Egg Muffin Recipe

Loaded Egg Muffins – An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they’re the perfect on the go breakfast.

Breakfast Egg Muffins

An easy breakfast recipe made with hearty eggs and an abundance of delicious mix-ins. They’re like mini individual frittatas and they’re the perfect on the go breakfast.

Prep: 15min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 132 kcal, Carbohydrate 2 g, Protein 11 g, Fat 9 g, Saturated Fat 3 g, Trans Fat 0.02 g, Cholesterol 179 mg, Sodium 406 mg, Fiber 0.5 g, Sugar 1 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 10 large eggs
• 1/3 cup half and half
• 1 cup (heaping) small diced cooked ham
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions ((thinly slice white portion))
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, (or to taste)
• 1/2 tsp black pepper

Instruction:

1. Preheat oven to 375 degrees.
2. Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.
3. Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
4. Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
5. Bake in preheated oven until eggs are just barely set, about 19 – 23 minutes.
6. Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.

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