Description
Delicious and protein-packed Breakfast Egg Muffins filled with ham, bell peppers, sharp cheddar, and fresh herbs. Perfect for a quick, make-ahead breakfast that you can enjoy on the go or at home.
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 slice white portion)
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your egg muffins evenly.
- Mix Eggs and Half and Half: Crack the eggs into a large mixing bowl and add the half and half. Pierce the yolks with a fork, then whisk the mixture until just combined without overbeating.
- Add Mix-Ins: Incorporate the diced ham, chopped red bell pepper, shredded cheddar cheese, chopped green onions, fresh parsley, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Prepare Muffin Pan: Spray a 12-cup muffin pan generously with non-stick cooking spray to prevent sticking and ensure easy removal of the muffins after baking.
- Fill Muffin Cups: Using a 1/3 cup measuring cup, scoop the egg mixture near the bottom of the bowl to include mix-ins and fill each muffin cup nearly to the top.
- Bake Egg Muffins: Place the muffin pan in the preheated oven and bake until the egg muffins are just barely set, about 23 minutes, checking doneness at the 19-minute mark.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely for about 30 minutes before serving or storing.
Notes
- You can customize the mix-ins, adding up to 3 cups max for different flavors and textures.
- Great alternative mix-ins include cooked sausage, chorizo, bacon, feta or Swiss cheese, fresh herbs like cilantro, basil, dill, or chives, other types of peppers such as poblano or Hatch, diced tomatoes, sautéed mushrooms, or spinach.
- Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Reheat muffins in the microwave for about 30 seconds to enjoy a warm breakfast on busy mornings.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 210 mg
