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
Scale
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
