Ham And Veggie Egg Muffins Recipe

Name: Ham And Veggie Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 2 tablespoons 1% low-fat milk; 4 slices black forest ham; 1/4 cup red bell pepper; 1/2 small yellow onion; 1/2 cup white mushroom; 1 tablespoon Italian parsley; 1/2 cup cheddar cheese; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil

Servings: persons

6 eggs
2 tablespoons 1% low-fat milk
4 slices black forest ham
1/4 cup red bell pepper
1/2 small yellow onion
1/2 cup white mushroom
1 tablespoon Italian parsley
1/2 cup cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

1
Chop and Saute all vegetables and ham in olive oil until tender.
2
Spray Muffin tin with non stick spray.
3
Evenly distribute vegetables in a muffin tin.
4
Sprinkle shredded cheese over vegetables.
5
Scramble eggs milk salt and pepper in a bowl.
6
Evenly distribute egg mixture into muffin tin should be no more than 2/3 full.
7
Bake 350 degrees for 15 to 20 minutes top should be golden brown.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 eggs, 2 tablespoons 1% low-fat milk, 4 slices black forest ham, 1/4 cup red bell pepper, and more.

Yes, Ham And Veggie Egg Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ham And Veggie Egg Muffins

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