Ham and Cheese Egg Muffins
Delicious and versatile Ham and Cheese Egg Muffins, perfect for a quick, protein-packed breakfast.
Ingredients
Main Ingredients
- 8 large large eggs
- 1 cup diced ham (cooked)
- 1 cup shredded cheese (cheddar or your favorite)
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped green onions
Seasoning
- to taste Salt
- to taste Pepper
- Optional: a dash of hot sauce or spices of your choice
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with cooking spray or line with muffin liners.
- In a large bowl, crack the 8 eggs and beat them until well blended. Season with salt and pepper.
- Fold in the diced ham, cheese, bell peppers, and green onions until evenly distributed.
- Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.
Cooking
- Bake for 18-20 minutes or until the muffins are puffed and golden, and a toothpick comes out clean.
- Let them cool in the tin for 5 minutes before carefully removing.
- Serve warm or let cool completely for meal prep.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 10 minutes.