Ham and Cheese Egg Muffin Cups

• 12 large eggs
• 1/2 cup milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 2 green onions, finely chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, pepper, and salt in a bowl.
3. 3 Stir in ham and cheddar cheese. Optionally add green onions.
4. 4 Spray a muffin tin with cooking spray.
5. 5 Divide the egg mixture evenly among the muffin cups.
6. 6 Bake for 15 minutes or until eggs are set.
7. 7 Let cool for 5 minutes before removing from the tin.

Equipment

• Muffin tin
• Mixing bowl
• Whisk

Variations

• Add sautéed spinach for a veggie boost.
• Swap cheddar for Swiss or mozzarella cheese for a different flavor profile.

Substitutions

• Use turkey ham for a leaner option.
• Substitute milk with almond milk for a dairy-free version.

Pairings

• Fresh berries
• Roasted potatoes
• Sliced avocado

Nutrition

Tips

• For extra flavor, sauté the ham in a pan before adding it to the egg mixture.
• These muffin cups can be made ahead and reheated for a quick breakfast.

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 in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with fresh fruit or a side of roasted potatoes for a complete breakfast.
• Serve with a hot cup of coffee for the ultimate morning treat.

FAQ