Description
Delicious and savory breakfast egg muffins packed with ham, bell pepper, cheddar cheese, and fresh herbs. Perfect for a quick morning meal or make-ahead breakfast, these muffins are baked to a light and fluffy texture.
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
Fillings
- 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 reaches the right temperature for baking the egg muffins evenly.
- Mix Eggs and Half and Half: Crack the 10 large eggs into a large mixing bowl. Add 1/3 cup half and half. Use a fork to pierce the yolks and whisk until the mixture is just combined, avoiding overbeating.
- Add Fillings: Stir in the diced cooked ham, finely chopped red bell pepper, shredded sharp cheddar cheese, chopped green onions, fresh parsley, salt, and black pepper until all ingredients are well incorporated.
- Prepare Muffin Pan: Spray a 12-cup muffin pan generously with non-stick cooking spray to prevent sticking.
- Fill Muffin Cups: Using a 1/3 cup measuring cup, scoop the egg mixture from near the bottom of the bowl to ensure some of the solid ingredients are included. Fill each muffin cup nearly to the top.
- Bake: Place the muffin pan in the preheated oven and bake for 23 minutes or until the eggs are just set but still moist.
- Cool and Serve: Let the egg muffins cool in the pan for about 5 minutes before serving. Alternatively, cool them on a wire rack for 30 minutes if you plan to store in the fridge or freezer.
Notes
- You can customize the mix-ins up to 3 cups total, including cooked sausage or chorizo, cooked bacon, feta or Swiss cheese, or fresh herbs like cilantro, basil, dill, or chives.
- Other vegetables such as diced tomatoes, sautéed mushrooms, spinach, poblano, or Hatch peppers make excellent substitutions or additions.
- Ensure eggs are not overmixed to retain a tender texture in the muffins.
- For an easier cleanup, use silicone muffin cups or line the pan with muffin liners.
- Store leftover muffins in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 185 mg
