Egg Muffin Cups (with Ham and Cheese)
These egg muffins cups with ham and cheese are light and custardy, so simple to make, easy for meal prep, and perfect for breakfasts on the go.
Servings 12 muffins
Calories 83kcal
Ingredients
- 4 eggs
- ¼ cup whole milk
- ½ teaspoon dry mustard
- ¼ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ½ cups cubed bread , sourdough, french bread, or white bread
- 1 small tomato , seeded and diced
- 1 cup diced ham , (3 ounces)
- ½ cup fontina cheese , (4 ounces), cut into small cubes
- 2 tablespoons fresh basil , thinly sliced
Instructions
- In a bowl, whisk milk and dry mustard together until well blended. Add eggs, Parmesan cheese, salt, and pepper. In a separate bowl, combine bread, ham, tomato, cheese and basil.
- Spray a non-stick 12-cup muffin tin or 6-cup popover pan with cooking spray. Evenly load each cup with the bread mixture. Whisk the egg mixture again and pour it evenly over the bread mixture or until the cups are ⅔ full. Cover with plastic wrap and refrigerate for at least one hour or overnight.
- When ready to bake, take the tins from the fridge and preheat the oven to 350°F. Bake for 20-30 minutes until the eggs are set and begin to pull away from the sides of the tin. Cool the muffins in the tin for 5 minutes before removing. Enjoy warm, at room temperature, or store in the fridge. The muffins will keep for 3-4 days in the refrigerator.
Notes
Egg muffins will keep stored in an airtight container in the fridge for about 4 or 5 days, and in the freezer for about 3 months.
Nutrition
Calories: 83kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 360mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg