Description
A quick, protein-packed breakfast muffin made with eggs, diced ham, cheddar cheese, and vegetables. Perfect for meal prep, these muffins are kid-approved, budget-friendly, and ready in just 15 minutes of baking time.
Ingredients
Scale
- 12 large eggs
- 1 cup diced ham (approx. 4 oz / 115g)
- 1 cup shredded cheddar cheese (approx. 100g)
- 1 medium bell pepper, diced (approx. 1/2 cup)
- 1/2 medium yellow onion, finely diced (approx. 1/4 cup)
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or olive oil spray
Instructions
- Preheat oven to 350°F (175°C). Generously spray a standard 12-cup metal muffin tin with cooking spray.
- Dice bell peppers and onion into small pieces (approx. 1/4-inch dice). If using leftover ham, chop it into small cubes.
- In a large bowl, crack the 12 eggs and add milk, salt, and pepper. Whisk vigorously until the mixture is uniform and slightly frothy.
- Divide the diced peppers, onions, ham, and cheese evenly among the 12 muffin cups.
- Pour the egg mixture over the fillings in each cup, filling them about 3/4 full.
- Bake for 15-18 minutes, or until the tops are set and slightly golden, and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then loosen edges with a knife and transfer to a wire rack to cool completely before storing.
Notes
Ensure veggies are drained well to prevent soggy muffins. Do not overcook as eggs continue to set while cooling. For freezing, lay cooled muffins in a single layer on a baking sheet for an hour before transferring to freezer bags to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 7
Keywords: egg muffins, meal prep, breakfast, ham and cheese, kid-friendly, high protein, low carb, freezer friendly, quick breakfast