Ham and Cheddar Breakfast Egg Muffins

• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced cooked ham
• 1 cup shredded sharp cheddar cheese
• 2 green onions, finely chopped
• Nonstick cooking spray

Steps

1. 1 Preheat oven to 375°F.
2. 2 Spray a 12-cup muffin tin with nonstick cooking spray.
3. 3 In a large bowl, whisk together eggs, milk, salt, and pepper.
4. 4 Stir in ham, cheddar cheese, and green onions.
5. 5 Divide the mixture evenly among the muffin cups.
6. 6 Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
7. 7 Let cool for 5 minutes before removing from the tin.

Equipment

• Muffin tin
• Mixing bowl
• Whisk

Variations

• Add spinach or diced bell peppers for extra veggies.
• Use bacon instead of ham for a smoky twist.

Substitutions

• Use milk alternatives like almond milk for a dairy-free option.
• Substitute Swiss cheese for cheddar.

Pairings

• Fresh fruit salad
• Whole grain toast

Nutrition

Tips

• For extra flavor, sauté the diced ham before adding it to the egg mixture.
• These muffins freeze well for up to 3 months.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds.

Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge.

Serving Suggestions

• Serve with fresh fruit or a side of salsa for a zesty kick.

FAQ