About this recipe
Egg muffins you can grab from the fridge all week. Ham and cheddar keep them savory, and the oven does the work in one tray.
This batch makes 12 muffins. Two muffins is one serving, so you get six breakfasts from one bake.
Grease the tin well. Eggs stick hard when the cups are dry.
PREP
Step 1
Heat the oven to 350°F. Generously spray a 12-cup muffin tin.
Step 2
Whisk eggs with salt and pepper until no streaks of white remain.
Step 3
Divide ham and bell pepper evenly among the muffin cups. Sprinkle cheese on top.
BAKE
Step 4
Pour egg mixture into each cup, filling about three-quarters full so the muffins have room to puff.
Step 5
Bake at 350°F until the centers are set and the tops are lightly golden, 20 to 22 minutes. A knife inserted in the center should come out clean.
Step 6
Cool in the pan 5 minutes, then loosen with a knife and lift out. Serve two muffins per person.
Tips
Store cooled muffins in the fridge up to 4 days, or freeze and reheat at 350°F for 10 to 12 minutes.
Pat the ham dry before dicing so the muffins set firmly instead of steaming watery.
Swaps
Deli hamDiced cooked turkey breast
Similar protein; usually a little less salty.
CheddarSwiss cheese
Same volume shredded; milder and melts cleanly.
Equipment
12-cup muffin tin · Mixing bowl · Whisk
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