Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Serves: 12 muffins
These egg muffins are my favourite and go-to breakfast. It’s made with a few pantry ingredients and ready in no more than an hour. Plus, these tasty muffins are freezer-friendly! So, if you are looking for another breakfast must-have, this easy recipe is your best option! These egg muffins can be made with varieties of ingredients. The sky is the limit!
These Ham and Cheese Egg Muffins are also great as a fun and simple after-school snack. Your kids would not mind eating these again and again! Make a bunch, freeze, and reheat once ready to enjoy.
Ingredients
8 oz. ham steak cubed
12 large eggs
2 green onions sliced thin
1/2 c. milk (I used skim)
1/4 tsp garlic powder
3/4 c. shredded cheddar cheese divided
1/2 tsp salt
1/4 tsp black pepper
How to make Ham and Cheese Egg Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Using cooking spray, generously grease a muffin tine and set it aside. For this recipe, silicone muffin tin works best.
Step 3: Place the eggs, milk, and spices in a large bowl. Mix well until everything is incorporated.
Step 4: Add half a cup of the shredded cheddar along with ha and green onions. Stir well until incorporated.
Step 5: Fill the prepared muffin tins with the mixture and top each with the rest of the 1/4 cup cheese.
Step 6: Place the muffin tins in the preheated oven and bake the muffins for about 25 to 30 minutes or until the middle is set and the eggs pull away from the side of the muffin tin.
Nutrition Facts:
Serving: 1egg muffin Calories: 120kcal (6%) Carbohydrates: 2.6g (1%) Protein: 11.3g (23%) Fat: 7g (11%) Saturated Fat: 2.7g (17%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2.3g Cholesterol: 198.5mg (66%) Sodium: 271.6mg (12%) Potassium: 118.6mg (3%) Sugar: 1.8g (2%) Vitamin A: 345IU (7%) Vitamin C: 0.5mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)
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