Classic Breakfast Egg Muffins
Traditional dish · American
A simple and versatile breakfast staple, these egg muffins are baked in muffin tins for individual portions. They are a perfect make-ahead meal, customizable with various fillings.
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Ingredients
- Eggs8 large
- Milk1/4 cup
- Cooked Ham, diced1/2 cup
- Cheddar Cheese, shredded1/2 cup
- Bell Pepper, finely chopped1/4 cup
- Onion, finely chopped2 tbsp
- Salt1/4 tsp
- Black Pepper1/8 tsp
Steps
- 1
Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- 3
Stir in the diced ham, shredded cheddar cheese, chopped bell pepper, and chopped onion.
- 4
Evenly distribute the egg mixture among the prepared muffin cups, filling each about two-thirds full.
- 5
Bake for 20-25 minutes, or until the centers are set and the tops are lightly golden brown.
- 6
Let cool in the muffin tin for a few minutes before removing. Serve warm.
