Description
A foolproof, high-protein breakfast recipe featuring eggs, ham, cheese, and peppers baked in a muffin tin. These savory muffins are perfect for meal prep, freezing well for up to three months.
Ingredients
Scale
- 12 large eggs
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or butter (for greasing)
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 1 medium red bell pepper, diced
- 1/2 medium yellow onion, finely diced
- Optional: 2 stalks green onions, sliced
- Optional: 1 teaspoon hot sauce
- Optional: 1/4 cup cooked and crumbled bacon bits
Instructions
- Preheat oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with cooking spray or butter.
- Dice the red bell pepper, yellow onion, and ham into small, uniform pieces (about 1/4 inch).
- In a large mixing bowl, crack the eggs and add the milk, salt, and pepper. Whisk vigorously for 30 seconds until frothy.
- Divide the diced ham, peppers, onion, and shredded cheese evenly among the 12 muffin cups.
- Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 20-22 minutes, or until the tops are set, slightly golden, and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before removing with a knife or spatula.
Notes
Ensure you grease the muffin tin well to prevent sticking. Chop vegetables uniformly for even cooking. Do not overbake, as eggs continue to cook after removal from the oven. These freeze beautifully for up to 3 months.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 7
Keywords: egg muffins, breakfast recipe, meal prep, high protein, low carb, keto breakfast, ham and cheese, easy breakfast, make ahead breakfast