Breakfast Egg Muffins

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Egg muffins are great for a on-the-go breakfast or just for individual servings. Ingredients include eggs, milk, diced ham, potatoes, butter, cheese and seasonings.

I think you’ll really like this recipe. It’s easy, quick, delicious, uses simple ingredients and it makes twelve of the cutest little breakfast egg muffins.

Breakfast Egg Muffins Recipe

This recipe will make at least twelve or even thirteen breakfast egg muffins. But who has a muffin pan that has thirteen cavities? LOL!! So, the little egg mixture that is leftover I place in a paper bowl and heat up in the microwave for a little less than one minute and give to the dogs. That way there is no waste and there is breakfast for the whole family!

Ingredients

• 6 eggs
• Potatoes O’Brien with onions & Peppers
• 1/2 cup whole milk
• 3 Tablespoons butter melted
• 1 cup cubed ham
• 1 cup Colby Jack cheese freshly grated
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• non-stick cooking spray

Instructions

Prepare Pan

Prepare non-stick muffin pan(s) by generously spraying inside the cups with non-stick cooking spray. Then add potatoes into each cavity with just enough to cover the bottom and set aside. Why I say pan(s) is that you can use a 12-cup muffin pan or two 6-cup muffin pans.

Prepare Egg Mixture

Next, in a medium bowl add eggs, milk, salt, pepper, melted butter and whisk vigorously until combined. Then add cheese, ham, and whisk gently to combine. Pour egg mixture into muffin pan over the potatoes until the muffin cup is 3/4’s full or so.

Bake

Place muffin pan in a 350 degree Fahrenheit preheated oven and bake for 25 minutes. Carefully remove pan from oven and allow to cool for about 5 minutes. Then take a knife and slide around the inside edges of the muffin pan to loosen egg muffins. Carefully lift out or scoop out with a spoon. Serve and enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING BREAKFAST EGG MUFFINS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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