Ham and Cheese Egg Muffins (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
6 large eggs
02 -
120 ml skim milk
03 -
120 g cooked ham steak, diced
04 -
100 g cheddar cheese, shredded and divided
05 -
2 green onions, thinly sliced
→ Seasonings
06 -
1/2 teaspoon fine sea salt
07 -
1/4 teaspoon freshly ground black pepper
08 -
1/4 teaspoon garlic powder
→ For the Pan
09 -
Nonstick cooking spray
# Step-by-Step Directions:
01 -
Generously coat a 12-cup standard muffin tin with nonstick cooking spray, ensuring full coverage to prevent sticking. A silicone muffin pan is recommended for easy release.
02 -
In a large mixing bowl, whisk eggs, skim milk, sea salt, black pepper, and garlic powder until thoroughly blended and the mixture appears uniformly pale yellow.
03 -
Fold in diced ham, most of the shredded cheddar cheese (reserving a small handful for topping), and sliced green onions, mixing gently to distribute evenly.
04 -
Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved cheddar cheese evenly over the tops.
05 -
Place the pan in an oven preheated to 180°C. Bake for 25–30 minutes, or until the egg muffins are puffed, lightly golden, and set in the center. They should pull away slightly from the tin sides.
06 -
Allow the muffins to cool in the pan for 5 minutes before releasing gently with a spatula. Serve warm or let cool completely for storage.
# Helpful Notes:
01 -
These muffins store well in the refrigerator for up to four days and freeze beautifully for longer storage.
02 -
Let the muffins stand for five minutes after baking to ensure easier removal and optimal texture.
03 -
For a vegetarian option, omit ham and add diced bell peppers or spinach.