Breakfast for 12
Breakfast Egg Muffins with ham
Eggs, cheddar, ham, and spinach bake in a muffin tin until firm for portable breakfast portions.
$0.63per serving $
40 minstart to table
12servings
AmericanGluten-freeLow-carbKid-friendlyBudgetBreakfastsHolidayBack to school
Ingredients
- 6 large eggs
- 1 cup half-and-half
- 1 1/2 cups shredded cheddar cheese
- 8 oz ham
- 1/2 cup spinach
- salt and pepper (optional)
Steps
- Heat the oven to 350 F and oil a 12-cup muffin tin.
- Whisk the eggs, half-and-half, salt, and pepper in a large bowl until blended.
- Stir in the cheddar, chopped ham, and spinach.
- Divide the mixture among the muffin cups and bake for 20 to 25 minutes, until the eggs are fully firm.
- Cool the muffins in the pan for 5 minutes before removing them.
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Kid-friendly American breakfasts 543Gluten-free American breakfasts 155Low-carb American breakfasts 87Gluten-free breakfasts 213