Ham and Egg Muffin Cups
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Grab em and go! These handy egg muffin cups are great for entertaining or breakfast as you head out the door.
Course:
Breakfast/Brunch
Servings: 12 servings
Ingredients
- 12 slices ham square + 2/3 cup ham, diced
- 2 tsp olive oil
- 1 small onion diced (1 heaping cup)
- 1 garlic clove minced
- 11 large eggs
- 1/3 cup whole milk or half n' half
- 1 cup shredded cheddar cheese
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp parsley minced
Instructions
-
Preheat the oven to 375 degrees and coat a 12-cup muffin pan with cooking spray.
-
Line each muffin cup with a slice of ham. Sort of fold it to fit in the cup, but don't worry if it doesn't cover the cup fully.
-
Heat olive oil in a medium saute pan and add the diced onion and garlic. Saute over medium/low heat until translucent, about 5 mins. Remove from the heat and cool to room temperature.
-
In a large bowl whisk the eggs with the milk until well blended. Stir in the diced ham, cheese, salt, pepper, onions and garlic mixture, and parsley.
-
Divide evenly into the prepared muffin cups. The egg mixture will seep around the slice of ham to fill the cup.
-
Bake for 20-25 mins or until fully cooked and not wobbly. Serve warm or at room temperature.