Egg Muffins with Ham, Cheddar, and Bell Peppers Recipe
Introduction
These savory egg muffins are a perfect grab-and-go breakfast or snack. Packed with ham, bell peppers, and cheddar cheese, they are flavorful, easy to make, and customizable to your taste.
Ingredients
- 10 large eggs
- ⅓ cup half and half
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 cup cooked ham, diced
- ¾ cup finely chopped bell pepper (red or green)
- ⅔ cup sharp cheddar cheese, shredded
- ¼ cup Parmesan cheese, shredded
- ¼ cup green onions, finely diced
- 2 tablespoons parsley, roughly chopped
Instructions
- Step 1: Preheat your oven to 375° F and generously spray a muffin tin with nonstick cooking spray.
- Step 2: Use paper towels to remove any excess moisture from the ham and bell peppers to avoid soggy muffins.
- Step 3: Crack the eggs into a large bowl and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk gently until just combined.
- Step 4: Mix together the ham, bell peppers, cheddar, Parmesan, green onions, and parsley. Spoon about 2 tablespoons of this mixture into each muffin cup.
- Step 5: Pour the egg mixture over the fillings in each muffin cup, filling nearly to the top but leaving a little room.
- Step 6: Bake for 18 to 20 minutes until the centers are slightly jiggly. They will continue to cook after being removed from the oven.
- Step 7: Allow the muffins to cool in the tin for 5 minutes, then run a butter knife around the edges and gently lift them out. Serve warm.
Tips & Variations
- Substitute ham with cooked sausage, bacon, or sautéed mushrooms for different flavors.
- Use a mix of cheese such as mozzarella or feta to change up the taste.
- Adding finely chopped spinach or kale boosts nutrition and adds color.
- Be careful not to overmix the eggs to keep muffins fluffy.
- If you don’t have half and half, whole milk or cream can be used instead.
Storage
Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for about 30 seconds or until warmed through. They also freeze well—freeze in a single layer on a baking sheet, then transfer to a bag and thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these egg muffins dairy-free?
Yes, simply replace the half and half with a non-dairy milk alternative and omit or substitute the cheeses with dairy-free options.
Can I prepare these muffins ahead of time?
Absolutely! You can assemble them the night before and keep them covered in the fridge, then bake fresh in the morning for best texture and flavor.
Print
Egg Muffins with Ham, Cheddar, and Bell Peppers Recipe
- Total Time: 30 minutes
- Yield: 12 egg muffins 1x
Description
Delicious and savory egg muffins made with a combination of eggs, ham, bell peppers, cheddar, Parmesan, and fresh herbs. Perfect for a protein-packed breakfast or snack, these muffins are baked until just set and slightly jiggly in the center, ensuring a tender and flavorful bite.
Ingredients
Egg Mixture
- 10 large eggs
- 1/3 cup half and half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Fillings
- 1 cup cooked ham, diced
- 3/4 cup finely chopped bell pepper (red or green)
- 2/3 cup sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1/4 cup green onions, finely diced
- 2 tablespoons parsley, roughly chopped
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375°F. Generously spray your muffin tins with nonstick cooking spray to ensure the egg muffins come out easily after baking.
- Remove Moisture from Fillings: Use paper towels to gently pat dry the diced ham and chopped bell peppers to remove any excess moisture, which helps prevent soggy muffins.
- Mix Eggs and Seasonings: Crack the eggs into a large bowl (preferably with a spout for easy pouring). Pierce the yolks with a fork, then add the half and half, salt, pepper, and garlic powder. Whisk gently until just combined, being careful not to overmix to keep the muffins tender.
- Assemble the Muffins: Combine all the filling ingredients (ham, bell pepper, cheddar cheese, Parmesan, green onions, and parsley) in a bowl. Spoon about 2 tablespoons of this mix into each prepared muffin cup. Pour or ladle the egg mixture on top, filling each cup nearly to the top but leaving a little room for expansion.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes until the centers are just slightly jiggly. They will continue to cook as they cool, ensuring they remain moist and tender.
- Cool and Remove: Once baked, let the egg muffins cool in the muffin tins for 5 minutes. The tops will deflate slightly, which is normal. Use a butter knife to gently loosen the edges around each muffin, then carefully lift them out. Serve warm and enjoy!
Notes
- Using half and half in the eggs adds creaminess; you can substitute milk or a milk alternative if preferred.
- Removing excess moisture from the fillings prevents watery muffins and helps achieve a perfect texture.
- These muffins can be stored in the fridge for up to 4 days and reheated in the microwave.
- You can customize fillings with your favorite veggies or cooked meats.
- For a low-fat version, use reduced-fat cheese and substitute half and half with skim milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: egg muffins, baked eggs, breakfast muffins, ham and cheese egg muffins, savory egg muffins, easy breakfast recipe
