Delicious Ham and Cheese Quiche Muffins

I’m always looking for breakfast recipes that make my mornings easier. Don’t get me wrong—I love a good weekend brunch spread, but weekday mornings are a different story. Between getting everyone out the door and packing lunches, I need something I can grab and go. That’s where these ham and cheese quiche muffins come in.

They’re like a regular quiche, but in muffin form. You get that same creamy egg filling and flaky crust, just portion-controlled and portable. I bake a batch on Sunday, keep them in the fridge, and reheat them throughout the week. My kids will actually eat them cold, which tells you something.

The best part? You can customize them however you want. Swap the ham for bacon or sausage. Trade the cheddar for Swiss or Gruyere. Add some veggies if that’s your thing. They’re pretty forgiving, which is exactly what I need on a Tuesday morning.

What Kind of Ham Should I Use?

For these quiche muffins, you’ll want to use a good quality deli ham that you can chop into small, even pieces. Honey ham, black forest ham, or even leftover baked ham from dinner all work great here. If you’re using deli ham, ask for a thicker slice (about 1/4 inch) so it’s easier to dice up, or you can buy pre-cubed ham from the grocery store to save yourself some prep time. Just stay away from the really thin, watery deli ham since it won’t hold up as well in the egg mixture and can make your muffins a bit soggy.

Options for Substitutions

These little quiche muffins are pretty forgiving when it comes to swaps:

• All-purpose flour: You can use a 1:1 gluten-free flour blend if needed, though the crust texture might be slightly different. Whole wheat flour works too, but use half whole wheat and half all-purpose for better results.
• Sour cream: Greek yogurt makes a great substitute here – just make sure it’s full-fat and well-chilled. You can also use cream cheese that’s been softened and mixed with a tablespoon of milk.
• Heavy cream and milk: If you only have one or the other, use 1/2 cup of whichever you have on hand. Half-and-half also works perfectly as a replacement for both.
• Ham: Cooked bacon, turkey, or even leftover rotisserie chicken work great. You can also go vegetarian with sautéed mushrooms or bell peppers – just make sure to cook off any excess moisture first.
• Cheddar cheese: Swiss, gruyere, or monterey jack are all good options. You can also mix cheeses for more flavor – try half cheddar and half parmesan.
• Butter: This is one ingredient you really don’t want to substitute in the crust. Cold butter creates those flaky layers that make the pastry work, so stick with the real thing here.

Watch Out for These Mistakes While Baking

The biggest mistake when making quiche muffins is overworking the dough, which creates tough, chewy crusts instead of flaky ones – keep your butter cold and handle the dough as little as possible once the sour cream is added.

Another common error is overfilling the muffin cups with the egg mixture, which causes messy overflow in your oven, so stick to the 2/3 to 3/4 full guideline and leave room for the eggs to puff up.

To avoid soggy bottoms, make sure your crust circles are pressed firmly into the muffin tin with no air pockets, and consider pricking the bottom with a fork before adding the filling.

Finally, don’t skip the chilling time for your dough – those 30 minutes in the fridge help the butter firm up again, which is what creates those flaky layers you’re looking for in a good pastry crust.

What to Serve With Ham and Cheese Quiche Muffins?

These quiche muffins are perfect for breakfast or brunch alongside a simple mixed greens salad with a light vinaigrette to balance out the richness of the eggs and cheese. Fresh fruit like berries, melon, or sliced oranges also makes a great pairing and adds a refreshing sweetness to the meal. If you’re serving these for a crowd, consider adding some roasted breakfast potatoes or hash browns on the side. For a lighter option, sliced tomatoes with a sprinkle of salt and pepper or a cucumber salad work really well too.

Storage Instructions

Store: These quiche muffins are perfect for meal prep! Keep them in an airtight container in the fridge for up to 4 days. They make such an easy grab-and-go breakfast throughout the week, and honestly taste just as good on day three as they do fresh out of the oven.

Freeze: I always make a double batch and freeze half for busy mornings. Let them cool completely, then wrap each muffin individually in plastic wrap before placing them all in a freezer bag. They’ll keep for up to 3 months and are a total lifesaver when you need a quick breakfast.

Reheat: Pop them in the microwave for about 30-45 seconds if they’re from the fridge, or 60-90 seconds if frozen. You can also warm them in a 350°F oven for about 10 minutes if you want the crust to crisp up a bit. Either way, they come out tasting fresh and delicious.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 85-95 g
• Fat: 135-150 g
• Carbohydrates: 65-75 g

Ingredients

For the crust:

• 1/4 tsp salt
• 1 tsp sugar
• 1 cup all-purpose flour (I use King Arthur all-purpose)
• 1/3 cup sour cream (cold from refrigerator)
• 7 tbsp cold butter (cut into small cubes)

For the filling:

• 8 large eggs (room temperature for better mixing)
• 1/4 cup heavy cream
• 1/4 cup milk
• 1 cup shredded cheddar cheese (I prefer Cabot)
• 1/8 tsp garlic powder
• 1/2 tsp kosher salt
• 1 cup chopped ham (diced into 1/4-inch pieces)
• pinch black pepper

For the garnish (optional):

• chopped green onions (optional but adds fresh flavor)

Step 1: Make and Chill the Pastry Crust

• 1 cup all-purpose flour
• 1 tsp sugar
• 1/4 tsp salt
• 7 tbsp cold butter, cut into small cubes
• 1/3 cup sour cream, cold from refrigerator

In a medium bowl, combine the flour, sugar, and salt.

Add the cold butter cubes and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.

Add the cold sour cream and mix gently with a fork until the dough just comes together, then finish bringing it together with your hands—be careful not to overwork it or the crust will be tough.

Form the dough into a flat disc, wrap it in plastic, and refrigerate for at least 30 minutes while you prepare the oven and filling.

Step 2: Prepare the Muffin Tin and Roll Out Crust

• pastry dough from Step 1

Preheat your oven to 375°F.

While it heats, lightly grease a 12-cup muffin tin with butter or cooking spray.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.

Using a 2-inch round cutter (or the rim of a glass), cut 12 circles from the dough.

Press each circle gently into the prepared muffin cups, working the dough up the sides slightly—I like to use my thumb to press from the bottom up, which helps prevent the dough from shrinking during baking.

Step 3: Prepare the Egg Custard Filling

• 8 large eggs, room temperature
• 1/4 cup heavy cream
• 1/4 cup milk
• 1/2 tsp kosher salt
• 1/8 tsp garlic powder
• pinch black pepper

In a medium bowl, whisk together the room-temperature eggs, heavy cream, milk, kosher salt, garlic powder, and black pepper until well combined and slightly frothy.

This mixture should be smooth and homogeneous.

Set aside while you prepare the ham and cheese.

Step 4: Assemble and Bake the Quiche Muffins

• 1 cup chopped ham, diced into 1/4-inch pieces
• 1 cup shredded cheddar cheese
• egg custard mixture from Step 3

Divide the diced ham evenly among the 12 prepared muffin cups, using about 1 tablespoon per cup.

Sprinkle the shredded cheddar cheese over the ham in each cup, dividing it equally.

Pour the egg custard mixture from Step 3 into each cup until they’re about 2/3 to 3/4 full—don’t overfill or the custard will overflow.

Place the muffin tin in the preheated 375°F oven and bake for 15–18 minutes until the tops are golden and the centers are just set (they should jiggle very slightly when gently shaken).

Let cool for 2–3 minutes in the tin before running a small knife around the edges and removing.

Step 5: Finish and Serve

• quiche muffins from Step 4
• chopped green onions

Transfer the warm quiche muffins to a serving platter or let them cool slightly on a wire rack if serving later.

Garnish with chopped green onions if desired—they add a fresh, bright contrast to the rich, savory filling.

These are delicious served warm, at room temperature, or even chilled the next day.

Delicious Ham and Cheese Quiche Muffins

Delicious Delicious Ham and Cheese Quiche Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 12 muffins

Calories 1950 kcal

Ingredients

  

For the crust:

• 1/4 tsp salt
• 1 tsp sugar
• 1 cup all-purpose flour (I use King Arthur all-purpose)
• 1/3 cup sour cream (cold from refrigerator)
• 7 tbsp cold butter (cut into small cubes)

For the filling:

• 8 large eggs (room temperature for better mixing)
• 1/4 cup heavy cream
• 1/4 cup milk
• 1 cup shredded cheddar cheese (I prefer Cabot)
• 1/8 tsp garlic powder
• 1/2 tsp kosher salt
• 1 cup chopped ham (diced into 1/4-inch pieces)
• pinch black pepper

For the garnish (optional):

• chopped green onions (optional but adds fresh flavor)

Instructions

 

• In a medium bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining. Add the cold sour cream and mix gently with a fork until the dough just comes together, then finish bringing it together with your hands—be careful not to overwork it or the crust will be tough. Form the dough into a flat disc, wrap it in plastic, and refrigerate for at least 30 minutes while you prepare the oven and filling.
• Preheat your oven to 375°F. While it heats, lightly grease a 12-cup muffin tin with butter or cooking spray. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 2-inch round cutter (or the rim of a glass), cut 12 circles from the dough. Press each circle gently into the prepared muffin cups, working the dough up the sides slightly—I like to use my thumb to press from the bottom up, which helps prevent the dough from shrinking during baking.
• In a medium bowl, whisk together the room-temperature eggs, heavy cream, milk, kosher salt, garlic powder, and black pepper until well combined and slightly frothy. This mixture should be smooth and homogeneous. Set aside while you prepare the ham and cheese.
• Divide the diced ham evenly among the 12 prepared muffin cups, using about 1 tablespoon per cup. Sprinkle the shredded cheddar cheese over the ham in each cup, dividing it equally. Pour the egg custard mixture from Step 3 into each cup until they're about 2/3 to 3/4 full—don't overfill or the custard will overflow. Place the muffin tin in the preheated 375°F oven and bake for 15–18 minutes until the tops are golden and the centers are just set (they should jiggle very slightly when gently shaken). Let cool for 2–3 minutes in the tin before running a small knife around the edges and removing.
• Transfer the warm quiche muffins to a serving platter or let them cool slightly on a wire rack if serving later. Garnish with chopped green onions if desired—they add a fresh, bright contrast to the rich, savory filling. These are delicious served warm, at room temperature, or even chilled the next day.