Potato, Ham and Cheese Egg Muffins

Last week I hosted a back to school brunch. In other words, we mamas celebrated surviving the summer with all the kids home!

The summer can be very long, especially with three wildly active boys. It started out extremely wet with constant rain. Definitely not a good situation for my outdoorsmen. Then the heat kicked in. Also not pleasant. So while the days may have seemed long at times, the summer flew by! It was time for school before I knew it.

Our play group has had this brunch for a couple years now. There are a few kids in attendance, the ones not yet in preschool. It is mostly us moms celebrating with good food, mimosas and conversation.

Normally I would make something sweet. Either a coffee cake or something similar. This year though I opted for an egg dish. We made something just like these egg muffins several years ago for Christmas morning. It was perfect because we made them the night before and just re-heated them, this is so nice when you have a new baby and 2 and 3 year old boys!

These egg muffins are tasty and so easy to make. They are nice for brunch, lunch or even dinner. They freeze well so you can heat them up one at a time too. This time I added potatoes to them so it is almost like a mini frittata. You can change up what goes inside, the possibilities go on forever. I hope you enjoy as much as we all did.

Potato, Ham and Cheese Egg Muffins
8 eggs
2 Tbs. milk or cream
1/2 c. cooked diced potato
2 oz. ham, chopped
1 oz. cheddar cheese, grated finely
1 Tbs. chives, chopped
Salt and pepper to taste

Preheat oven to 350 degrees and grease a muffin pan (one dozen).

Whisk together the eggs and milk or cream. Add the salt and pepper and whisk well. Evenly place the potatoes in the muffin tins, followed by the ham and then the cheese. Evenly spread the whisked eggs into the muffin tins and sprinkle with chives on top. Bake for 20 minutes.

Yields 12 muffins


4 thoughts on “Potato, Ham and Cheese Egg Muffins

  1. ChgoJohn

    These do sound good, especially being you can either make them the day before and re-heat or freeze them. How convenient and much healthier than the fast food version.

  2. Liz

    Thank you for sharing. I like it that I can make them the night before and even freeze them. I have some sweet potatoes, I shall try making some tomorrow for breakfast. Thank you so much for sharing. Have a wonderful week!


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