ReceptnaptárHam and cheese breakfast egg muffins
Ham and cheese egg muffins are a breakfast meal-prep favourite: one batch is ready at once, keeps in the fridge for days and reheats in minutes. They are a convenient, handheld take on scrambled eggs and omelette.
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Ingredients
Method
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- Preheat the oven to 180 °C (165 °C fan) and grease a 6-hole muffin tin well (or use a silicone one).
- Beat the eggs in a bowl with the milk and a little salt and pepper.
- Stir in the ham, most of the cheese, the pepper and spring onions.
- Ladle the mixture into the holes up to three quarters and sprinkle with the remaining cheese.
- Bake for 18-20 minutes until set, lightly browned on top and no longer wobbly in the middle.
- Cool for 5 minutes, then run a knife round to remove; serve lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Grease the tin well, as egg tends to stick.
- Ham is salty, so season carefully.
- Vary with any vegetables, spinach, mushrooms or tomato.
- Keeps in the fridge for 4 days; reheat in the microwave for 30-40 seconds.
Frequently asked questions
Why do the muffins sink?
They sink a little as they cool, and that's normal; don't overbake or they turn rubbery.
Can they be frozen?
Yes, individually wrapped for 2 months.
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