Description
Portable, savory egg muffins filled with diced ham, bell peppers, onions, and sharp cheddar cheese. These muffins are perfect for stress-free brunch hosting, meal prep, or high-protein snacks.
Ingredients
Scale
- 12 large eggs
- 1/2 cup heavy cream
- 1 cup diced ham
- 1 medium red bell pepper, finely diced
- 1/2 medium yellow onion, finely diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/2 teaspoon salt
- Black pepper to taste
- Butter for greasing the muffin tin
Instructions
- Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin generously with butter.
- Finely dice the red bell pepper and yellow onion into small pieces (approx. 1/4 inch).
- In a large bowl, crack the eggs and add heavy cream, salt, pepper, garlic powder, and dry mustard. Whisk vigorously for about a minute until bubbles form on the surface.
- Stir in the diced ham, peppers, onions, and shredded cheddar cheese until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling them about 3/4 to 7/8 full. Smooth the tops.
- Bake for 18-20 minutes until tops are puffed and golden brown, and centers are set but not liquid.
- Let cool in the tin for 5 minutes before removing with a knife.
- Serve warm or at room temperature.
Notes
Room temperature eggs mix more evenly. Use freshly grated cheddar for better melting. Do not overbake as eggs continue to cook from residual heat. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave with a damp paper towel to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 180
- Sugar: 1
- Sodium: 450
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 14
Keywords: egg muffins, brunch recipes, ham and cheese, meal prep, high protein breakfast, gluten-free, keto-friendly, easy brunch