Are you ready to elevate your breakfast game with a delightful twist? Meet the Egg Muffins with Ham—a scrumptious, protein-packed treat that’s not only easy to make but also bursting with flavor! Perfect for busy mornings or a weekend brunch, these little bites of goodness are sure to impress your family and friends. With just a handful of ingredients and a mere 30 minutes of your time, you can whip up a batch of 12 mouthwatering muffins that are as versatile as they are delicious. Dive into our recipe and discover how to make this irresistible dish that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup diced ham
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1/2 cup chopped bell peppers
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is hot enough to cook the egg muffins evenly.
- Prepare a muffin tin by greasing it with non-stick cooking spray or lightly brushing it with oil. This will help prevent the muffins from sticking.
- In a large mixing bowl, crack the 6 large eggs. Use a whisk or fork to beat the eggs until the yolks and whites are fully combined.
- Add 1/4 cup of milk to the beaten eggs. This will make the muffins fluffier. Continue whisking until the mixture is smooth.
- Season the egg mixture with salt and pepper to taste. Be sure to mix well to distribute the seasoning evenly.
- Stir in 1/2 cup of diced ham, 1/2 cup of shredded cheese, and 1/2 cup of chopped bell peppers into the egg mixture. Mix until all ingredients are evenly incorporated.
- Carefully pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. This will make it easier to remove the muffins.
- Gently run a knife around the edges of each muffin to loosen them, then carefully lift them out of the tin. Serve warm or allow to cool completely before storing.
- Enjoy your delicious egg muffins with ham as a breakfast option or a snack throughout the day!
Tips
- Prep Ahead: To save time in the morning, you can prepare the egg mixture the night before and store it in the refrigerator. Just pour it into the muffin tin and bake in the morning for a quick breakfast!
- Customize Your Fillings: Feel free to get creative with your ingredients! Swap out the ham for cooked bacon or sausage, and try different cheeses like feta or cheddar. You can also add vegetables like spinach or mushrooms to enhance the flavor.
- Don’t Overfill: When pouring the egg mixture into the muffin tin, fill each cup about 3/4 full. This allows the muffins to rise without overflowing.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. They’re done when they are puffed up and lightly golden, and a toothpick inserted in the center comes out clean.
- Storage Tips: If you have leftovers, store the muffins in an airtight container in the refrigerator for up to a week. They also freeze well—just reheat in the microwave or oven for a quick snack!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 160mg
