Ham and Cheese Breakfast Muffins
These ham and cheese muffins are a great make ahead breakfast full of healthy and filling ingredients. Make up a batch of these egg bites on the weekend and enjoy them for grab and go breakfasts throughout the week.
Servings: 12 egg muffins
Ingredients
- 2 bell peppers 1 green & 1 red, chopped
- 1 small onion finely chopped
- 8 oz leftover ham cubed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 to 7 eggs
- ¼ cup milk regular or dairy-free
- 2 cups shredded cheese
Instructions
- Preheat the oven to 375 F and line a muffin tin with silicone muffin molds.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.
- Add the chopped bell peppers and season with salt and pepper. Stir everything together and cook for about 5 minutes until the onions start to brown.
- Add ham to the skillet and toss to combine.
- Fill each muffin mold with the mixture so that each is filled to about 3/4 full.
- In a medium mixing bowl, crack the eggs and add milk. Lightly whisk the eggs and milk but don’t overbeat them if you want to have fluffy egg muffins.
- Pour about 3 tablespoons of the whisked eggs into each muffin cup, equally distributing among the cups. Fill to the top but be careful not to overfill each muffin cup.
- Top each cup with about 1 Tbsp shredded cheese each.
- Bake for about 20 minutes, or until breakfast muffins are set and cooked through, and are lightly golden. Allow muffins to cool in the pan on top of a wire rack for about 5 minutes before removing.
- Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.
Video
Notes
- Silicone muffin molds are great to use for this recipe as the egg bites are easy to remove. You can make them straight in a muffin tin, but be sure to oil it well before adding the ingredients.
- Don't over beat the egg and milk mixture. If you do, they won't rise as much when they are baked.
- If making ahead, let the ham and cheese breakfast muffins cool completely before storing.
Nutrition
Calories: 166kcal | Carbohydrates: 3g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 479mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 937IU | Vitamin C: 26mg | Calcium: 157mg | Iron: 1mg
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