Monthly Archives: March 2019

Ham, Egg and Cheese Muffins

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We all know that breakfast is the first meal of the day and usually eaten in the early part of the morning.  Breakfast literally means to break the fasting period of the prior night.

I’m not a really big fan of breakfast.  I’m happy with just an extra cup of coffee in the mornings.  But that doesn’t mean I don’t like breakfast foods.  Eggs, bacon, grits, and pancakes are all good.

These colorful Breakfast Egg Muffins caught my eye on Pinterest, and I wanted to give them a try.  I think they are going to change my mind about skipping breakfast.  They are easy and quick to make.

Once they are completely cooled, leftovers can be stored in a Ziplock bag in the fridge for a few days.  They are easy to reheat in the microwave for about 20-30 seconds or until heated through.  I have also frozen them and reheated in the microwave.

A glass of orange juice tastes great with these Muffins.

Ham, Egg and Cheese Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

1 tablespoon olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced orange bell pepper
1 cup finely diced cooked ham

9 large eggs
2 tablespoons half and half or milk
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon seasoned garlic powder
1 cup shredded Cheddar cheese (4 ounces)

Preheat oven to 350 degrees F.  Spray a standard size muffin tin (12 cups) with cooking spray and set aside.

Heat olive oil in a medium sauté pan and add the diced onion and diced bell peppers.  Sauté over medium heat until the onions are translucent, about 5 minutes.  Remove from the heat and mix in the diced ham.  Set aside.

In a large bowl whisk the eggs with the milk, salt, pepper, and garlic powder until well blended.  Stir in the diced ham mixture and the cheese.  Mix lightly to combine.  Spoon the mixture into the muffin cups, filling 3/4 full.

Bake in the preheated oven for about 20-25 minutes or until knife inserted near the center comes out clean.  Let cool in muffin pan for 5 minutes and then carefully run a knife around each muffin before removing.  Serve warm.

A nonstick muffin pan is recommended for this recipe, sprayed generously with cooking spray (such as Pam).



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