Egg Muffins with Ham, Red Bell Peppers, and Spring Onions Recipe
These savory egg muffins are perfect for breakfast or a snack. Packed with ham, red bell peppers, and spring onions, they are not only delicious but also nutritious and easy to make.
Ingredients:
- For the Muffins:
- 8 large eggs
- 1 cup diced ham
- 1 red bell pepper, finely chopped
- 4 spring onions, finely sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- Cooking spray or butter (for greasing the muffin tin)
Equipment:
- Muffin tin (12-cup)
- Mixing bowl
- Whisk
- Knife and cutting board
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease the muffin tin with cooking spray or butter.
- Prepare the Ingredients:
- Dice the ham and red bell pepper, and finely slice the spring onions.
- Mix the Eggs:
- In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, black pepper, paprika, and garlic powder until well combined.
- Add the Fillings:
- Add the diced ham, chopped red bell pepper, sliced spring onions, and shredded cheddar cheese to the egg mixture. Stir until evenly distributed.
- Fill the Muffin Tin:
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve:
- Allow the muffins to cool in the tin for a few minutes before removing them. Serve warm or at room temperature.
Serving Suggestions:
- Sides: Pair these egg muffins with a fresh fruit salad or a green side salad for a complete meal.
- Beverages: They go well with freshly squeezed orange juice, a cup of coffee, or a light herbal tea.
Additional Tips and Variations:
- Ingredient Substitutions: You can substitute ham with cooked bacon or sausage, and cheddar cheese with any other cheese of your choice.
- Vegetarian Option: Omit the ham and add more vegetables like spinach, mushrooms, or zucchini.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
- Freezing: These egg muffins can be frozen. Allow them to cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in the microwave.
Nutritional Information (per muffin):
- Calories: 110
- Protein: 9g
- Carbohydrates: 2g
- Fat: 7g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 300mg
- Nutri-Score: B
Ready to Elevate Your Breakfast Game?
Try out this delicious recipe and share your culinary creations with us! Snap a picture and tag us on social media with #EggMuffinMagic. We can’t wait to see your tasty results!
