Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs. This post also includes a recipe and some tips for how to save time making breakfast in the morning.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients:
12 large eggs
1/2 cup milk (I used skim)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup shredded cheddar cheese, divided
8 ounces of ham steak cubed
2 thinly sliced green onions
Instructions:
Pre-heat the oven to 350°F Use cooking spray to coat a muffin pan. Note: A silicon muffin tin is the best. Set aside.
Mix the eggs, milk, and spices in a large bowl.
Mix in 1/2 cup shredded cheddar cheese, the ham and the green onion.
Fill the muffin tins. Add the reaming 1/4-cup cheese.
Bake for 25-30 minutes, or until eggs pull away from muffin tin sides and are placed in the middle.
You can keep leftovers in the fridge for up to 4 days. Learn how to freeze and reheat egg-muffins.
Nutrition:
Serving: 1egg muffin | Calories: 120kcal | Carbohydrates: 2.6g | Protein: 11.3g | Fat: 7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 198.5mg | Sodium: 271.6mg | Potassium: 118.6mg | Sugar: 1.8g | Vitamin A: 345IU | Vitamin C: 0.5mg | Calcium: 78mg | Iron: 1mg
