Ham, Egg & Cheese Muffin Cups
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 82.1
- Total Fat: 5.2 g
- Cholesterol: 111.4 mg
- Sodium: 416.5 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.3 g
- Protein: 7.1 g
View full nutritional breakdown of Ham, Egg & Cheese Muffin Cups calories by ingredient
Introduction
Easy healthy breakfast dish that can be eaten on the go! Easy healthy breakfast dish that can be eaten on the go!Number of Servings: 12
Ingredients
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7 large eggs
1/4 cup milk
3/4 cup shredded 2% cheddar cheese
1 cup diced red onion
12 slices shaved brown sugar ham lunchmeat (like Oscar Mayer)
1 TBSP Olive Oil
1/8 tsp Garlic powder
1/2 tsp Tabasco
1 tsp salt
1/2 tsp pepper
1 tsp dried parsley
Directions
Makes 12 muffins.
Saute diced onions in Olive Oil until clear, add diced ham to the pan and cook until slightly brown and then set aside to cool.
Set oven to 350 Degrees.
Combine eggs, milk, Tabasco, garlic, parsley, salt and pepper in a bowl. Add shredded cheese and stir together.
Slowly add the cooled ham mixture to the egg mixture and then spoon into a 12 cup muffin tin. I've used silicone and throw away tin pans, the tin ones needed a spray of non-stick cooking spray (like Pam) the silicone ones didn't need anything.
Place in oven on center rack and cook for about 15 minutes. When done the eggs should bejust barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.
Saute diced onions in Olive Oil until clear, add diced ham to the pan and cook until slightly brown and then set aside to cool.
Set oven to 350 Degrees.
Combine eggs, milk, Tabasco, garlic, parsley, salt and pepper in a bowl. Add shredded cheese and stir together.
Slowly add the cooled ham mixture to the egg mixture and then spoon into a 12 cup muffin tin. I've used silicone and throw away tin pans, the tin ones needed a spray of non-stick cooking spray (like Pam) the silicone ones didn't need anything.
Place in oven on center rack and cook for about 15 minutes. When done the eggs should bejust barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.
Member Ratings For This Recipe
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