Egg Muffins Recipe with Ham, Cheese, and Green Bell Pepper


Egg Muffins Recipe with Ham, Cheese, and Green Bell Pepper
Mini-frittatas that make for an easy and scrumptious breakfast! Keep in refrigerator for up to a week and reheat for a hot breakfast on the go!
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  1. 1 heaping cup finely diced ham (use ham with less than 10% fat for South Beach Diet)
  2. 2/3 cup finely grated low-fat cheese (blends such as Four Cheese Mexican blend work well)
  3. 1/2 green bell pepper, finely diced
  4. 1-2 thinly sliced green onions (optional, but recommended)
  5. 12 eggs, beaten well
  6. Any seasoning blend or sat and pepper to taste
  1. Preheat oven to 375F/190C.
  2. Dice ham and green pepper and slice green onions.
  3. Place baking cups or muffin pan on a cookie sheet for easy oven transfer.
  4. In the bottom of the the baking cups layer the ham, cheese, green pepper, and green onions, dividing each equally among the 12 baking cups.
  5. Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and seasoning blend with a fork until they are well combined.
  6. Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top.  (Pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.)
  7. Take a small fork and gently "stir" to distribute the ingredients in the egg mixture.
  8. Bake 25-30 minutes at 375F/190C, or until the egg mixture is set and starting to brown slightly (start checking after 20 minutes if less brown desired).
Adapted from Kalyn's Kitchen
Adapted from Kalyn's Kitchen
OvenArt Bakeware