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Recipe of Delicious Ham and Cheese Egg Muffins

By Simply Recipes 11 December 2019
Recipe of Delicious Ham and Cheese Egg Muffins
Recipe of Delicious Ham and Cheese Egg Muffins

Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, Ham and Cheese Egg Muffins. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Ham and Cheese Egg Muffins Recipe. 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.

You can have Ham and Cheese Egg Muffins using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Ham and Cheese Egg Muffins

  1. Make ready 6 of large eggs.
  2. Make ready 1/4 cup of milk.
  3. It’s 1/2 cup of diced cooked ham (ham steak or Canadian bacon work).
  4. Take 1/4 cup of shredded cheddar cheese.
  5. It’s 1/4 cup of finely diced onion.
  6. Take 1/2 tsp. of pepper.
  7. Make ready 1/4 tsp. of salt.
  8. Take 1/4 tsp. of garlic powder.
  9. You need pinch of smoked paprika.

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 Cheese and Egg Muffin Cups Recipe are the perfect easy breakfast.Ham cups are filled with eggs and veggies then baked in the oven. corn muffin mix, milk, pepperoni, mozzarella cheese, egg, sun dried tomatoes.Savoury Muffins - Chilli, cheese and ham muffins….

Ham and Cheese Egg Muffins instructions

  1. Preheat the oven to 350°F. Spray a 6 tin muffin pan with non-stick cooking spray and set it aside..
  2. 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..
  3. 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..
  4. Bake for 20-25 minutes, until set. Allow to cool in the pan for a few minutes before removing and serving..
  5. 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..

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.

Sausage, Mushroom, and Pepper Breakfast MuffinsYummly.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.Ham & Cheese Egg Muffins: Easy Ham and Cheese Egg Muffins.Keep a batch of these Baked Ham and Cheese Egg Muffins in your freezer for a healthy breakfast on busy mornings.These low carb/keto-friendly muffins are easy to make and taste delicious.

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