Egg Muffins
Egg Muffins are the ultimate breakfast solution for busy mornings! These protein-packed bites combine fluffy eggs with vibrant veggies, savory ham, and rich cheeses, offering a deliciously satisfying start to your day. Perfect for all palates!
Ingredients
- Egg Mixture:
- 10 large eggs
- 1/3 cup half-and-half
- 1/4 teaspoon each of salt pepper, and garlic powder
- Filling:
- 1 cup diced cooked ham
- 3/4 cup finely chopped red or green bell peppers
- 2/3 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup finely chopped green onions
- 2 tablespoons roughly chopped parsley
Instructions
- Preheat your oven to 375°F and generously coat the wells of a muffin tin with nonstick cooking spray to prevent sticking.
- Pat dry the filling ingredients, such as the diced ham and chopped bell peppers, using paper towels to eliminate excess moisture that could affect the consistency of the muffins.
- In a large mixing bowl, crack the eggs and gently pierce the yolks. Add the half-and-half, salt, pepper, and garlic powder. Whisk the mixture until the ingredients are just combined, taking care not to overmix.
- Combine the prepared filling ingredients in a separate bowl. Distribute about 2 tablespoons of the filling mixture into each muffin tin. Carefully pour or ladle the egg mixture over the fillings, ensuring each tin is nearly full while leaving a small gap at the top.
- Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The centers of the muffins should remain slightly jiggly, as they will firm up further while cooling outside the oven.
- Once baked, allow the muffins to cool in the tin for about 5 minutes. Expect a slight deflation, which is normal. Use a butter knife to loosen the edges, then gently lift the muffins from the tin. Serve immediately while warm.