Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, ham and cheese egg muffins. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Ham and Cheese Egg Muffins is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Ham and Cheese Egg Muffins is something which I’ve loved my entire life.
These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs. Egg muffins will keep at least a week in the fridge and can be reheated quickly in the microwave for a perfect easy breakfast.
To begin with this particular recipe, we have to prepare a few components. You can have ham and cheese egg muffins using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Ham and Cheese Egg Muffins:
- Take 6 large eggs
- Take 1/4 cup milk
- Make ready 1/2 cup diced cooked ham (ham steak or Canadian bacon work)
- Get 1/4 cup shredded cheddar cheese
- Prepare 1/4 cup finely diced onion
- Make ready 1/2 tsp. pepper
- Prepare 1/4 tsp. salt
- Take 1/4 tsp. garlic powder
- Prepare pinch smoked paprika
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. Ham Cheese and Egg Muffin Cups Recipe are the perfect easy breakfast. Ham cups are filled with eggs and veggies then baked in the oven. corn muffin mix, milk, pepperoni, mozzarella cheese, egg, sun dried tomatoes. Savoury Muffins - Chilli, cheese and ham muffins….
Instructions to make Ham and Cheese Egg Muffins:
- Preheat the oven to 350°F. Spray a 6 tin muffin pan with non-stick cooking spray and set it aside.
- 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.
- 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.
- Bake for 20-25 minutes, until set. Allow to cool in the pan for a few minutes before removing and serving.
- 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.
Sausage, Mushroom, and Pepper Breakfast MuffinsYummly. They will need to cool for a bit in the muffin tin before you can remove them (they'll be HOT), and during these few minutes, the eggs will continue to cook. Ham & Cheese Egg Muffins: Easy Ham and Cheese Egg Muffins. 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 easy to make and taste delicious.
So that’s going to wrap it up with this exceptional food ham and cheese egg muffins recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
