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Breakfast Egg Muffins
5 from 27 votes

Breakfast Egg Muffins

Breakfast Egg Muffins are baked individual egg cups filled with ham, diced red bell pepper, cheddar cheese, green onions, and fresh parsley. The eggs are whisked with half and half for a tender texture. Baked in a muffin tin, they form handy portions with a combination of savory ham and vegetables, making them suitable for quick breakfast servings or meal prep.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
  4. 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).
  5. Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.
  6. 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.