Ham & Cheese Breakfast Egg Muffins
Servings: 6
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Ingredients
- 6 slices of bread
- 5 large eggs
- ⅓ cup shredded Cheddar Cheese
- ⅓ cup diced ham
- 2 scallions sliced thin
- Salt & pepper
Instructions
- Preheat your oven to 350 degrees.
- With a pastry or biscuit cutter cut rounds from white bread or whatever bread you have on-hand just a bit larger than the bottom of your muffin tin bottom. A two inch cutter should do it.
- Spray your pan.
- In a bowl, whisk your eggs and add in the cheese, ham, scallions and seasoning.
- Fill muffin cups just shy of the rim.
- Bake for 15-20 minutes or until done to your liking.
- Season with additional salt and pepper and serve!.
Notes
I have been making Egg Cups and mini Egg Omelets (in a muffin top pan) since my kids were toddlers. Adding the bread to the bottom made them a little bit more substantial for them and for whatever reason they ate more. You can omit the bread if you need this to be gluten free, just be sure to grease the ban opening well and fully cook your muffins.
You can add spinach, shaved asparagus or asparagus tops, peppers or what ever veggies you enjoy. You can load these up with meat or cover the top with cheese, whatever works for your family's taste buds! Enjoy!!