Description
These Breakfast Egg Muffins are a delicious, protein-packed start to your day, combining fluffy eggs with savory ham, fresh bell peppers, sharp cheddar cheese, and herbs. Easy to prepare and bake, they make a perfect grab-and-go breakfast or snack.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- 1/3 cup half and half
- 1/4 tsp salt, or to taste
- 1/2 tsp black pepper
Mix-ins
- 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 slice white portion)
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s hot and ready for baking.
- Prepare Egg Mixture: Crack the eggs into a large mixing bowl, add the half and half. Pierce the yolks with a fork and whisk until the mixture is just combined.
- Add Mix-ins: Stir in the diced ham, chopped red bell pepper, shredded cheddar cheese, green onions, parsley, salt, and black pepper with the fork until evenly distributed.
- Prepare Muffin Pan: Spray a 12-cup muffin pan thoroughly with non-stick cooking spray to prevent sticking.
- Fill Muffin Cups: Using a 1/3 cup measuring cup, scoop the egg mixture near the bottom of the bowl to ensure mix-ins are included and fill each muffin cup nearly to the top.
- Bake: Place the muffin pan in the preheated oven and bake for about 23 minutes, or until the eggs are just barely set.
- Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then serve warm. Alternatively, cool on a wire rack for 30 minutes before storing in the fridge or freezer.
Notes
- You can customize the mix-ins up to 3 cups total. Consider cooked sausage, chorizo, or bacon for a meaty addition.
- Swap cheddar cheese with feta or Swiss for different flavors.
- Add fresh herbs like cilantro, basil, dill, or chives to vary the taste.
- Try different peppers such as poblano or Hatch for a twist.
- Incorporate diced tomatoes, sautéed mushrooms, or spinach for extra veggies.
