Ham and Cheese Egg Muffins
Life can be hectic, especially in the mornings. Sometimes, you just need a breakfast that’s quick yet satisfying. Enter: ham and cheese egg muffins! These little gems are packed with flavor, protein, and versatility. Today, I’m excited to take you on a journey through the delightful world of ham and cheese egg muffins.
Equipment
- Oven
Ingredients
- - 8 large eggs
- - 4 egg whites
- - Salt and freshly ground black pepper to taste
- - 1/2 tablespoon Dijon mustard optional, it adds a nice tang
- - 4 oz. smoked deli ham chopped
- - 1/2 cup cherry tomatoes chopped
- - 1/2 cup frozen spinach thawed and excess moisture removed (or fresh spinach if you have it on hand)
- - 3/4 cup reduced-fat sharp cheddar cheese shredded
- - 2 green onions finely chopped
- - 1/4 teaspoon smoked paprika optional, it adds a mild smoky depth
Instructions
- Now, let’s roll up our sleeves and get cooking! Each step is detailed to help you succeed.
Step 1: Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). This prepares the oven to bake your muffins evenly.
Step 2: Prepare the Muffin Tin
- Grab a muffin tin and spray it lightly with cooking spray to prevent sticking. If you prefer, you can also line each muffin cup with paper liners. A good non-stick surface is key for easy removal.
Step 3: Whisk the Ingredients Together
- In a large bowl, crack the eggs and egg whites. Whisk them vigorously. Add salt, pepper, and Dijon mustard if you're using it. Whipping air into the mixture is crucial for fluffy muffins.
Step 4: Mix in the Add-Ins
- Now comes the fun part! Fold in the chopped ham, spinach, tomatoes, cheese, green onions, and paprika. Don’t be shy, mix until everything is well combined. You want to see a medley of colors and textures.
Step 5: Pour the Mixture into the Muffin Tin
- Carefully pour the egg mixture into the prepared muffin cups. I like to fill each cup about three-quarters full to allow room for rising.
Step 6: Bake the Muffins
- Place the muffin tin in the oven and bake for about 18-20 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Once baked, remove the muffin tin from the oven. Let the muffins cool for about 5 minutes before transferring them to a wire rack. They can be served warm, room temperature, or even cold.
Notes
To ensure your ham and cheese egg muffins are a smash hit, here are some helpful tips:
- Don't skip the mustard: It gives a subtle flavor that complements the other ingredients without overpowering them.
- Leave out excess moisture: If using frozen spinach, make sure to squeeze out as much moisture as possible. This keeps the muffins from becoming soggy.
- Experiment with cheese: While sharp cheddar is fantastic, don’t hesitate to try other cheeses like feta or mozzarella for different flavors.
- Mix and match veggies: Use whatever vegetables you have on hand. Bell peppers, zucchini, or even broccoli are great choices.
- Check for doneness: Ovens vary, so keep an eye on your muffins towards the end. They should be firm but slightly jiggly in the middle when you check.
- Leave out excess moisture: If using frozen spinach, make sure to squeeze out as much moisture as possible. This keeps the muffins from becoming soggy.
- Experiment with cheese: While sharp cheddar is fantastic, don’t hesitate to try other cheeses like feta or mozzarella for different flavors.
- Mix and match veggies: Use whatever vegetables you have on hand. Bell peppers, zucchini, or even broccoli are great choices.
- Check for doneness: Ovens vary, so keep an eye on your muffins towards the end. They should be firm but slightly jiggly in the middle when you check.
Nutrition
Serving: 6gCalories: 90kcal
Tried this recipe?Let us know how it was!