Mornings are chaos. These egg muffins are the solution. Ham, veggies, cheese, and eggs baked into perfect little portable cups.
Make them once. Eat all week. Microwave for 30 seconds and you’re out the door with actual protein in your belly.
Makes 12 muffins.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 375°F (190°C).
Grease a 12-cup muffin tin generously with nonstick spray or butter.
Whisk the Eggs
In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until frothy and well combined.
Divide the Fillings
Evenly distribute ham, bell pepper, spinach, and onion into each muffin cup.
Sprinkle cheese over the fillings.
Pour and Fill
Pour egg mixture into each cup, filling about ¾ full.
Stir gently with a fork to distribute fillings.
Bake and Cool
Bake for 18-20 minutes until puffed and golden.
A toothpick inserted in the center should come out clean.
Let cool in the pan for 5 minutes. Run a knife around the edges and pop them out.
Store and Reheat
Let cool completely before storing. Refrigerate or freeze. Reheat and run out the door.
Summary
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Yield: 12 muffins
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for up to 5 days. Reheat in microwave for 30-45 seconds.
Freezer (Best for Meal Prep):
Cool completely. Freeze in a single layer on a tray, then transfer to a freezer bag. Store for up to 3 months. Reheat from frozen for 60-90 seconds.
Pro Tip:
- Use a silicone muffin tin or liners for easier removal. Grease well regardless—eggs love to stick.
Mix It Up:
- Swap ham for cooked sausage, bacon, or turkey. Use any veggies you have: mushrooms, zucchini, or broccoli all work.
