Breakfast Egg Muffins
User Reviews
5
Breakfast Egg Muffins
Description
This recipe uses eggs combined with half and half, whipped until just mixed, creating a creamy batter for the muffins. Diced cooked ham adds savory meatiness, balanced by sweet red bell pepper and fresh green onions. Sharp cheddar cheese melts into the egg mixture, and parsley provides a fresh herbal note. Baking in a non-stick muffin pan results in firm yet tender egg muffins that hold together for easy handling.
The muffins bake until the eggs are just set, ensuring they remain moist without dryness. Their compact shape makes them practical for breakfast on the go, brunch, or portable snacks. The flavors provide a balance of rich cheese and ham with subtle vegetable sweetness and herb freshness.
These egg muffins hold well in the refrigerator or freezer and can be reheated gently. The mix-ins are flexible; other cooked proteins, cheeses, herbs, or vegetables can be substituted up to about 3 cups total to vary the flavor and texture according to preference.
Ingredients
- 10 large egg
- 1/3 cup half and half
- 1 cup (heaping) small diced ham cooked
- 3/4 cup finely chopped red bell pepper
- 2/3 cup shredded cheddar cheese sharp
- 1/4 cup chopped green onions (thinly slice white portion)
- 2 Tbsp chopped parsley fresh
- 1/4 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375 degrees.
- Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.
- Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
- Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
- Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.
- Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.
Notes
- You may substitute or add cooked sausage, chorizo, bacon, or different cheeses like feta or Swiss for varied flavor.
- Fresh herbs such as cilantro, basil, dill, or chives can be used depending on your taste.
- Other vegetables like diced tomatoes, sautéed mushrooms, spinach, or alternate peppers can be incorporated for variety.
- Fill each muffin cup nearly to the top to get a good ratio of eggs to mix-ins and a satisfying portion size.
- Bake until eggs are just set to maintain a tender texture without dryness.
User Reviews
Overall Rating
5
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