Description
Delicious and customizable Breakfast Egg Muffins packed with ham, cheese, and fresh vegetables. Perfect for a quick, protein-rich morning meal or meal prep throughout the week.
Ingredients
Scale
Main Ingredients
- 10 large eggs
- 1/3 cup half and half
- 1 cup heaping small diced cooked ham
- 3/4 cup finely chopped red bell pepper
- 2/3 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (thinly sliced white portion)
- 2 Tbsp chopped fresh parsley
- 1/4 tsp salt, or to taste
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the egg muffins.
- Prepare Egg Mixture: Crack the eggs into a large mixing bowl and add the half and half. Pierce the yolks with a fork and whisk until just combined, ensuring not to overbeat.
- Add Mix-Ins: Add the diced ham, chopped red bell pepper, shredded cheddar cheese, green onions, parsley, salt, and black pepper to the egg mixture. Stir gently with the fork to distribute all ingredients evenly.
- Prepare Muffin Pan: Spray a 12-cup muffin pan thoroughly with non-stick cooking spray to prevent sticking. Fill each cup with about 1/3 cup of the egg mixture, scooping near the bottom of the bowl to include ample mix-ins in each portion.
- Bake Egg Muffins: Place the muffin pan in the preheated oven and bake until the eggs are just set, approximately 23 minutes.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes before serving. Alternatively, cool on a wire rack for about 30 minutes before storing in the refrigerator or freezer for later use.
Notes
- You can customize the mix-ins by adding up to 3 cups total of your choice of cooked sausage, chorizo, or bacon for a meatier option.
- Try different cheeses such as feta or Swiss to change the flavor profile.
- Fresh herbs like cilantro, basil, dill, or chives can be swapped for parsley for varied herbaceous notes.
- Other vegetables including different peppers like poblano or Hatch, diced tomatoes, sautéed mushrooms, or spinach work well to add nutrition and flavor.
- Make sure to spray the muffin pan well to avoid sticking, especially if you plan to freeze and reheat later.
Nutrition
- Serving Size: 1 muffin
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 180 mg
