Description
Fluffy, protein-packed egg muffins loaded with diced ham, bell peppers, onions, and sharp cheddar cheese. Perfect for busy mornings, meal prep, and freezing.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons milk or cream
- 1/2 teaspoon salt
- Black pepper to taste
- 1/2 cup diced ham
- 1/2 cup diced bell peppers (red or green)
- 1/4 cup diced onion
- 1/2 cup shredded sharp cheddar cheese
- Cooking spray
Instructions
- Preheat oven to 350°F (175°C) and generously spray a standard 12-cup muffin tin with cooking spray.
- Dice the bell peppers, onion, and ham into small, uniform pieces.
- In a medium bowl, crack the eggs and add milk, salt, and pepper. Whisk vigorously until uniform and slightly frothy.
- Divide the diced ham, peppers, and onion evenly among the 12 muffin cups.
- Sprinkle shredded cheddar cheese on top of the vegetables in each cup.
- Pour the egg mixture into each cup, filling them about 3/4 full.
- Bake for 15 minutes, or until edges are set and centers are just barely jiggly.
- Let cool in the pan for 5 minutes before removing.
Notes
Do not overbake as eggs continue to cook after removal. For freezing, place cooled muffins on a baking sheet in the freezer for an hour before bagging to prevent sticking. Reheat in microwave with a damp paper towel for 30-60 seconds to maintain moisture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 2
- Protein: 7
Keywords: egg muffins, breakfast, meal prep, ham and cheese, gluten-free, high protein, quick breakfast, freezer friendly