Ham and Cheese Egg Muffins. These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs. Egg muffins will keep at least a week in the fridge and can be reheated quickly in the microwave for a perfect easy breakfast.

Fluffy Egg Muffins with Ham & Cheese! They will need to cool for a bit in the muffin tin before you can remove them (they'll be HOT), and during these few minutes, the eggs will continue to cook. Egg Muffins with ham, tomatoes, spinach, and plenty of cheddar cheese should immediately be added to your weekly menu for a grab and go breakfast everyone will love. You can have Ham and Cheese Egg Muffins using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ham and Cheese Egg Muffins

You need 6 of large eggs.
You need 1/4 cup of milk.
It's 1/2 cup of diced cooked ham (ham steak or Canadian bacon work).
Prepare 1/4 cup of shredded cheddar cheese.
It's 1/4 cup of finely diced onion.
Prepare 1/2 tsp. of pepper.
You need 1/4 tsp. of salt.
You need 1/4 tsp. of garlic powder.
You need pinch of smoked paprika.

I have a slight obsession with eggs muffins and make them almost weekly for quick breakfasts and snacks. Muffin Tin Eggs withh Ham and Cheese are a quick & simple breakfast for on the go. They are packed with protein, low in carbs, keto friendly & easy to make. Healthy egg muffin cups are sort of like mini egg omelettes that you bake in a muffin pan and can grab for breakfast on the go.

Ham and Cheese Egg Muffins instructions

Preheat the oven to 350°F. Spray a 6 tin muffin pan with non-stick cooking spray and set it aside..
Crack the eggs into a large measuring cup. Then pour in the milk, salt, pepper, garlic powder and smoked paprika and whisk it all together, until light and frothy..
Sprinkle the diced ham and onions evenly into the muffin tins. Then evenly spread the cheese over each one. Then pour the beaten eggs into the muffin tins, over the tops of the other ingredients..
Bake for 20-25 minutes, until set. Allow to cool in the pan for a few minutes before removing and serving..
If you're going to store them to eat within the next few days, let them cool completely before storing them covered in the fridge. They will last 4-5 days. To reheat, microwave them for 30-60 seconds each..

Breakfast egg muffins made with ham, tomatoes, spinach, and cheese. These egg muffins are baked in a muffin tin and make for one healthy Line muffin cups with ham slices. Divide spinach, onions, tomatoes, and cheese evenly among the cups. In a large bowl whisk together the eggs and salt. Ham, Egg and Cheese Oatmeal Recipe.