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Egg Ham Potato Muffins

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!

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.)

Key Ingredients

(Full printable ingredients and instructions are just below.)

ingredients for Egg Ham Potato Muffins

Large eggs

Milk—dairy or non dairy; I have used 2%, whole, almond and soy milk successfully. You don’t want sweetened, vanilla 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

pepper

dried dill weed—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.

eggs scrambled in a bowl

Add the rest of the ingredients.

ingredients for Egg Ham Potato Muffins in a bowl

Stir well.

ingredients for Egg Ham Potato Muffins mixed together

Spoon mixture into greased muffin pans with 1/4 cup in each.

scooping batter into muffin cups

If using a silicon baking pan like mine, be sure to use a baking sheet under it for stability.

egg muffins ready for the oven

Bake for 20-25 minutes or until a toothpick inserted in the center comes out dry.

Egg Ham Potato Muffins baked in the muffin pan

Other Breakfast Recipes

Spinach Ham Quiche

Overnight French Toast

Mushroom Spinach Frittata

Scrambled Egg Muffins

Pumpkin Oatmeal Muffins

Easy Applesauce Muffins

Egg Sausage Potato Casserole

If you try this recipe, or any other recipe on My Productive Backyard, please take a moment to rate the recipe and/or leave a comment. I love hearing from you, but it also helps the other readers who are thinking of making the recipe.

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Yield: 22 servings of 2 muffins

Egg Ham Potato Muffins

Egg Ham Potato Muffins on white serving dish

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!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

2

Amount 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.

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