Description
These Breakfast Egg Muffins are a delicious and versatile protein-packed morning treat made with eggs, diced ham, bell peppers, cheddar cheese, and fresh herbs baked to perfection in a muffin pan. Perfect for a quick grab-and-go breakfast or meal prep, they are easy to customize with your favorite mix-ins.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- 1/3 cup half and half
- 1/4 tsp salt, or to taste
- 1/2 tsp black pepper
Mix-Ins
- 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 sliced white portion)
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the egg muffins.
- Mix eggs and half and half: Crack the eggs into a large mixing bowl, add the half and half, then use a fork to pierce the yolks and whisk until the mixture is just combined and smooth.
- Add mix-ins: Stir in the diced cooked ham, finely chopped red bell pepper, shredded cheddar cheese, chopped green onions, fresh parsley, salt, and black pepper with the fork to evenly distribute all ingredients.
- Prepare muffin pan: Spray a 12-cup muffin pan thoroughly with non-stick cooking spray to prevent sticking.
- Fill muffin cups: Using a 1/3 cup measuring cup, scoop the egg mixture from near the bottom of the bowl to include the mix-ins and fill each muffin cup nearly to the top.
- Bake muffins: Place the muffin pan in the preheated oven and bake until the egg muffins are just barely set, about 23 minutes.
- Cool and serve: Let the muffins cool in the pan for about 5 minutes before serving, or remove them to a wire rack to cool completely for about 30 minutes before storing in the fridge or freezer.
Notes
- You can customize the muffins by adding up to 3 cups of other mix-ins like cooked sausage, chorizo, cooked bacon, feta or Swiss cheese, cilantro, basil, dill, chives, poblano or Hatch peppers, diced tomatoes, sautéed mushrooms, or spinach.
- Spraying the muffin pan well ensures easy release of muffins after baking.
- Allowing the muffins to cool slightly before serving helps them hold their shape better.
- These muffins can be stored in the fridge for up to 5 days or frozen for longer storage, making them ideal for meal prep.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 11 g
- Cholesterol: 185 mg
