I am always looking for new ideas for breakfast. I never have time to eat before I leave the house and always end up eating breakfast at my desk after I drop my boys off at school.
I have seen recipes for these ham & egg muffins and knew they would be something good to try as opposed to picking up something unhealthy on the way to work. Most of the recipes were pretty simple with just ham, eggs & shredded cheese.
I wanted to skip the cheese to save calories. I decided to add lots of fresh veggies to increase the nutritional factor for the muffins.
I added fresh spinach, mini sweet peppers (red, yellow & orange), mushrooms and jalapenos. You can definitely skip the jalapenos if your family does not like the added heat.
Add your chopped veggies to a preheated skillet coated with 1 TBSP. of olive oil. Cook until veggies are slightly tender. You don’t want to cook all the way because they will continue to cook in the oven.
Take sliced ham and place 1 piece into a greased muffin tin. If your ham is sliced pretty thin, you might need to use 2 slices. Gently fold the edges of the ham over so it makes a cup to pour the eggs into.
In a separate bowl, whisk together 12 eggs. Add salt & pepper to taste.
I used a 1/4 cup measuring cup to put the mixed eggs into the muffin tins. Then I used a heaping TBSP. full of the cooled veggies. It is important to make sure the veggies are cooled so they do not start cooking the eggs too early.
Bake at 350 for 20 – 25 minutes or until eggs have set. These can be kept in an airtight container for 2 to 3 days. Reheat for breakfast in a damp paper towel. I hope that you enjoy!
12 Slices Ham – If Sliced Thinly, You Will Need 24 Slices
10 – 12 Mushrooms – Sliced
7 – 8 Mini Sweet Peppers – Halved, Seeded & Diced
2 – 3 Jalapenos – Halved, Seeded & Diced
Large Handful of Spinach – Chopped Roughly
12 Eggs -Beaten
1 TBSP. Olive Oil