Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, ham and cheese egg muffins. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Ham and Cheese Egg Muffins is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Ham and Cheese Egg Muffins is something that I have loved my entire life.
These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs. Need another great breakfast egg muffin recipe?
To begin with this particular recipe, we have to first prepare a few ingredients. You can have ham and cheese egg muffins using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Ham and Cheese Egg Muffins:
- Get 6 large eggs
- Get 1/4 cup milk
- Get 1/2 cup diced cooked ham (ham steak or Canadian bacon work)
- Take 1/4 cup shredded cheddar cheese
- Get 1/4 cup finely diced onion
- Get 1/2 tsp. pepper
- Make ready 1/4 tsp. salt
- Take 1/4 tsp. garlic powder
- Make ready pinch smoked paprika
They are perfect for a make-ahead breakfast that are low carb and full of protein for the kids or meal prep. Loaded with eggs, ham and cheese they reheat great. Ham & Cheese Egg Muffins are a tasty and easy way to start your day with a great breakfast! Full of diced ham, broccoli, and cheese, these egg cups are easy to make and super satisfying!
Steps to make Ham and Cheese Egg Muffins:
- Preheat the oven to 350°F. Spray a 6 tin muffin pan with non-stick cooking spray and set it aside.
- Crack the eggs into a large measuring cup. Then pour in the milk, salt, pepper, garlic powder and smoked paprika and whisk it all together, until light and frothy.
- Sprinkle the diced ham and onions evenly into the muffin tins. Then evenly spread the cheese over each one. Then pour the beaten eggs into the muffin tins, over the tops of the other ingredients.
- Bake for 20-25 minutes, until set. Allow to cool in the pan for a few minutes before removing and serving.
- If you're going to store them to eat within the next few days, let them cool completely before storing them covered in the fridge. They will last 4-5 days. To reheat, microwave them for 30-60 seconds each.
While I love a good comfort food breakfast like my Belgian Waffles or my Tater Tot Breakfast Casserole , I need something a bit lighter but just as delicious. Ham and Cheddar Cheese Breakfast Egg Muffins: A fun grab and go breakfast or snack that is loaded with protein and taste, this egg muffin recipe is easy, delicious, and will change the way you choose to eat eggs. Breakfast egg muffins are for the individual who wants a nourishing breakfast but may not alwaysContinue Reading Homemade Made Easy. Mornings are much easier for me if I plan ahead, pack lunches and backpacks the night before, and find easy recipes that the whole family enjoys to pre-make for breakfast. These ham, egg, and cheese breakfast muffins have become a morning favorite.
So that’s going to wrap it up for this special food ham and cheese egg muffins recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
