Egg Muffins Recipe
Serve up these ham and spinach egg muffins that are so delicious. These egg muffins are great for freezing, meal prepping, or a delicious breakfast. Egg cups are so easy made in a muffin tin.
Servings 12
Calories 93kcal
Ingredients
Supplies
Ingredients For Egg Muffins
- 4-5 large eggs
- 1/2 cup milk
- 1/2 cup mozzarella cheese
- 3/4 cup baby spinach
- 1/2 cup diced ham
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Start by preheating your oven to 350 degrees. Make sure to spray your muffin tin with nonstick cooking spray of your choice.
- Then you will add milk, eggs, spinach leaves, salt and pepper into a food processor or blender. Mix unti lit is nice and whipped up.
- Pour the egg mixture into the muffin tin, around 2/3rds way full.
- Add in your diced ham, and topp with the mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the eggs are set in the center.
Notes
I recommend using thicker ham that you dice up. If you use deli meat it can kind of get lost in the egg cups.
Swap the ham with any cooked breakfast meat, or leave it out to make a vegetarian egg cup.
You can use any variety of cheese you want to top and bake your egg cups.
Add in diced veggies like peppers, onions, mushrooms, etc.
These egg cups can store in the fridge for 3-4 days.
Or you can freeze your egg cups in the freezer for around 3 months.
Reheat these egg cups in the microwave for 30 seconds if from the fridge or around a minute if frozen. Every microwave heats differently so find that sweet spot with yours.
Let the muffins cups sit in the muffin tin for 5 minutes or so once baked, then take a fork and carefully lift the egg muffins out.
Nutrition
Serving: 1g | Calories: 93kcal | Carbohydrates: 6g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 173mg | Sugar: 3g