Cheesy Ham & Veggie Egg Muffins
These cheesy ham and veggie egg muffins are a delicious and healthy breakfast or snack, packed with protein and vegetables. Perfect for meal prep, they can be enjoyed on the go.
Equipment
- oven
- muffin tin
- medium bowl
- whisk
Ingredients
Main Ingredients
- 6 large eggs
- 2 tbsp milk dairy or non-dairy
- ¼ cup shredded cheddar cheese
- ¼ cup finely diced cooked ham
- 2 tbsp finely diced bell pepper any color
- 1 tbsp finely chopped spinach
- Salt and black pepper to taste
Equipment
- Cooking spray or muffin liners
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 6-cup muffin tin by greasing it or lining with paper liners.
Mixing
- In a medium bowl, whisk together the eggs and milk until they are well combined and slightly frothy.
- Stir in the shredded cheddar cheese, diced ham, diced bell pepper, and chopped spinach, then season with salt and pepper to your liking.
Baking
- Evenly divide the egg mixture among the 6 prepared muffin cups, filling each approximately ¾ full.
- Bake for 15-20 minutes, or until the egg muffins are set, lightly golden, and fully cooked.
Serving & Storing
- Allow the muffins to cool slightly before serving; leftovers can be refrigerated for 3-4 days and reheated in the microwave.
Notes
These egg muffins are a fantastic option for a quick and nutritious breakfast on busy mornings. You can customize them with your favorite vegetables and proteins, such as crumbled sausage, finely diced onion, or even a pinch of red pepper flakes for a little heat.