These flavorful egg muffins with ham and sausage will become your new favorite breakfast recipe. In addition to being delicious, they're a snap to make, require a few simple ingredients, and are freezer-friendly.
Whisk eggs together with salt and pepper to taste.
Cook the sausage over medium heat until thoroughly cooked through.
Add in the cream cheese and the broth and stirring constantly, cook until the mixture comes to a soft simmer and thickens.
Then reduce the heat to medium-low, still stirring constantly and simmer for 2 more minutes.
Season to taste with salt and pepper.
Set mixture aside.
Preheat oven to 325° Fahrenheit (163 degrees Celsius)
Assemble the muffins:
Place two pieces of ham in the bottom of each muffin cup, careful to overlap and try and cover the whole surface.
Evenly divide sausage gravy between each muffin.
Pour eggs into each muffin, dividing the mixture evenly.
Top each muffin with equal parts of the two types of cheeses.
Bake for approximately 30-40 minutes or until muffin is firm and cheese is melted.
Recipe Notes
Look for lean, low sodium, and nitrate-free options when buying ham. These lunch meats are usually healthier and minimally processed. Always check the food label for ingredients used to preserve the meat.
Grate your own cheese. Packaged shredded cheese does not melt as smoothly. Also, the fresh shredded ones taste better.
While baking cup liners make it easier to eat muffins out of hand, I still prefer using non-stick coconut/olive oil spray or shortening cause my muffins always stick to the liners. But this is a matter of preference, so use whatever works for you.
Use a pastry brush to grease the muffin tin perfectly to ensure you don't miss a patch when coating the muffin pan.
Keep an eye on the egg muffins while they bake. You can use the knife/ toothpick test just to be sure. If they come out clean, the muffins are ready.