Ham and cheese muffins are ideal if you're on team savoury breakfast. I am personally team sweet breakfast, but these savoury muffins are hard to turn down since they're packed with ham, cheese, and herbs. They're a great to-go breakfast or snack (and make sure you try them lightly heated up!).
Sometimes sweet breakfasts like overnight oats and baked oats aren't a vibe - my partner Zak is more on the savoury breakfast side and every now and then he begs for something like these savoury muffins or often my chorizo egg breakfast burritos.
They're the perfect way to use up leftover Christmas ham and are even freezer friendly so you can save a bunch for later!
TL;DR
- Prep time: 10 minutes Cook time: 30 minutes
- Meal prep: perfect snack or breakfast prep
- Fridge storage: 5 days
- Freezer storage: 2 months
- Reheating: optional, 20-30sec in microwave
- Customise: change the herbs and add secret veggies.
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Why you'll love this recipe
Breakfast muffins. These are a more filling savoury option compared to veggie-only muffins like spinach feta muffins, thanks to the added ham.
Savoury breakfast. I'm personally more of a sweet breakfast person, but my partner loves these for breakfast or as a snack alongside single serve frittata and egg bites with bacon and spinach.
Leftover ham. A practical way to use up leftover baked ham, similar to ham olive pizza scrolls, without feeling like you're eating the same thing again.
Ingredients
Self-raising flour. Provides lift and structure, making the muffins fluffy without needing additional leavening.
If you don't have self raising flour, you could use plain flour plus some baking powder.
Ham. I used some leftover honey mustard baked ham but you could use store bought - each version and cut will add a slightly different flavour.
Mozzarella cheese. Melts smoothly. You could also use pizza cheese or cheddar cheese for a slightly different taste and texture.
Greek yogurt. Keeps the muffins soft while adding a slight tang and extra protein.
Spring onion. Adds mild flavour without overpowering the ham and cheese.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Oregano. Use mixed herbs or chives instead of oregano if preferred.
Extra veg. Finely diced capsicum or zucchini can be added without affecting texture.
Dairy free. You can swap the milk out for a plant-based milk - I would suggest soy or oat.
For the yogurt, you could swap with a lactose-free version, but just make sure it's relatively thick otherwise it'll change the texture.
Can I make ham and cheese muffins without yogurt?
Yes, you can make them without Greek yogurt, but the texture will change slightly. Yogurt adds moisture and tenderness, so without it the muffins may be a bit firmer - adding a splash of extra milk can help compensate.
How to make ham and cheese muffins
Step 1: Preheat the oven to 220°C/430°F and grease or line a muffin tin.
Step 2: In a large bowl, whisk together milk, Greek yogurt, and egg.
Step 3: Add self-raising flour, herbs, salt, and pepper, mixing gently until just combined.
Step 4: Fold through ham, cheese, and spring onion evenly.
Step 5: Divide batter evenly into the muffin tin, filling about three-quarters full.
Step 6: Bake at a high temperature briefly, then reduce the heat to 180°C/350°F and continue baking until golden.
Step 7: Cool slightly before removing from the tin.
Top Tip
Use very small pieces of ham. Smaller pieces distribute more evenly and prevent dense pockets.
Start hot, finish lower. The initial high heat helps with lift, while the lower temperature cooks them through.
Use silicone liners if possible. Cheese-heavy muffins release more easily.
Meal prepping savoury muffins
These are excellent breakfast meal prep muffins because you can grab one straight from the fridge and get on with your day. They also work well as an afternoon snack when you want something savoury and filling.
Storing
Once cooled, store ham and cheese muffins in an airtight container in the fridge for up to 5 days. They stay soft and don't dry out.
Do you need to reheat the ham cheese muffins?
No, you don't need to, but if you want them slightly warm, reheat in the microwave for about 20-30 seconds, or warm in the oven or air fryer if you prefer a firmer exterior.
Freezing
Freeze muffins once completely cooled. Store in a freezer-safe container or bag for up to 2 months. Defrost overnight in the fridge or reheat straight from frozen.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Dense savoury muffins are usually caused by overmixing the batter or using large pieces of ham that weigh the mixture down. For light, fluffy ham and cheese muffins, mix until just combined and chop the ham very finely so it's evenly distributed.
Cheese-heavy muffins tend to stick more, so silicone liners work best. If using paper liners, lightly spray them with oil before adding the batter.
Yes, they're sturdy, filling, and easy to eat cold or reheated, which makes them a great lunchbox option.
Other savoury breakfast recipes
Or, you can have a browse through my savoury breakfast recipes for more delicious eats.
Recipe
Ham and Cheese Muffins
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Ingredients
- 375 g (3 cups) self raising flour
- 200 g (1 ½ cups) ham
- 200 g (1 ¾ cups) mozzarella cheese
- 330 g (1 ? cups) milk
- 60 g (¼ cup) Greek yogurt, or dairy-free option
- 1 egg
- 2 tablespoon spring onion
- 2 tablespoon oregano
- Salt and pepper, to taste
Instructions
Preparation
- Preheat the oven to 220°C/430°F and grease or line a muffin tin.I recommend silicone liners as the cheese can stick to the paper (but it's not horrible if they're all you have).
- Thinly slice 200 g (1 ½ cups) ham, 2 tbsp spring onion
- In a large bowl, whisk together 330 g (1 ? cups) milk, 60 g (¼ cup) Greek yogurt, 1 egg. Add in 2 tbsp oregano, Salt and pepper, 375 g self raising flour.
- Gently fold in ham, 200 g (1 ¾ cups) mozzarella cheese and spring onion evenly.
- Divide batter evenly into the muffin tin, filling about three-quarters full.
Bake
- Bake at a high temperature briefly, then reduce the heat to 180°C/350°F and continue baking until golden.
- Cool slightly before removing from the tin.
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