Breakfast Egg Muffins
User Reviews
5.0
27 reviews
Excellent
Breakfast Egg Muffins
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An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they're the perfect on the go breakfast.
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Ingredients
- 10 large eggs
- 1/3 cup half and half
- 1 cup (heaping) small diced cooked ham
- 3/4 cup finely chopped red bell pepper
- 2/3 cup shredded sharp cheddar cheese
- 1/4 cup chopped green onions (thinly slice white portion)
- 2 Tbsp chopped fresh parsley
- 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 can change up the mix-ins as you'd like adding up to 3 cups max. Other good options include
- Cooked sausage or chorizo
- Cooked bacon
- Feta or Swiss cheese
- Cilantro, basil or dill or chives
- Other types of peppers such as poblano or Hatch
- Diced tomatoes
- Sauteed mushrooms or spinach
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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