Ham & Cheese Egg Muffins

Easy Ham and Cheese Egg Muffins

Step 1:

Put in gloves if you have food allergies.

Step 2:

Set rack in oven to fourth shelf from the top of the oven

Step 3:

Preheat oven to 325⁰ for 20 minutes

Step 4: Required Items

Gather items below:

Medium size bowl

Cutting surface (board)

Sharp knife

Fork

Timer

Measuring cup with a spout for pouring

Measuring spoons

Muffin cups

Muffin Tin with 6-12 molds

Toothpicks

Oven mitts or towels

Cooking spray

12 eggs*

¾ Cup diced ham

¾ Cup diced cheddar cheese

Salt and pepper

Step 5:

Place one muffin cup into each empty mold in the muffin tin

Step 6:

Spray each muffin cup with cooking spray

Step 7:

Dice ham into 1/8th inch squares - set aside

Step 8:

Dice cheese into 1/8 inch squares – set aside

Step 9:

Crack all of the eggs into bowl; remove all shell pieces that accidentally fall into bowl and discard

Step 10:

Add a pinch of salt and pepper

Step 11:

Stab the yolks of the eggs with a fork to break them

Step 12:

Stir the eggs with the fork in the bowl, vigorously, until well mixed

Step 13:

Pour the egg mix into each muffin cup; about ¾ full, leaving room at the top for ham and cheese

Step 14:

Add 1 tablespoon of the diced ham to egg mixture in each muffin cup

Step 15:

Add 1 tablespoon of the diced cheese to egg mixture in each muffin cup

Step 16:

Once oven is finished preheating place the muffin tin in the center of the oven rack and close the oven door

Step 17:

Set timer for 20 minutes

Step 18:

After 20 minutes use oven mitts or towels to pull muffins out of the oven

Step 19:

Insert a toothpick into the center of one of the muffins

Step 20:

Pull the toothpick from the muffin; if it is without any sticky egg residue the muffins are finished cooking

Step 21:

If residue exists on the toothpick place muffins back in the oven for another 3 minutes

Step 22:

After 3 minutes take the muffins out of the oven

Step 23:

Reinsert a new toothpick, pull it out, check for egg residue

Step 24:

If there is residue again repeat steps 23-25

Step 25:

Remove egg muffins from muffin tin to prevent further cooking

Step 26:

May be served hot or cold. Makes 12 egg muffins.

Step 27:

Recipe can be halved or quartered. One egg is equivalent to one muffin.