Ham and Swiss Egg Muffin Cups

• 12 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced cooked ham
• 1 cup shredded Swiss cheese
• 2 green onions, finely chopped

Steps

1. 1 Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
2. 2 In a large bowl, whisk together eggs, milk, salt, and pepper.
3. 3 Stir in ham, Swiss cheese, and green onions.
4. 4 Divide the mixture evenly among the muffin cups.
5. 5 Bake for 15 minutes, or until the eggs are set.
6. 6 Let cool for 5 minutes before removing from the tin.

Equipment

• Muffin tin
• Whisk
• Baking sheet

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Substitute ham with crispy cooked bacon for a smoky twist.

Substitutions

• Use cheddar cheese if Swiss is unavailable.
• Omit milk for a richer flavor, though texture may vary.

Pairings

• Fresh fruit salad
• Roasted potatoes

Nutrition

Tips

• For easy removal, run a knife around the edges before taking them out of the tin.
• These can be made ahead and reheated for a quick breakfast.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds.

Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat.

Serving Suggestions

• Serve with fresh fruit or a side of roasted potatoes for a complete breakfast.
• Perfect with a hot cup of coffee or tea.

FAQ