ham egg muffin cups
Ham Egg Muffin Cups are a delicious and convenient breakfast option that combines savory ham, fresh vegetables, and eggs baked in muffin tins. Perfect for meal prep, these cups can be made ahead of time and easily reheated.
Equipment
- 1 muffin tin
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
- 1 knife
Ingredients
- 6 large eggs
- 1 cup diced ham (about 150g)
- 1 cup spinach, chopped
- ½ cup bell pepper, diced
- ¼ cup shredded cheese (cheddar or your choice)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- as needed cooking spray or butter for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin tin with cooking spray or butter to prevent sticking.
- In a mixing bowl, crack the eggs and whisk them together until well combined. Add the salt and black pepper, and mix until incorporated.
- Stir in the diced ham, chopped spinach, diced bell pepper, and shredded cheese into the egg mixture. Ensure all ingredients are evenly combined.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20 minutes, or until the egg is set and the tops are lightly golden.
- Remove from the oven and let the muffin cups cool for a few minutes before gently loosening them from the tin with a knife.
- Carefully lift each cup out and place them on a serving plate.
- Feel free to customize the recipe by adding other vegetables or using different types of cheese.
- Store the muffin cups in the refrigerator for up to 4 days, or freeze them for longer storage.
Notes
Feel free to customize the recipe by adding other vegetables such as onions or mushrooms or by using different types of cheese.
These muffin cups can be stored in the refrigerator for up to 4 days and can be reheated in the microwave for quick breakfasts.
If desired, you can also freeze the muffin cups for longer storage; simply reheat from frozen when ready to eat.