Ham and Cheese Breakfast Muffins
User Reviews
5.0
6 reviews
Excellent
Ham and Cheese Breakfast Muffins
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These ham and cheese muffins are a great make ahead breakfast full of healthy and filling ingredients. Make up a batch of these egg bites on the weekend and enjoy them for grab and go breakfasts throughout the week.
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Ingredients
- 2 bell peppers 1 green & 1 red, chopped
- 1 small onion finely chopped
- 8 oz leftover ham cubed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 to 7 eggs
- ¼ cup milk regular or dairy-free
- 2 cups shredded cheese
Instructions
- Preheat the oven to 375 F and line a muffin tin with silicone muffin molds.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.
- Add the chopped bell peppers and season with salt and pepper. Stir everything together and cook for about 5 minutes until the onions start to brown.
- Add ham to the skillet and toss to combine.
- Fill each muffin mold with the mixture so that each is filled to about 3/4 full.
- In a medium mixing bowl, crack the eggs and add milk. Lightly whisk the eggs and milk but don’t overbeat them if you want to have fluffy egg muffins.
- Pour about 3 tablespoons of the whisked eggs into each muffin cup, equally distributing among the cups. Fill to the top but be careful not to overfill each muffin cup.
- Top each cup with about 1 Tbsp shredded cheese each.
- Bake for about 20 minutes, or until breakfast muffins are set and cooked through, and are lightly golden. Allow muffins to cool in the pan on top of a wire rack for about 5 minutes before removing.
- Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.
Notes
- Silicone muffin molds are great to use for this recipe as the egg bites are easy to remove. You can make them straight in a muffin tin, but be sure to oil it well before adding the ingredients.
- Don't over beat the egg and milk mixture. If you do, they won't rise as much when they are baked.
- If making ahead, let the ham and cheese breakfast muffins cool completely before storing.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
3g
(1%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
113mg
(38%)
Sodium
479mg
(20%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
937IU
(19%)
Vitamin C
26mg
(29%)
Calcium
157mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12egg muffins
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 479mg | 20% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 26mg | 29% |
| Calcium | 157mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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