Healthy egg and cheese muffin tin bites | Healthy Breakfast Bites Recipe in the oven | Low carb mini bites

Easy Ham and Scrambled Egg Muffin Cups

These 'Easy Ham and Scrambled Egg Muffin Cups' are perfect for brunch or an on-the-go breakfast option! They are cheesy, fluffy and great for reheating!
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Course: Breakfast
Cuisine: American
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Author: Aleka Shunk


  • 3 Large Eggs
  • 1/2 Cup Shredded Cheeses ((I like monterey jack/cheddar))
  • 2 Tbsp Bell Peppers Diced Small ((I used red & green for color))
  • 1 Tbsp Onion Minced
  • 4 Tbsp Heavy Cream
  • 3 Tbsp Butter ((or 2 tbsp olive oil))
  • 1 Tbsp Chives Finely Chopped
  • 3 Tbsp Sausage, Ham or Bacon (*Optional)


  • Saute meat (if using) and peppers/onions in butter on high heat until lightly browned (about 3 min). 
  • In the meantime, whisk up the heavy cream, eggs and chives in a large bowl. Add the shredded cheese saving 2 tbsp. for the top.
  • Grease muffin tins generously with butter or oil then spoon the sausage/veggie mixture into your muffin tins distributing evenly. (about 1 tsp.)
  • Then using a spoon or ladel, fill each tin with egg mixture sprinkling top with remaining cheese. 
  • Bake at 325 degrees F for 8-9 minutes tops! The middle should not move when jiggled but be careful NOT to overbake!
  • Remove from oven and let cool for a minute.
  • Take a knife and slide it around edges to release the egg. Garnish as desired! Store in airtight container and keep in fridge for up to a week.

Recipe Notes

Party Tips*
-Make the egg batter in bulk and then add any veggie, meat and/or cheese in the tins. Whatever your guests desire!
-Sprinkle chives on top for pretty garnish!
-Breakfast on -the-go?? Put these babies in a microwavable Tupperware container and store overnight in the fridge. Then wake and pop them in the microwave for 1 minute.