Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! In just 35 minutes, these Ham and Cheese Egg Muffins are ready to be devoured! They are perfect to eat with your loved ones. Enjoy!
Ingredients:
8 oz. ham steak, cubed
2 green onions, sliced thin
¾ c shredded cheddar cheese divided
½ tsp salt
12 large Eggs
¼ tsp garlic powder
½ c milk (I used skim)
¼ tsp black pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a muffin tin.
Add spices, eggs, and milk into a large bowl, then whisk until well incorporated.
Add ham, green onions, and ½ cup of shredded cheddar cheese into the bowl with the egg mixture. Whisk everything until well blended.
Fill each muffin cup with the batter.
Top each muffin cup with the rest of the shredded cheddar cheese.
Place the muffin pan in the preheated oven and bake the muffins for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the Ham and Cheese Egg Muffins from the oven and allow them to cool for a few minutes.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days or 3 months in the freezer. Reheat in the microwave for a few minutes before serving.
These egg muffins are keto-friendly.
I highly suggest you serve these muffins warm for the best experience.
You can use parchment paper instead of greasing the baking pan.
Nutrition Facts:
Serving: 1egg muffin Calories: 120 kcal (6%) | Carbohydrates: 2.6g (1%) | Protein: 11.3g (23%) | Fat: 7g (11%) | Saturated Fat: 2.7g (17%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 198.5mg (66%) | Sodium: 271.6mg (12%) | Potassium: 118.6mg (3%) | Sugar: 1.8g (2%) | Vitamin A: 345IU (7%) | Vitamin C: 0.5mg (1%) | Calcium: 78mg (8%) | Iron: 1mg (6%)