Easy Ham and Green Onion Egg Buns: Your Perfect Savory Breakfast Solution

For a nutritious breakfast on-the-go, a convenient packed lunch, or a delightful addition to your next picnic, breakfast gathering, or brunch spread, these Ham and Green Onion Egg Buns are an absolute winner. They are incredibly simple to make, requiring just a layering of ingredients in muffin cups, and are packed with wholesome oats, protein-rich eggs, and savory bits of ham and fresh green onions for a burst of flavor. This recipe offers a fantastic way to enjoy a hearty, homemade meal with minimal fuss. (Skip to recipe.)

There’s something uniquely satisfying about a home-cooked breakfast, especially one that can be enjoyed without a fork and knife, even on the busiest of mornings. While my husband often teases that our chickens are “prima donnas” for laying eggs only on their whims, I like to think they’re simply exercising their female prerogative, taking a well-deserved break from all that productivity. After all, a girl (or a hen!) needs to put her feet up sometimes!

Despite the occasional avian holiday, the craving for delicious egg-based creations doesn’t cease. So, to alleviate any undue pressure on our dear, sometimes ‘overworked’ birds, I occasionally find myself doing the unthinkable – buying eggs! More specifically, cartons of pure egg whites. My culinary curiosity simply had to try them. And I must admit, carton egg whites are wonderfully convenient; no shell-cracking, no sticky drips on the counter, and no yolks to find a use for. (Though, don’t mention the economics of purchasing eggs with 25 happy hens in the coop to Raymond – they’re busy eating chicken feed and enjoying life!)

Why These Ham and Green Onion Egg Buns Are a Must-Try

I’ve been frequently preparing these quick and incredibly tasty breakfast buns, which have become a staple in our home. While many similar recipes pop up on Pinterest, often made with just eggs and a few fillings, I felt a strong desire to boost their fiber content and overall nutritional value. After some experimentation, we hit upon this winning combination! They’re not just a hit with me; they’re wholeheartedly teenager-approved. In fact, just this morning, I baked a full muffin tin for Andreas and his friend, optimistically thinking I’d save some for weekend lunches – only to turn my back and find all 12 buns devoured. My only thanks? Two sheepish grins and two enthusiastic thumbs up. A clear sign of success!

The versatility of this recipe is another major plus. I’ve successfully made these breakfast buns using both farm-fresh whole eggs (straight from the henhouse) and the aforementioned carton of egg whites. Both options yield delicious results, nearly identical in taste and texture. This flexibility allows you to tailor them to your dietary needs or convenience preferences:

Your Choice:

Egg whites from a carton = ultimate convenience, no cracking, and a lower cholesterol option.

Whole eggs = a slightly richer flavor profile and all the beneficial nutrients found in egg yolks.

One of the greatest advantages of these savory breakfast buns is their excellent keeping quality in the fridge. Prepare a generous batch over the weekend, and you’ll have effortless breakfasts or lunches sorted for the entire week. (A little tip: hide them behind the cabbage head or mayonnaise jar to keep them safe from ravenous family members!) These buns only need a brief reheat in the microwave to return to their warm, fluffy state, but they are equally delightful when enjoyed at room temperature, making them perfect for packed lunches or picnics.

Customizing Your Savory Egg Buns: Tips & Variations

Kitchen Frau Notes: The beauty of these egg buns lies in their adaptability. While I typically use deli ham and fresh green onions, feel free to substitute with any meats you have on hand. Many stores now offer ‘natural selections’ of deli meats, made with all-natural ingredients and no nitrates, which are excellent choices! Other options include various deli meats, cooked sausages, or even finely minced leftover cooked meat. If you opt for unsalted meats, you might want to add a small pinch of salt to the egg mixture. Otherwise, the natural saltiness from the ham and cheese usually provides ample seasoning, eliminating the need for additional salt. If green onions aren’t available, finely minced regular onion can be a good substitute, offering a similar aromatic base.

Proper preparation of your muffin tin is key for easy removal. Generously grease a standard 12-muffin tin with oil, butter, or cooking spray. However, silicone muffin cups truly make cleanup a breeze! A quick misting with cooking oil spray ensures they will release perfectly and clean up effortlessly with soapy water. If you happen to skip greasing them, don’t despair – simply turn them inside out after eating and give the ridges a quick swipe with a kitchen brush for easy cleaning.

When it comes to the cheese topping, almost any cheese will work beautifully. Shredded cheddar, Monterey Jack, Swiss, or even a crumble of salty feta or tangy goat cheese can elevate the flavor. For those seeking a dairy-free alternative, simply omit the cheese or sprinkle a small spoonful of nutritional yeast flakes on top of each bun before baking. Nutritional yeast adds a savory, cheesy flavor without any dairy, making it a fantastic substitute.

Recipe: Ham and Green Onion Egg Buns

Ingredients:

• ¾ cup (80gms) old-fashioned (large flake) rolled oats, gluten-free if necessary
• ½ cup minced deli ham (approximately 80 gms / 4 slices)
• ½ cup (120ml) finely minced green onions (3-6, depending on size)
• Freshly ground black pepper, to taste
• 10 large or extra-large eggs (or 2 cups/500 ml pure egg whites)
• About 3 oz (70-80gms) cheese, grated or thinly sliced (Gouda or Havarti are excellent choices)
• 2 to 3 teaspoons chia or sesame seeds for garnish (optional)

Instructions:

1. Prepare Your Oven and Muffin Tin: Preheat your oven to 350ºF (180°C). Generously grease a 12-cup muffin tin with oil or cooking spray. If using silicone muffin cups, coat them with cooking spray for easy release.
2. Chop Ingredients: Finely mince the green onions and the deli ham. Precision here ensures an even distribution of flavor in each bun.
3. Layer the Dry Ingredients: Place one tablespoon of rolled oats into the bottom of each prepared muffin cup. This forms a wholesome base for the egg buns.
4. Add Ham and Green Onions: Distribute the chopped ham and green onions evenly among the 12 muffin cups, layering them over the oats.
5. Season: Sprinkle a generous grinding of fresh black pepper over the contents of each muffin cup. This adds a lovely aromatic kick.
6. Prepare the Eggs: In a medium bowl, beat the eggs (or pour the carton egg whites) until well combined. For easier pouring, transfer the beaten eggs into a spouted measuring cup or pitcher. You should have approximately 2 cups (500ml) of liquid egg.
7. Fill Cups with Egg Mixture: Carefully divide the beaten eggs or egg whites evenly among the 12 muffin cups. They should be filled about half to two-thirds full. If you are using silicone cups, they might appear a little fuller.
8. Add Cheese and Garnish: Cut your chosen cheese into slices about 1½ inches square, or grate it finely. Place one slice or a spoonful of grated cheese on top of the egg mixture in each muffin cup. If desired, sprinkle with chia or sesame seeds for an appealing garnish and a slight textural contrast.
9. Bake: Transfer the muffin tin to the preheated oven and bake for 20 to 25 minutes. The buns are ready when they are puffed up into nicely rounded domes and the edges begin to turn a golden brown. If you are using silicone muffin cups, they may require the longer end of the baking time to cook through properly.
10. Cool and Serve: Once baked, remove the tin from the oven and let the buns rest in the pan for about 5 minutes. This allows them to slightly shrink away from the sides of the tin, making them easier to remove. Run a butter knife around the edges of each bun to loosen them, and gently work the bottoms free from the pan. Remove the breakfast buns from the tin or pop them out of the silicone cups. Serve immediately for a warm, comforting treat, or let them cool completely on a wire rack.
11. Storage for Meal Prep: For convenient meal prep, once cooled, store the ham and green onion egg buns in an airtight container or individual small sandwich bags in the refrigerator. They will keep well for at least 5 days, ready for quick breakfasts or lunches throughout the week.

These Ham and Green Onion Egg Buns are incredibly versatile and perfect for any occasion – whether you’re grabbing a quick bite on the run, packing them in lunches, bringing them to a picnic, or serving them as a hearty component of a larger breakfast or brunch spread. They’re a flavorful and nutritious solution for busy lifestyles!

Makes 12 delicious buns.

Guten Appetit!

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

You might also like these other breakfast ideas:

Baked Oatmeal

Pumpkin Pie Granola

Crepes

Mangoes and Blueberries in Yogurt Cream

Irish Cheese Toasties