Breakfast Egg Muffins
Egg Muffins are the perfect grab-and-go and make ahead breakfast for busy mornings. These tasty egg cups are light and fluffy and loaded with ham, bell peppers and cheese.
Keyword egg cups, Egg Muffins
Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes
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.
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