Classic Ham & Cheese Egg Bites
These Classic Ham & Cheese Egg Bites are an easy high-protein breakfast recipe made with fluffy eggs, savory ham, creamy Greek yogurt, and melty Colby Jack cheese. They’re soft, cheesy, and perfect for busy mornings.
Tackle 2026 dinners with our gorgeous Ultimate Meal Planner - just $4.50 this week with coupon code MARCH50. Get it here.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
These egg bites are great for meal prep, weekend brunches, school mornings, or holiday breakfasts when you need something quick and filling. It reheats well, which makes this breakfast recipe you’ll want to keep on repeat.
If you love this kind of recipe, these Three Cheese Mini Quiches and Breakfast Sausage Bombs are best to save on your list too.
How to Make Classic Ham & Cheese Egg Bites
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 325°F. Place a muffin tin on a baking sheet and set aside.
2. Heat a medium skillet over medium heat with ½ tablespoon olive oil. Add the diced ham and cook for 3 to 5 minutes until lightly browned. Remove from heat and let cool slightly.
3. Generously grease the muffin tin with the remaining oil.
4. In a large bowl, beat the eggs until fully combined and slightly frothy using a hand mixer or stand mixer.
5. With the mixer on low, beat in the Greek yogurt until smooth. Add the salt, pepper, onion powder, and paprika, and mix until evenly combined.
6. Stir in ¾ cup of the shredded cheese.
7. Pour the egg mixture into the muffin tin, filling each cup about halfway.
8. Evenly distribute the cooked ham on top, then sprinkle with the remaining cheese. Gently tap the pan to settle the mixture.
9. Carefully pour hot water into the baking sheet until it reaches about halfway up the sides of the muffin tin to create a water bath.
10. Bake for 18 to 20 minutes, or until the centers are set.
11. Remove from the oven and let cool for 5 minutes before removing from the tin. Garnish with fresh parsley if desired.
Serve & Enjoy!
Important Recipe Notes
- Do not skip the water bath. It helps the egg bites stay soft, creamy, and fluffy instead of becoming dry or rubbery.
- Grease the muffin tin really well to prevent sticking. Silicone muffin pans also work great for easy removal.
- Beat the eggs until frothy for a lighter texture. Using a hand mixer helps create extra fluffy egg bites.
- Do not overbake. The centers should look just set when you remove them from the oven since they will continue cooking slightly as they cool.
- Let the egg bites cool for a few minutes before removing them from the pan so they hold their shape better.
- Customize the fillings with bacon, sausage, spinach, bell peppers, or different cheeses depending on what you have on hand.
- These are perfect for meal prep because they store and reheat well for quick breakfasts during the week.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds before serving.
Classic Ham & Cheese Egg Bites
Ingredients
- 8 large eggs
- 1 ½ tbsp olive oil divided
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder
- ½ tsp paprika
- ½ cup plain Greek yogurt
- ¾ cup diced ham
- 1 cup shredded Colby Jack cheese divided
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 325°F. Place a muffin tin on a baking sheet and set aside.
- Heat a medium skillet over medium heat with ½ tablespoon olive oil. Add the diced ham and cook for 3 to 5 minutes until lightly browned. Remove from heat and let cool slightly.
- Generously grease the muffin tin with the remaining oil.
- In a large bowl, beat the eggs until fully combined and slightly frothy using a hand mixer or stand mixer.
- With the mixer on low, beat in the Greek yogurt until smooth. Add the salt, pepper, onion powder, and paprika, and mix until evenly combined.
- Stir in ¾ cup of the shredded cheese.
- Pour the egg mixture into the muffin tin, filling each cup about halfway.
- Evenly distribute the cooked ham on top, then sprinkle with the remaining cheese. Gently tap the pan to settle the mixture.
- Carefully pour hot water into the baking sheet until it reaches about halfway up the sides of the muffin tin to create a water bath.
- Bake for 18 to 20 minutes, or until the centers are set.
- Remove from the oven and let cool for 5 minutes before removing from the tin. Garnish with fresh parsley if desired.
Check Out More Breakfast Recipe Ideas!
Breakfast Sliders on Pretzel Buns
