Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 30 minutes |
| Total time | 35 minutes |
Description
Ham and cheese egg muffins are the ideal, protein-packed breakfast that can be made ahead and quickly reheated on busy weekday mornings.
Ingredients
12
eggs 1⁄2 c
skim milk 6 sli
canadian bacon (diced) 1⁄4 c
minced scallions 4 oz
shredded cheddar cheese ds
salt and pepperInstructions
- Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray or use a silicon pan.
- In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the canadian bacon, scallions and salt/pepper to taste.
- Divide egg mixture evenly between 12 muffin tins (about 1/3 cup each) then sprinkle evenly with sharp cheddar.
- Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.
Notes
If saving to eat later in the week, let cool completely before storing in an airtight container.
To freeze, wrap each egg muffin individually in plastic wrap then store in a plastic bag.
Reheat in the microwave for 60 seconds if refrigerated, 2-3 minutes if frozen.
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