Breakfast foods are some of my favorite foods to eat and make. Food is my love language, so I love cooking and baking for my loved ones. I especially love making/ creating new recipes. When I saw a few recipes for variations of breakfast egg muffins, I couldn’t wait to try them out with my family.
This is a fun one that is great to make for a crowd. It’s perfect for brunch or on holidays. You can add everyone’s favorite toppings and make a whole bunch at once. Plus you can prep this the night before and just toss it in the oven in the morning. This year my family got together for Easter Breakfast, and I didn’t tell my Father-in-law what I was making this year. He seemed skeptical at first, but ended up loving it!
Equipment Needed
Muffin pan (or 2 if feeding a crowd, just double the recipe)
Mixing bowl
Whisk
Frying pan (optional)
Breakfast Egg Muffin Ingredients
Coconut oil or vegetable oil
12 eggs
Deli sliced Ham
½ cup of milk
Shredded Cheese
Salt and Pepper to taste
Optional- About ½ cup Onions, Peppers, Mushrooms or your favorite veggies for toppings
Optional- Butter
Getting Started
- Preheat oven to 375°F
- Grease your Muffin pan well with oil of your choice
- If you’re adding vegetables on top, chop the vegetables.
- You can set the vegetables to the side if you prefer them fresh. At this point, I sauté the vegetables and let them cool a little while I scramble the eggs.
- Take slices of Ham and place them in the bottom of the Muffin pan like a “Muffin liner” (skip this part for any vegetarians you might be making this for.)
- Sprinkle some of the shredded cheese in the Muffin pan on top of the ham.
- Add the eggs, milk, and seasonings in a mixing bowl and whisk until well blended.
- Then pour egg mixture into Muffin pan, filling each cup just below the rim of the cup.
- And then put some of the vegetables on top.
- Sprinkle more cheese on top.
- Then put the pan in the oven on the middle rack and bake for 15-18 minutes. (FYI- I have noticed that it takes longer to bake the more cheese you add)
- When times up, stick a toothpick in one of the middle ones to make sure it’s done.
- Once done, let cool for 10-15 minutes.
- If serving for brunch, Then enjoy with a Mimosa or a Moscato. (Check out the Boutique Fine Wines I pair my foods with HERE)
On a side note: these freeze well too. So you can make them and freeze them for a quick easy breakfast. Just reheat in the oven or microwave.
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I love that I get to share my recipes and love of food with you and my community. Everything you find here we have sought out and vetted to bring you the best of the best for everyday life. It’s a blessing to be part of a community that shares in the goal to help others. I hope you and your loved ones enjoy this recipe as much as my family has! Cheers!