Easy Egg Muffins Recipe

Looking for a quick, easy, and healthy breakfast option? These egg muffins are packed with protein, low in carbs, and completely customizable to suit your taste. Made with fluffy eggs, diced ham, fresh veggies, and melty cheese, these breakfast egg muffins are perfect for meal prep or an on-the-go breakfast. Whether you’re following a keto, low-carb, or gluten-free diet, these easy egg muffin cups are a delicious way to start your day. Great for busy mornings, brunch gatherings, or even as a snack, this recipe delivers convenience and flavor in every bite!

Ingredients

Egg Mixture:

• 10 large eggs
• ⅓ cup half-and-half
• ¼ teaspoon EACH: salt, pepper, garlic powder

Filling:

• 1 cup cooked ham (diced)
• ¾ cup bell peppers (red or green, finely chopped)
• ⅔ cup sharp cheddar cheese (shredded)
• ¼ cup Parmesan cheese (shredded)
• ¼ cup green onions (finely diced)
• 2 tablespoons fresh parsley (roughly chopped)

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Instructions

1. Prep the Oven and Muffin Tins
   • Preheat the oven to 375°F (190°C).
   • Generously spray the muffin tins with nonstick cooking spray to prevent sticking.
2. Prepare Filling Ingredients
   • Use paper towels to pat dry the diced ham and chopped bell peppers to remove any excess moisture. This helps avoid watery muffins.
3. Make the Egg Mixture
   • Crack the eggs into a large mixing bowl with a spout for easy pouring. Pierce the yolks and add the half-and-half, salt, pepper, and garlic powder.
   • Whisk until the mixture is just combined, avoiding overmixing.
4. Assemble the Muffins
   • In each muffin tin, spoon about 2 tablespoons of your prepared filling (ham, peppers, cheeses, onions, parsley).
   • Carefully pour or ladle the egg mixture over the fillings, filling each tin nearly to the top but leaving a small gap.
5. Bake and Cool
   • Bake for 18-20 minutes. The centers should be slightly jiggly when removed from the oven as they will continue to set while cooling. (Mine take approximately 18½ minutes.)
   • Let the egg muffins cool in the pan for 5 minutes. They will deflate slightly—this is normal!
   • Run a butter knife around the edges of each muffin tin to loosen the muffins, then gently lift them out. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy mornings or meal prepping.
• Customizable: Endless possibilities with different proteins, veggies, and cheeses.
• Nutritious: High-protein and low-carb, keeping you full and energized.
• On-the-Go Friendly: Conveniently portable for breakfast or snacks.

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Tips

• Prevent Sticking: Nonstick spray is essential. Silicone muffin tins are also a great alternative.
• Avoid Watery Muffins: Pat dry any ingredients with high moisture content, such as ham or bell peppers.
• Pour Carefully: Use a bowl with a spout for easier pouring and less mess.
• Check for Doneness: The centers should be slightly wobbly but not wet.

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Variations and Substitutions

• Protein Swaps: Substitute ham with cooked bacon, sausage, or turkey.
• Veggie Options: Add spinach, mushrooms, or zucchini for extra nutrients.
• Cheese Alternatives: Try feta, mozzarella, or Gruyère for different flavors.
• Dairy-Free: Replace half-and-half with almond milk or omit it entirely.

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FAQs

Q: Can I make these ahead of time?
A: Yes! Egg muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Q: How do I reheat them?
A: Microwave them for 30 seconds (refrigerated) or 1 minute (frozen).

Q: Can I skip the cheese?
A: Absolutely! The muffins will still be delicious without cheese.

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Serving and Suggestions

• Serve these egg muffins as part of a brunch spread with fresh fruit, yogurt, and pastries.
• Pair them with avocado toast or a side of roasted potatoes for a complete meal.
• Pack them for a quick breakfast, snack, or even a light lunch with a side salad.

These versatile, protein-packed egg muffins are the perfect addition to your weekly meal plan!