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Egg Muffins Recipe

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★★★★★

4.6 from 59 reviews

These savory Egg Muffins are a delicious and convenient breakfast option packed with ham, bell peppers, and sharp cheddar cheese. Baked to perfection, they offer a protein-rich start to your day with a flavorful blend of fresh ingredients, perfect for meal prep or a quick on-the-go meal.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and generously spray the muffin tins with nonstick cooking spray to prevent sticking.
  2. Prepare Fillings: Use paper towels to gently remove excess moisture from the cooked ham and chopped bell peppers to prevent sogginess in the muffins.
  3. Make Egg Mixture: Crack the eggs into a large bowl, preferably one with a spout, and pierce the yolks. Add the half and half, salt, pepper, and garlic powder, then whisk gently until just combined to avoid incorporating too much air.
  4. Assemble Muffins: Combine the fillings—ham, bell peppers, cheddar cheese, Parmesan, green onions, and parsley—and spoon about 2 tablespoons into each muffin tin. Ladle the egg mixture on top of each, filling nearly to the top but leaving a little space for expansion.
  5. Bake: Place the muffin tin in the oven and bake for 18-20 minutes. The center of the muffins should be slightly jiggly when done as they will continue to set after removal.
  6. Cool and Remove: Let the egg muffins cool in the tins for 5 minutes to firm up and prevent breaking. Then run a butter knife around the edges to loosen and gently lift each muffin out. Serve warm and enjoy!

Notes

  • Removing excess moisture from ham and peppers helps prevent watery muffins.
  • Do not overmix eggs to keep muffins tender.
  • Use a butter knife to carefully remove muffins to keep their shape intact.
  • Muffins can be stored in the refrigerator for up to 3 days and reheated.

Keywords: egg muffins, breakfast muffins, baked egg cups, ham and cheese muffins, make-ahead breakfast

Find it online: https://delishfamilyrecipe.com/egg-muffins-recipe/