Ham and Poblano Egg Muffin Cups
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
35 mins
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Servings
12 egg
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Calories
109 kcal
Ham and Poblano Egg Muffin Cups
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Healthy egg muffin cups made with deli ham, roasted poblanos and simple seasonings. The perfect breakfast that's great for meal prep and eating on the go!
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Ingredients
- 2 large poblano peppers
- cooking spray, for greasing muffin tin
- 24 lices deli ham (or 12 if the slices are very big)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 12 large eggs
Instructions
- Roast poblanos: Line a small baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn broiler on high.
- Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
- Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers here.)
- Transfer poblanos to a cutting board, discard the stem and discard the seeds and veins if you don't want them spicy. Cut poblanos into long strips and chop into bite-sized pieces.
- Prepare oven and muffin tin: Preheat oven to 350°F. Generously spray 12 cups of a regular muffin tin with cooking spray (or grease with olive oil).
- Make seasoning: Combine black pepper, onion powder, garlic powder and salt in a small bowl. Mix together and set aside.
- Form muffin cups: Place 2 slices of deli ham into the bottom of each muffin cup and press down on the bottom and sides to form a little cup/boat. (If you're using 12 slices of ham total, use 1 slice per muffin cup.)
- Add roasted poblanos: Evenly distribute the chopped roasted poblano peppers into each muffin cup.
- Add eggs: If you like your eggs whole, carefully crack an egg into each muffin cup. If you prefer your eggs scrambled, whisk eggs in a large mixing bowl and pour scrambled eggs into each muffin cup.
- Season: Sprinkle the top of each muffin cup with seasoning.
- Bake: Bake for 15-20 minutes, until the eggs are cooked through, firm and no longer "jiggly."
- Cool: Remove from oven and let cool for 10 minutes. Use a toothpick or knife to loosen the sides of each muffin cup and lift them out. Top with chopped cilantro and enjoy!
Notes
- To store: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- To reheat: Egg muffin cups can be reheated in the microwave in 30 second increments until warmed through.
- To freeze: Once cooled, place egg muffins in a freezer-safe zip-top bag and freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1egg muffin cup
Calories
109kcal
(5%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
200mg
(67%)
Sodium
356mg
(15%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
18IU
(0%)
Vitamin C
0mg
(0%)
Calcium
3mg
(0%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 12egg
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1egg muffin cup | |
| Calories | 109kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 200mg | 67% |
| Sodium | 356mg | 15% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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