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Ham and Tomato Egg Breakfast Muffin Recipe


  • 10 Eggs
  • 1/4 Cup Milk
  • 1/4-1/2 Cup Maple Leaf Black Forest Ham diced into small cubes
  • 1/4 Cup Green Onion chopped
  • 1/4 Cup Tomato chopped
  • 1/4 Cup Cheese grated
  • Salt & Pepper to Taste


  • Makes 12 Egg Breakfast Muffins
  • Preheat oven to 350 degrees F, generously spray a 12 cup muffin tin with oil to coat
  • Beat the eggs, milk, and salt and pepper together in a medium size bowl or large liquid measuring cup
  • Fill the bottoms of your muffin tin (about 1/3 of each individual tin) with the ham, geen onion, and tomatoes
  • Pour over the egg mixture until each cup is 3/4 full or a little more (they will rise)
  • Sprinkle cheese on top of each cup
  • Place in the over and bake for 20-25 minutes
  • Allow to cool for 2 minutes and run a knife around the outside edge before removing from pan
  • Enjoy!