Make Ahead Egg Muffins with Ham and Cheese
Make ahead egg muffins with ham, peppers, onions, cheddar, and mozzarella for a protein-rich breakfast that reheats well.
Servings: 12
egg muffins
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 35 minutes
Ingredients
Ingredients
- 10 large eggs
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 1/2 cups diced ham or 8 slices cooked crumbled bacon or 1/2 lb browned sausage
- 1/2 red bell pepper diced
- 3 tablespoons white onion minced, or green onion sliced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
Instructions
- Preheat the oven to 350°F.
- Whisk the eggs, salt, and black pepper until well combined.
- Grease or line a 12-well muffin pan. Divide the pepper, onion, ham or cooked meat, and cheeses among the wells.
- Pour the egg mixture over the fillings.
- Bake for 22 to 25 minutes, until set.
- Rest for 3 minutes, loosen the edges with a butter knife, and remove the muffins.
- Serve warm, or cool completely before refrigerating or freezing.
Notes
Fillings should be divided evenly so the egg muffins cook at the same rate.