Breakfast is the hardest meal to manage everyday in my house. But really, it’s the most important meal. I mean, you just don’t function right on an empty stomach. And your brain isn’t firing on all cylinders either, you know what I mean? So breakfast is the meal that me and husband struggle to get to eat on workday mornings. They are really tasty and delicious. We like making a batch of these ham and cheese egg muffins on Sunday afternoon or evening, and then we can easily reheat them up for a quick breakfast or even lunch. I could eat eggs every single day, but sometimes I don’t want or have time to stop what I’m doing during the day to make a pan of eggs, that’s where these come in because they taste just as good reheated!
All you need to start with is preheating your oven, and greasing a standard 12 cup muffin pan. I use store-bought pre-diced ham for this recipe but if you have leftover ham that works just as well. Feel free to change it up and use diced cooked bacon or sausage as well or you skip the meat out for a vegetarian option. Once you have your ham, dice up your carrot, green bell pepper and shred your cheese, that way the cups are ready to fill as soon as you mix up your eggs.
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 minsIngredients:
6 large Eggs
1/3 cup Milk
1/4 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/4 cup red onion
1/2 chopped carrot
1 cup shredded cheddar
1 cup diced ham
1/4 cup green bell pepper
Instructions:
1. Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non-stick cooking spray, set aside.
2. In a large bowl whisk together the eggs, milk, salt, pepper and garlic powder.
3. Divide the egg mixture evenly into the muffin cups.
4. Top each cup evenly with the chopped green bell pepper, carrot, cheddar and diced ham.
5. Bake for 20 minutes until golden brown.
NOTE:
You can allow these to cool and then store in a zip top bag or container with a lid for 4-5 days. You can also freeze for up to one month.
Comentarios