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Recipe: Appetizing Ham and Cheese Egg Muffins

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Ham and Cheese Egg Muffins. Ham & Cheese Egg Muffins ~ Quick, Easy and Delicious Breakfast or Snack! Fluffy Egg Muffins with Ham & Cheese! Savoury Muffins – Chilli, cheese and ham muffins….

Ham and Cheese Egg Muffins They are packed with protein, low in carbs, keto friendly & easy to make. Healthy egg muffin cups are sort of like mini egg omelettes that you bake in a muffin pan and can grab for breakfast on the go. Egg muffins will keep at least a week in the fridge and can be reheated quickly in the microwave for a perfect easy breakfast. You can have Ham and Cheese Egg Muffins using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Ham and Cheese Egg Muffins

  1. Prepare 6 of large eggs.
  2. You need 1/4 cup of milk.
  3. You need 1/2 cup of diced cooked ham (ham steak or Canadian bacon work).
  4. Prepare 1/4 cup of shredded cheddar cheese.
  5. Prepare 1/4 cup of finely diced onion.
  6. It’s 1/2 tsp. of pepper.
  7. You need 1/4 tsp. of salt.
  8. It’s 1/4 tsp. of garlic powder.
  9. You need pinch of smoked paprika.

I love to grab something like egg muffins for a quick breakfast, and Ham, Cheese, and Bell Pepper Egg Muffins in the fridge are a great way to start out the week! Ham & Cheese Egg Muffins: Easy Ham and Cheese Egg Muffins. Pour the egg mix into each muffin cup; about ¾ full, leaving room at the top for ham and cheese. These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go.

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Ham and Cheese Egg Muffins step by step

  1. Preheat the oven to 350°F. Spray a 6 tin muffin pan with non-stick cooking spray and set it aside..
  2. 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..
  3. 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..
  4. Bake for 20-25 minutes, until set. Allow to cool in the pan for a few minutes before removing and serving..
  5. 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..

recipe by Christina @cookpad

Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs. Keep a batch of these Baked Ham and Cheese Egg Muffins in your freezer for a healthy breakfast on busy mornings. These low carb/keto-friendly muffins are They devoured these Broccoli Cheese Egg Muffins when I made them a few months ago, so I should have known the same thing would happen. Keywords: ham egg and cheese muffins, breakfast muffins. Tag @brendidblog on Instagram and hashtag it #brendid.

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