Start your day off right with these delicious American Breakfast Egg Muffin Cups! Perfectly portable and packed with flavor, these savory little delights combine the goodness of eggs, ham, cheese, and vibrant veggies, making them an irresistible choice for breakfast or brunch. Whether you're rushing out the door or enjoying a leisurely weekend morning, these muffin cups are not only easy to make but also customizable to suit your taste. Get ready to impress your family and friends with this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffin cups
Ingredients
- 8 large eggs
- 1 cup diced ham
- 1 cup shredded cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack all 8 eggs and whisk them thoroughly until well combined and slightly frothy.
- Dice the ham, bell peppers, and onions into small, uniform pieces to ensure even distribution throughout the egg muffin cups.
- Add the diced ham, shredded cheese, bell peppers, and onions to the whisked eggs. Season with salt and pepper, then gently stir to combine all ingredients.
- Carefully pour the egg mixture evenly into each muffin cup, filling them about 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy, golden, and set in the center.
- Remove from the oven and let the muffin cups cool in the tin for 5 minutes to help them set and make removal easier.
- Use a small spatula or knife to gently loosen the edges of each muffin cup, then carefully remove them from the tin.
- Serve warm immediately, or store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for 20-30 seconds before serving.
Tips
- Prep Ahead: To save time in the morning, you can prepare the egg mixture the night before and store it in the refrigerator. Just pour it into the muffin tin and bake in the morning for a fresh breakfast!
- Mix and Match: Feel free to customize your muffin cups with your favorite ingredients! Try adding cooked bacon, sautéed spinach, or different types of cheese for a unique twist.
- Don’t Overfill: When pouring the egg mixture into the muffin cups, fill them only about 3/4 full. This allows room for the muffins to rise without spilling over.
- Check for Doneness: Ovens can vary, so keep an eye on your muffin cups towards the end of the baking time. They should be puffed up, golden brown, and set in the center.
- Storage: These egg muffins can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave for a quick and satisfying breakfast on the go!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 2g
Protein: 13g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 190mg
