Ham and Cheese Baked Egg Cups
Ham and cheese baked egg cups are the ideal, protein-packed breakfast that can be made ahead in a muffin tin and quickly reheated on busy weekday mornings.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 muffins
- 1 dozen large eggs
- 1/2 cup whole milk
- 6 slices Candian bacon diced
- 1/4 cup minced scallions
- 4 ounces shredded sharp cheddar cheese low fat
- salt and pepper to taste
Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicon pan
In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions and salt/pepper to taste.
Divide egg mixture evenly between 12 muffin tins (about 1/3 cup each) then sprinkle evenly with sharp cheddar.
Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.
If saving to eat later in the week, let cool completely before storing in an airtight container.
To freeze, wrap each egg muffin individually in plastic wrap then store in a plastic bag.
Reheat in the microwave for 60 seconds if refrigerated, 2-3 minutes if frozen.
Calories: 108kcal | Carbohydrates: 1.2g | Protein: 10.4g | Fat: 5.9g | Saturated Fat: 2.1g | Polyunsaturated Fat: 3.8g | Cholesterol: 190mg | Sodium: 188mg | Fiber: 0.1g | Sugar: 0.1g