🧁 Ham and Cheese Egg Muffins
🍳 Makes: 12 muffins
⏲️ Prep Time: 10 min | Cook Time: 20–25 min
🛒 Ingredients:
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10 large eggs
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1/2 cup milk (any kind – dairy or non-dairy)
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1 cup diced ham (leftover, deli, or cooked)
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1 cup shredded cheese (cheddar, Swiss, or your favorite blend)
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1/2 cup chopped green onions (or sautéed onions)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Optional: diced bell peppers, spinach, mushrooms, or herbs
👨🍳 Instructions:
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Preheat oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin or use silicone liners for easy cleanup. -
In a large bowl, whisk the eggs and milk until well combined.
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Add ham, cheese, green onions, salt, pepper, and any extra veggies or herbs.
Stir everything together. -
Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
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Bake for 20–25 minutes, or until the centers are set and tops are lightly golden.
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Let cool for a few minutes before removing from the pan.
🧊 Storage & Reheating:
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Fridge: Store in an airtight container up to 4–5 days.
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Freezer: Wrap individually and freeze up to 2 months. Thaw overnight or microwave from frozen.
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Reheat: Microwave for 30–60 seconds until warm.
✅ Tips & Variations:
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Use egg whites or a mix of whole eggs and egg whites for lower fat.
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Want a kick? Add a dash of hot sauce, pepper jack cheese, or diced jalapeños.
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Try turkey, sausage, or bacon instead of ham.
Would you like a low-carb veggie version, or a dairy-free variation?
