Breakfast Egg Muffins 

These Breakfast Egg Muffins are a convenient, protein-packed meal perfect for busy mornings. They're essentially mini frittatas baked in a muffin tin, making them easy to grab and go. Customizable with your favorite vegetables, meats, and cheeses, they offer a versatile and nutritious start to your day.

Ingredients

• 10 large eggs

• 1/3 cup half-and-half or whole milk

• 1 cup 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 (white parts)

• 2 tablespoons chopped fresh parsley

• 1/4 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan with non-stick cooking spray or line with paper liners.

2. Prepare Egg Mixture: In a large bowl, crack the eggs and add the half-and-half. Whisk until well combined.

3. Add Ingredients: Stir in the diced ham, chopped red bell pepper, shredded cheddar cheese, chopped green onions, parsley, salt, and black pepper. Mix until evenly distributed.

4. Fill Muffin Cups: Evenly divide the egg mixture among the 12 muffin cups, filling each about 3/4 full.

5. Bake: Bake in the preheated oven for 19–23 minutes, or until the eggs are just barely set and lightly golden around the edges. A knife inserted near the center should come out clean.

6. Cool and Serve: Let the muffins cool in the pan for about 5 minutes. Then, remove them from the pan and serve warm.

Nutritional Information (Per Muffin)

• Calories: Approximately 132 kcal

• Protein: ~11g

• Carbohydrates: ~2g

• Fat: ~9g

• Sodium: ~406mg

• Cholesterol: ~179mg

• Fiber: ~0.5g

• Sugar: ~1g