When it comes to quick, protein-packed breakfasts or snacks, egg muffins are the ultimate choice. They're simple to make, filled with flavor, and perfect for busy mornings, meal prepping, or satisfying mid-day hunger. These egg muffins with ham and cheese are delightful little bites of happiness that combine tender eggs, savory ham, and melty, golden cheese. Plus, they’re customizable so you can make them your own.
Here’s how to whip up a batch of these convenient, grab-and-go mini frittatas that will keep you fueled all week long!
Ingredients
To make 12 egg muffins, here’s what you’ll need:
- 8 large eggs
- 1/4 cup milk (any type works, but whole milk yields a creamier texture)
- 1 cup diced cooked ham
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup finely chopped bell peppers (optional, for an extra burst of color and crunch)
- 1/4 cup chopped green onions or chives (optional)
- Salt and pepper, to taste
- Non-stick cooking spray or oil for greasing the muffin pan
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease your muffin tin thoroughly with non-stick spray or lightly brush it with oil to prevent sticking.
Step 2: Whisk the Eggs and Milk
Crack the eggs into a large mixing bowl. Add the milk, and season with a pinch of salt and pepper. Whisk everything together until the mixture is smooth and slightly frothy.
Step 3: Prepare the Fillings
Chop the ham into small pieces and shred your cheese. If you’re adding extras like peppers or green onions, dice them finely.
Step 4: Layer the Ingredients
Divide the ham, cheese, and any optional add-ins evenly among the muffin tin cups. This ensures each muffin is packed with goodies in every bite.
Step 5: Pour the Egg Mixture
Carefully pour the whisked egg mixture over the fillings in each muffin cup, filling them about 3/4 of the way to allow room for the eggs to puff up as they bake.
Step 6: Bake
Pop the muffin tin into the preheated oven and bake for 18–20 minutes, or until the egg muffins are set in the center and lightly golden around the edges.
Step 7: Cool and Serve
Let the muffins cool in the pan for 5 minutes before carefully removing them with a butter knife or small spatula. Serve warm, or allow them to cool completely if you’re making them ahead for meal prep.
Tips for Customization
- Switch up the fillings: Instead of ham and cheese, try cooked sausage, crispy bacon, or leftover veggies like spinach, mushrooms, or tomatoes.
- Add some spice: Mix a little hot sauce or a pinch of red pepper flakes into the egg mixture for a flavor boost.
- Go dairy-free or keto-friendly: Skip the cheese or pick a dairy-free alternative, and use unsweetened almond milk instead of regular milk.
- Make them bigger or smaller: Use a jumbo muffin pan for heartier portions or a mini muffin tin for snack-sized bites (adjust the cooking time accordingly).
Storage and Reheating
Egg muffins store beautifully, making them ideal for meal preppers. Here’s how to keep them fresh:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap individual muffins in plastic wrap or foil, then place them in a freezer-safe bag for up to 2 months.
- Reheat: Warm a refrigerated muffin in the microwave for 20–30 seconds, or heat a frozen one for about 1 minute.
Egg muffins with ham and cheese are not only quick and easy to make, but they’re also endlessly versatile. Whether you enjoy them fresh out of the oven, on-the-go, or as a freezer-friendly meal prep option, these little delights never disappoint. Try them today and start loving mornings a bit more!
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