Egg Muffins

A great make ahead or breakfast on the go, these Egg Muffins and super simple, and super versatile!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 90kcal

Author Deborah Harroun

Ingredients

12 large eggs
Salt and pepper
1/2 cup chopped spinach
3 tablespoons finely chopped onion
1/2 cup diced ham
1/4 cup shredded cheddar cheese

Instructions

Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
In a bowl, lightly beat the eggs. Season with salt and pepper.
12 large eggs, Salt and pepper
Divide the spinach between the 12 cups, followed by the onion and the ham. Add the whisked eggs, dividing evenly between the 12 cups. Top each cup with some of the cheese.
1/2 cup chopped spinach, 3 tablespoons finely chopped onion, 1/2 cup diced ham, 1/4 cup shredded cheddar cheese
Bake in the oven until puffed and cooked through, about 20 minutes.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition