Ham and Cheese Egg Muffins are a clever twist on a traditional breakfast, packing all the flavors of a hearty morning meal into portable little cups. These muffins are made with simple, wholesome ingredients like eggs, ham, and cheese, making them both delicious and satisfying.
They're incredibly easy to prepare, and you can even customize them with your favorite veggies or spices. Ideal for busy mornings, these egg muffins are a great way to start your day with a protein-rich breakfast that keeps you full and energized.
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Why This Recipe Works
The beauty of this recipe lies in its simplicity and versatility. Eggs, ham, and cheese are a classic combination that offers a great balance of flavor and nutrition. The eggs and cheese provide high-quality protein and essential nutrients, while the ham adds a savory depth that makes these muffins feel like a treat. Additionally, the recipe is adaptable to various dietary preferences or restrictions. You can easily swap out ingredients to include different types of cheese, meats, or dairy-free alternatives, making it a suitable option for nearly everyone.
Another advantage of these egg muffins is their convenience. Once baked, they can be stored in the fridge or freezer and simply reheated for a quick breakfast or snack. This makes them perfect for meal prepping at the beginning of the week. Whether you're feeding a family, looking for a quick post-workout protein hit, or needing a simple breakfast to grab as you head out the door, these ham and cheese egg muffins are up to the task. They're not just practical; they're also a crowd-pleaser, guaranteed to satisfy both kids and adults alike.
Ingredients
Eggs - The base of the muffins, providing protein and structure. Substitute: Egg whites for a lower cholesterol option.
Ham - Adds a savory, salty flavor. Substitute: Turkey or chicken for a lighter taste.
Cheddar Cheese - Brings richness and a slight sharpness. Substitute: Swiss or mozzarella for a different flavor profile.
Milk - Helps to fluff up the eggs. Substitute: Almond or soy milk for a dairy-free version.
Salt and Pepper - Basic seasonings to enhance overall flavor. Substitute: Paprika or garlic powder for a bit of spice.
Tips
- Whisk eggs thoroughly to get a uniform texture in the muffins.
- Fill muffin cups only three-quarters full to avoid spilling as they rise.
- Add vegetables like spinach or bell peppers for extra nutrition and color.
- Let the muffins cool for a few minutes before removing from the pan to help them set.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
How to Serve
Ham and cheese egg muffins are a versatile and convenient option for any meal. They are particularly great for breakfast on the go or a quick protein-packed snack. Because of their individual serving size, they are easy to serve and consume, which makes them perfect for busy mornings or for serving to kids.
- Breakfast On-the-Go: Grab a couple of these muffins on your way out the door for a quick and satisfying breakfast.
- With a Salad: Serve them alongside a fresh green salad for a light and balanced lunch.
- Brunch Buffet: Include them in a brunch buffet spread. They pair wonderfully with fruits, pastries, and other typical brunch fare.
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Ham And Cheese Egg Muffins
Ingredients
- 12 large eggs
- ยฝ cup milk
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional add-ins: diced bell peppers spinach, onions
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together eggs and milk until well combined.
- Stir in the diced ham, shredded cheese, and any optional vegetables. Season with salt and pepper.
- Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly golden on top.
- Remove from oven and let cool for a few minutes before removing from the pan.
- Serve warm or store in the refrigerator for later.
Nutrition
Notes
• Fill muffin cups only three-quarters full to avoid spilling as they rise.
• Add vegetables like spinach or bell peppers for extra nutrition and color.
• Let the muffins cool for a few minutes before removing from the pan to help them set.
• These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.