| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 24 servings |
Ingredients
- Cooking spray
- 20 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 8 ounces thinly shaved ham, diced
- 1 1/2 cups freshly grated Cheddar
- 1 large green bell pepper, cut into small dice
- 1 large onion, finely diced
Instructions
- Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.
- Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.
- With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.
- Within a minute or two, the casseroles will start to flatten just a little bit — this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 120 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 169 mg |
| Sodium | 223 mg |
Reviews
I made these this morning, really good! They were very simple with easy ingredients. Ate a couple for breakfast and now I have a bunch in the freezer for whenever I feel like a little bit of breakfast to eat! I have found, even though it’s only me, I love making good amounts of food so I can portion them out and freeze. It’s wonderful, when I don’t feel like cooking, to have meals in the freezer!! I will be keeping a supply of these in my freezer!
I made half the recipe. Getting them out of the pan was pretty easy. I actually had one in the middle that for some reason only cooked half way. I stuck them in the air fryer for a couple of minutes to tighten them up a bit and they were great.
I’ve been making these for years. Anything you would put in an omelette can go in these muffins, bacon, sausage bits, a little garlic powder etc. I do add 1 tsp baking powder per each dozen eggs. I have never had a problem with excess moisture as some have stated.
These were so good and easy to make. I only did half of all ingredients since it is just my husband and myself. It still made plenty to share with the A/C workers that were here. We all loved them. I topped them off with chopped scallions. Yum!
Awesome
Cc
Made these today and added mushrooms and sauted as one reviewer suggested. I took veggies out of pan and patted dry with paper towels and added to eggs. The rest of recipe as directed. I did PAM my muffin tin liberally, and cut recipe in half. Also, I took the muffins out after they had cooled just a minute or two as directed. No problem getting them out of pan. I am going to flash freeze as suggested since we are taking on a camping trip. When we warm them up, I think we will do in toaster oven so as to avoid the watery texture some have noted. Will update!
These are delicious! I made half the recipe because it’s only my hubby and me. I followed the recipe and they turned out perfectly. Will definitely make them again. Note: be sure to spray muffin pans well.
Fabulous recipe for quick and flavorful breakfast to go or to serve to guests at a brunch. I have made this several times in the last few years changing up the ingredients. Foolproof every time and freeze just fine for me. She says generously grease bottom of muffin cups and she means it, otherwise the bottom will stick. Kick up the flavor by frying all veggies with meat, then combine with eggs and cheese.
I froze these. I threw them in the microwave still frozen and they came out great. Not watery at all.