Introduction: Ham & Cheese Egg Muffins
Easy Ham and Cheese Egg Muffins
Put in gloves if you have food allergies.
Set rack in oven to fourth shelf from the top of the oven
Preheat oven to 325⁰ for 20 minutes
Step 4: Required Items
Gather items below:
Medium size bowl
Cutting surface (board)
Measuring cup with a spout for pouring
Muffin Tin with 6-12 molds
Oven mitts or towels
¾ Cup diced ham
¾ Cup diced cheddar cheese
Salt and pepper
Place one muffin cup into each empty mold in the muffin tin
Spray each muffin cup with cooking spray
Dice ham into 1/8th inch squares - set aside
Dice cheese into 1/8 inch squares – set aside
Crack all of the eggs into bowl; remove all shell pieces that accidentally fall into bowl and discard
Add a pinch of salt and pepper
Stab the yolks of the eggs with a fork to break them
Stir the eggs with the fork in the bowl, vigorously, until well mixed
Pour the egg mix into each muffin cup; about ¾ full, leaving room at the top for ham and cheese
Add 1 tablespoon of the diced ham to egg mixture in each muffin cup
Add 1 tablespoon of the diced cheese to egg mixture in each muffin cup
Once oven is finished preheating place the muffin tin in the center of the oven rack and close the oven door
Set timer for 20 minutes
After 20 minutes use oven mitts or towels to pull muffins out of the oven
Insert a toothpick into the center of one of the muffins
Pull the toothpick from the muffin; if it is without any sticky egg residue the muffins are finished cooking
If residue exists on the toothpick place muffins back in the oven for another 3 minutes
After 3 minutes take the muffins out of the oven
Reinsert a new toothpick, pull it out, check for egg residue
If there is residue again repeat steps 23-25
Remove egg muffins from muffin tin to prevent further cooking
May be served hot or cold. Makes 12 egg muffins.
Recipe can be halved or quartered. One egg is equivalent to one muffin.
We have a be nice policy.
Please be positive and constructive.