6.26.2015

Ham & Egg Muffin Cups

During the school year, I am really bad about eating breakfast.
In fact, I don't eat breakfast during until about 10am & I usually just have a Luna bar or Kind bar in between classes. 
So, this summer, I am making a conscious effort to eat a better breakfast, so I've been making batches of my Ham & Egg Muffin Cups.

  Here is what you need:
- 8 eggs
- 1 cup of cubed ham
- 1/4 cup of shredded cheese
- 1 cup of chopped veggies
(In this batch, I used red & yellow cherry tomatoes, but the possibilities are endless! You can chop up bell peppers, mushrooms, spinach, green onions, etc. For my batch next week, I am adding in shredded zucchini since we have so much from our garden)
- Salt & Pepper (to taste)

 Directions:
 Crack the 8 eggs in a bowl:
 Whisk and add your salt & pepper
 Chop up 1 cup of veggies. 
(Again, I used red & yellow cherry tomatoes, but the possibilities and combinations are endless! You can chop up bell peppers, mushrooms, spinach, green onions, zucchini, etc)
For the ham, I use Hormel cubed ham. It comes in a resealable package with 2 cups of cubed ham. Perfect for this recipe (and the cubed ham is perfect for salads!)
 Add the chopped veggies, ham & shredded cheese to the eggs. Stir together.
 Take a muffin tin and spray generously with a non-stick cooking spray:
Put about 1/4 cup of the mixture in each tin:
 Bake at 350 for 16-18 minutes:
 These will pop right out of the muffin tins!
 You can eat them right out of the oven, no need to let them cool!
 The inside is nice & fluffy and perfectly cooked:
 My favorite way to eat them is with Cholula sauce on top. I love that stuff!
 Each batch makes 12 muffin cups!
I store them in an airtight container in my fridge (they store up to 4-5 days) You could also freeze them.
In the mornings, you can wrap them up in a paper towel & heat them up in the microwave for 20 seconds or so.
It's good to start your morning off with protein and these Muffins cups are packed full of protein (and veggies!)
These are also really yummy on a toasted English Muffin...it's like the healthy homemade version of an Egg McMuffin :)

Hormel Foods Extended Family Blogger

Disclosure: This post was written as part of my participation in the Hormel Foods Extended Family Blogger Program. While Hormel Foods provides me material and necessary resources to complete various activities, the thoughts and statements in this post are my own.

I would love to know what combo of veggies you will use when you make these!
Enjoy!

5 comments:

  1. These look delicious! Thank you for sharing!

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  2. These look so yummy! I think we are going to have to try these!

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  3. Yum! I would use spinach and turkey sausage :)

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  4. I've made these too quite a bit (spinach and ham are my fav) and they're nice to take to work! I've found that freezing them however gives the eggs a funky watery texture when they reheat :/

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  5. The original recipe instructed you to roast the red peppers, buy menstrual cup

    ReplyDelete

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