Ham And Egg In A Muffin Tin Recipes

HEALTHY HAM AND EGG MUFFINS

This is a quick and healthy breakfast option that you can make in advance and freeze. Simply reheat on your way out the door in the morning. These freeze well and can be reheated at anytime.

Provided by Darcy Loo

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Healthy Ham and Egg Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 2 g, Cholesterol 104.9 mg, Fat 6.3 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 332.7 mg, Sugar 1.1 g

Ingredients

cooking spray
6 large eggs
1 ½ cups frozen chopped spinach, thawed and drained
1 cup chopped red bell pepper
7 ounces diced fully cooked ham
¾ cup egg whites
¼ cup crumbled feta cheese
2 tablespoons water
salt and ground black pepper to taste

HAM AND EGG IN A MUFFIN TIN

Make and share this Ham and Egg in a Muffin Tin recipe from Food.com.

Provided by Latchy

Categories Breakfast

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

Ham and Egg in a Muffin Tin image

Steps:

Spray a 6 hole muffin tin with olive oil or canola oil.
Line each muffin hole with a slice of ham and then break an egg into each hole. Add salt and pepper to taste, then top with a teaspoon of cream.
Add a sprinkle of parmesan cheese then the chopped parsley.
Put into the top of a preheated oven at 175 degrees Celsius, or 350 degrees Fahrenheit, for approximately 7 to 8 minutes until egg is cooked.
Serve with sour dough bread toast.

Ingredients

6 slices of good quality round ham
6 eggs
salt and pepper
6 teaspoons cream
parmesan cheese, grated, to your taste
parsley, chopped, to your taste

MUFFIN-TIN SCRAMBLED EGGS

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

Muffin-Tin Scrambled Eggs image

Steps:

Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 257mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

Ingredients

24 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 jar (4 ounces) sliced mushrooms, finely chopped
1 can (4 ounces) chopped green chiles
3 ounces sliced deli ham, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese
Pico de gallo, optional

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Ham And Egg In A Muffin Tin Recipes

HEALTHY HAM AND EGG MUFFINS

This is a quick and healthy breakfast option that you can make in advance and freeze. Simply reheat on your way out the door in the morning. These freeze well and can be reheated at anytime.

HAM AND EGG IN A MUFFIN TIN

Make and share this Ham and Egg in a Muffin Tin recipe from Food.com.

MUFFIN-TIN SCRAMBLED EGGS

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois

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