Ham scallion and cheddar muffins turn leftover ham into a savory breakfast that travels well and fills you up. They bake light and fluffy with little pockets of cheese and a bright bite of onion in every piece. If your mornings are busy, these are the kind of thing you grab and go.
Why These Savory Ham Muffins Work
- Only two eggs needed, so they fit a low egg week
- Ready in about 40 minutes start to finish
- Portable and sturdy enough for backpacks and lunch bags
- A smart way to use up that lingering holiday ham
These muffins are hearty without feeling heavy, and they come together in one bowl. That makes them an easy weekday win even when you are short on time.
Stir the batter just until it comes together; a few lumps keep the muffins tender.
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Why You’ll Love These Ham Muffins
- The savory cheddar muffins bake up soft and tender with a tidy little dome on top
- Salty ham and sharp cheese balance the fresh, grassy taste of scallions
- Each bite is rich but not greasy, so they sit well in the morning
Ingredient Notes
Here are a few notes on what goes into these savory muffins; you will find the exact measurements in the recipe card below. Most of this is pantry and fridge basics, which is part of why I keep coming back to them.
- Ham: diced leftover ham works best, but deli ham is fine in a pinch
- Cheddar: shredded sharp cheddar adds the most flavor, though Swiss is a nice swap
- Scallions: sliced thin so they fold in evenly and cook through
- Eggs: just two, which helps when your carton is running low
You only need a standard 12 cup muffin pan, a large mixing bowl, and a spoon or scoop. Greasing the pan well, or using a quick spray, keeps every muffin coming out clean.
How to Make Ham Scallion and Cheddar Muffins
Making ham scallion and cheddar muffins is a quick, one bowl job. You mix the dry, add the wet, fold in the good stuff, and bake.
- Heat your oven to 350 degrees and grease a standard muffin pan
- Whisk the flour, baking powder, salt, and a generous amount of black pepper together
- Stir in the milk, eggs, and oil just until combined
- Gently fold in the ham, cheddar, and scallions without over mixing
- Scoop the batter to about three quarters full in each well
- Bake for 30 minutes, or until a toothpick comes out clean
This batter fills one dozen muffins, and you can double it for a crowd. To get ahead, bake the night before and reheat in the morning; they hold up for 2 to 3 days on the counter. For a similar grab and go bite, my ham and cheese scones use the same idea with a flakier texture.
Storage Options
These savory cheddar muffins keep well, which is great for prepping breakfast ahead. Because they have cheese and ham, the fridge is the safest spot after the first day.
- Counter, in a sealed container, for up to 2 days
- Fridge, wrapped tightly, for up to 5 days
- Freezer, in a bag, for up to 3 months; thaw overnight and warm before serving
Variations & Substitutions
It is easy to make these ham muffins your own with what you have on hand. The base batter is forgiving, so feel free to play with the mix-ins.
- Swap cheddar for Swiss, Gruyere, or pepper jack
- Use cooked, crumbled bacon or sausage in place of the ham
- Trade scallions for chives or a little diced sweet onion
- Stir in a handful of chopped spinach or roasted red pepper for color
What to Serve with Ham Scallion and Cheddar Muffins
Ham scallion and cheddar muffins are filling on their own, but they round out a plate nicely too. Pair them with something fresh and bright to balance the savory side.
- A simple fruit salad or sliced melon
- Scrambled or soft boiled eggs for a heartier breakfast
- A bowl of tomato soup for an easy lunch
- A glass of cold orange juice or hot coffee
Still have a question or two before you start baking? Here are the ones I hear most often.
Frequently Asked Questions
Can I make ham scallion and cheddar muffins ahead of time?
Yes. Bake them, cool fully, and store in a sealed container; reheat for about 15 seconds in the microwave to bring back that fresh texture.
Can I use a different cheese?
Absolutely. Swiss melts beautifully here, and Gruyere or pepper jack both work if you want more flavor or a little heat.
Why did my muffins turn out dense?
That usually comes from over mixing. Stir the batter just until the flour disappears and fold in the add-ins gently.
Can I freeze them?
They freeze well for up to three months. Wrap each one, freeze in a bag, then thaw overnight and warm before eating.
These muffins are proof that leftover ham can turn into something you actually look forward to. Bake a batch on the weekend and you will have easy breakfasts ready all week. If you are in a baking mood, my cannoli cake is a sweet project for the days when you want a treat.
Ham Scallion and Cheddar Muffins
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Ingredients
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- Generous amount of fresh ground black pepper
- 1 cup milk
- 2 eggs
- ¼ cup vegetable oil
- 1 cup ham diced
- 1 cup cheddar cheese shredded (Swiss works good too)
- ¾ cup scallions sliced
Instructions
- Preheat oven to 350º.
- Grease a standard muffin pan with butter or non-stick cooking spray.
- In a large mixing bowl, combine flour, baking powder, salt and black pepper. Stir to combine.
- Add milk, eggs and vegetable oil. Mix just until combined.
- Add ham, cheese and scallions. Mix just until combined. Do not over stir.
- Scoop into muffin cups to ¾ full. There is enough batter to fill one dozen muffin wells.
- Bake at 350º for 30 minutes or until a toothpick inserted comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a turkey ham that we had for Easter that I think this might work really well for the kiddos in. Thanks for the awesome recipe as usual
I definitely think that a turkey ham would work great in this muffin! And you’re welcome. Thanks for reading as usual.
Wow, I love the way that one sliced scallion on top of the muffin pops out in your pic! Sigh, I could use one of these muffins now as I am starving right now. Anyway, this looks and sounds like a fabulous recipe. Easy and quick; thank you Melanie!! I will try this recipe very soon!
I love the idea of a savory breakfast muffin! What a great way to use up leftover ham – I’m like you, I hate waste! Your pictures are goregous!
These look so delicious Melanie! Great for breakfast but also great for an after school snack. Or for me… a midnight snack.
Beautiful photo! Makes me want to reach in and grab one.
These look fabulous! I love muffins and I’m always rushing in the morning with two little kids and this muffin would be just perfect. And I can stop giving my husband ham for breakfast and lunch and another dinner. I want one now!
Those muffins look amazing! Just the ticket for the mounds of ham hanging out in my fridge! Thanks, Miss Melanie!
Husband and I have a 6 pm meeting to go to tomorrow night and I’m thinking these muffins would be perfect with a cup of soup just before. Leftover chocolate candy and wine when we come home!!!
I just took them out of the oven and the house smells wonderful!!! So easy to make. I halved the recipe because there’s only 2 of us and no problems. A keeper!
I never ever not want to see ham. haha… but then this is a excellent way to use up leftover ham. Or some good sausages which I have.
These look just amazing!! I have not done a lot of savory muffins yet, but they seem worthy to try
Kathrin- They are so good and so simple. Let me know if you decide to give them a whirl.
I love to cook, but don’t bake. Do these muffins fit in a regular size muffin tin?
Do I use cupcake liners? And, are they filled totally full or three quarter’s full of batter?
Great questions Mary. I will update the recipe to answer those questions, but I’ll answer here too.
Yes, use a regular sized muffin tin. Fill the wells 3/4 full. You don’t need to use liners. Just grease the pan.
I made these tonight and they were delicious. I had to sub chives for the green onion, picky kiddos! I will be making these again with the onions next time. Thank you for sharing this wonderful recipe
Has anyone tried freezing these?
Made these tonight and they are delicious. I substituted scallions for regular onion and used a little extra cheese and ham. It made 18 muffins. They smell amazing!
Would love to try this recipe, unfortunately, my hubby cannot have wheat flour. What are your thoughts of using a gluten-free flour?
Made these this morning with some leftover ham. They’re great! Thanks so much for posting
Yay! So glad you liked the recipe!
Just made these and were absolutely delicious. What I may do next time is either reduce the amount of salt or omit it all together since the ham I used was already salty. This is a keeper. Thank you for sharing.
Could these be made in mini muffin tins? I think they would be perfect for our Sunday school class!
Absolutely. That would work just fine!
Looks really good! Do they freeze well?
They sure do! I’ve done it many a time.
These look amazing! If these are made in the mini muffin tins, how long do think they need to bake?
I plan on making these for our school faculty breakfast but would like to make them in the mini muffin size. Can you recommend how long they should bake for that size?
I’m not certain. However if you stick a toothpick in the center and it comes out clean, they’re done.