Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 10 large eggs; 1/3 cup half and half; 1 cup (heaping) small diced cooked ham; 3/4 cup finely chopped red bell pepper; 2/3 cup shredded sharp cheddar cheese; 1/4 cup chopped green onions ((thinly slice white portion)); 2 Tbsp chopped fresh parsley; 1/4 tsp salt, (or to taste); 1/2 tsp black pepper

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 12

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Ingredients

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10 large eggs1/3 cup half and half1 cup (heaping) small diced cooked ham3/4 cup finely chopped red bell pepper2/3 cup shredded sharp cheddar cheese1/4 cup chopped green onions ((thinly slice white portion))2 Tbsp chopped fresh parsley1/4 tsp salt, (or to taste)1/2 tsp black pepper

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Instructions

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Step 1

Preheat oven to 375 degrees.

Step 2

Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.

Step 3

Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.

Step 4

Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).

Step 5

Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.

Step 6

Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.