Ham and Cheese Egg Muffin Cups
Fluffy egg muffin cups with ham, spinach, peppers and cheddar, baked in a muffin tin. A protein-packed, make-ahead breakfast you can reheat in seconds.
By Tasty Nest Recipes Editorial TeamPublished
32 min total 12 egg muffinsEasy
Photo: ricardogz10 · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Egg muffins are like mini frittatas baked in a muffin tin. They take about half an hour, hold well in the fridge for days, and reheat in under a minute, which makes them ideal for busy weekday mornings.
This version combines diced ham, spinach, red pepper and cheddar, but the recipe is easy to adapt. Just keep the total amount of add-ins about the same so the eggs set evenly.
Equipment you'll need
- 12-cup muffin tin
- Silicone or parchment muffin liners (recommended)
Tips for success
- Egg sticks stubbornly to metal; silicone liners or parchment cups make removal effortless.
- Pour the eggs from a jug for even portions and less mess.
- Pat cooked vegetables dry before using them so the muffins do not turn watery.
Substitutions and variations
- Use crumbled cooked sausage or bacon instead of ham, or leave it out for vegetarian cups.
- Swap the cheddar for feta, Gruyère or goat cheese.
- Try sun-dried tomatoes and basil, or mushrooms and thyme.
Storage and reheating
To store: Cool completely, then refrigerate in an airtight container for up to 4 days, or freeze in a bag for up to 2 months.
To reheat: Microwave 2 muffins for 30 to 45 seconds (60 to 90 seconds from frozen) until hot in the centre.
Recipe
Ham and Cheese Egg Muffin Cups
Fluffy egg muffin cups with ham, spinach, peppers and cheddar, baked in a muffin tin. A protein-packed, make-ahead breakfast you can reheat in seconds.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Yield
- 12 egg muffins
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Prepare the tin
Heat the oven to 350°F (175°C). Line the muffin tin with silicone liners or grease each cup very well.
Step 2: Whisk the eggs
Whisk the eggs, milk, salt and pepper in a large jug until smooth.
Step 3: Add the fillings
Divide the spinach, pepper, scallions, ham and cheese evenly among the muffin cups.
Step 4: Pour in the eggs
Pour the egg mixture over the fillings, filling each cup about three-quarters full.
Step 5: Bake
Bake for 20 to 22 minutes, until puffed and set in the centre; a knife inserted in the middle should come out clean and the eggs should reach 160°F (71°C).
Step 6: Cool and release
Cool in the tin for 5 minutes (they will deflate slightly), then run a knife around the edges and lift out.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 200
- Protein
- 16 g
- Fat
- 14 g
- Carbs
- 2 g
- Fibre
- 0 g
- Sugars
- 1 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/egg-muffins
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