HAM AND CHEESE EGG MUFFINS
Quick, protein-packed ham and cheese egg muffins — an easy make-ahead breakfast or snack that's low-carb and kid-friendly.
Ingredients
Main Ingredients
- 12 large eggs
- 0.5 cup milk can use whole or 2% milk
- 1.5 cups diced ham about 8 ounces
- 1 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh chives optional
- 1 teaspoon cooking spray or olive oil to grease muffin tin
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or brush with oil.
- In a large bowl, whisk together the eggs and milk until smooth and combined.
- Stir in the diced ham, shredded cheddar cheese, chopped chives, salt, and black pepper.
- Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18 to 22 minutes, or until the eggs are set and the tops are lightly golden.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or store in the refrigerator for up to 4 days.
Notes
These egg muffins freeze well. Reheat in the microwave for 45–60 seconds for a quick breakfast.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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