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These breakfast Egg Muffins are a quick and easy breakfast – so delicious and perfect to grab on the way out the door! They are great for a make-ahead breakfast that is low carb and full of protein, for the kids or meal prep. the breakfast muffins are loaded with eggs, ham and cheese they reheat great.
Author: Julie Evink
1. Ingredients for Ham and Cheese Egg Muffins
- 🥚 Eggs – Farm fresh eggs from a farmers market or store-bought (white or brown).
- 🥛 Milk – Whole milk is recommended, but 2% or 1% works too.
- 🧀 Shredded Cheddar Cheese – For gooey cheesy goodness, shred your own cheese from a block.
- 🍖 Diced Ham – Leftover ham is great, or grab pre-diced ham from the grocery store.
- 🧂 Salt & Pepper – Just a little to perfectly season the muffins.
2. How to Make Egg Muffins
1. Preheat the Oven
🔥 Preheat your oven to 375°F (190°C). Spray a muffin tin with non-stick cooking spray and set aside.
2. Prep the Ingredients
🧀 Shred the cheese and dice the ham. You can also use pre-shredded cheese and pre-diced ham for convenience.
3. Mix the Egg Mixture
🥄 In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper. Then stir in the ham and cheese.
4. Fill the Muffin Tin
🥄 Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.
5. Bake
🍳 Bake the egg muffins for 25 minutes or until the center is set.
6. Cool and Serve
🌡 Allow the muffins to cool for a minute or two before removing from the pan. Serve right away or cool to room temperature for storage.
3. How to Store Egg Muffins
- Fridge: Store in the fridge in an airtight container for 3-4 days.
- Freezer: Freeze for up to 2 months. Cool completely, wrap individually in plastic wrap, and store in a freezer-safe zip-top bag.
4. To Reheat
- Microwave: Reheat for 30-60 seconds until warm.
- Oven: Reheat at 350°F for about 10 minutes.
These egg muffins are perfect for meal prep, quick breakfasts, or as a protein-packed snack!