Breakfast Egg Muffins
Ingredients
- 10 Large Eggs
- 1/3 Cup Half and Half
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1 cup cooked ham, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with non-stick cooking spray, set aside.
- Crack the eggs into a large mixing bowl. Whisk in the Half & Half, salt, ground black pepper, garlic powder and ground mustard.
- Divide the egg mixture evenly among the muffin cups.
- Top each cup evenly with cooked ham, diced red and green bell peppers and cheese.
- Bake for 22 to 25 minutes or until the eggs are set. Serve immediately or store in the refrigerator in an airtight container.
Nutrition
Calories: 115 kcal, Carbohydrates: 1 g, Protein: 9 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 155 mg, Sodium: 416 mg, Potassium: 107 mg, Vitamin A: 425 IU, Vitamin C: 8.7 mg, Calcium: 95 mg, Iron: 0.8 mg
