereal just isn’t cutting it for them. And it shouldn’t. Not when they have the option of taking a minute to heat up these freezer friendly Ham and Egg Muffins full of veggies! I might not enjoy my mornings, but I do enjoy knowing that I’m feeding my family healthy foods!
I start by chopping all my veggies and ham. This really is up to you which vegetables you want to add. On the day I made these, I had spinach, mushrooms and green peppers on-hand, so that’s what I used! That honestly is as much thought that I put into this!
I’ve also used chopped tomatoes before (make sure you seed them so they aren’t too watery), red peppers, onions, chopped asparagus and more. This is a great way to mix and match too depending on the people in your family. My daughter and I don’t eat mushrooms, so I normally leave some without for the two of us.
You can also switch up the type of meat you use. I went for easy this day, so I chopped up about 1/2 lb. of deli ham. Normally when I make an actual ham in the oven, I’ll save some from that meal to make these with cubes of ham. I have also browned ground sausage before and sometimes I leave them meatless!
There are so many possibilities with this recipe, so please just take it as a base recipe in terms of the amount of eggs and milk and the cooking time. Change up the additions based on your preference!
Make sure you really spray your muffin tins with a non-stick cooking spray. Eggs have a tendency to stick, so I spray the muffin tins and then rotate the pan 180 to make sure I got the opposite sides well-coated too.
Then I use my cupcake scoop to fill the tins evenly. This thing is a lifesaver and I use it almost daily! I’ve even been known to hide it from my kids so they can’t use it for ice cream! It is strictly a batter scooper for my muffin tins!
Once your muffins are done baking, let them cool for 3-5 minutes. Then run a sharp knife around the outside of each one to loosen it from the pan. Then I just gently pulled them out and let them cool on a cookie sheet.
Once they were cool, I placed the cookie sheet in the freezer to flash freeze them. Then you can throw them in a freezer bag without having to worry about them sticking together! We just reheat in the microwave, but you could also reheat in the oven if you preferred.
Freezer Friendly Ham and Egg Muffins
You can completely customize these freezer friendly egg muffins with the vegetables and meat of your choice! Just reheat in the microwave or oven for a fast and filling breakfast!
- 16 Eggs
- 1/2 cup Milk
- 1 tsp Garlic Powder
- 1/2 lb Chopped Ham
- 3/4 cup Fresh Spinach, chopped
- 1/4 cup Mushrooms, chopped
- 1/4 cup Green Peppers, diced
- 1 cup Cheddar Cheese, shredded
Preheat oven to 350. Generously spray a 24-count muffin tin with cooking spray. Set aside.
In a large bowl, add eggs, milk and garlic powder. Whisk until well blended.
Add chopped veggies, meat and cheese. Combine well and then divide among muffin tins.
Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Let cool on counter for 3-5 minutes, then run a plastic knife around muffins to loosen from pan.
Can serve warm immediately or freeze to enjoy later!
Your eggs stay fluffy and delicious! I used skim milk for ours, because one of my favorite parts of these Ham and Egg Muffins is how healthy they are! I recently started Weight Watchers and using the new Freestyle program, these muffins are only 1 point each!
That’s amazing to not only have a breakfast that’s only 1 point, but that it’s filling also! Add some fresh fruit to your breakfast and you’re set!
If you’re looking for more Freezer Friendly recipes, be sure to check out some of my favorites:
- Freezer Breakfast Burritos
- How to Freeze Ground Beef
- 40 Freezer Meals for Less than $100
- Slow Cooker Tomato Soup
- Football Freezer Recipes
- Freezer Friendly Spaghetti Sauce
Some of my favorite products to use for freezer cooking (affiliate links):
Mandoline– this will speed up your work like you wouldn’t believe!
Freezer bags – you buy your meat in bulk, buy your bags in bulk too!
Freezer labels – I will use these for things like meatloaf that I wrap right in plastic wrap and then parchment paper or if I’m freezing something in a bag other than raw meat and want to reuse the bag again later
Stainless Steel Bowls– these make it easy to wipe out with a wet paper towel and keep using for your next recipe so you’re not doing a full wash in between recipes. Saves a lot of time!
Freezer Cookbook – I personally haven’t used this cookbook, but a friend has it and it really appealed to me. Looked like real food and not a lot of casseroles with cream of something soup in it!
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