Egg Muffins with Ham, Cheese, and Bell Pepper
Savory egg muffins with ham, cheese, bell pepper, and parsley make a simple, protein-rich breakfast you can bake in a muffin tin.
Prep 10 min · Cook 20 min · Total 35 min · Makes 12 egg muffins
Ingredients
- 6 large eggs
- 1/2 cup diced ham
- 1/2 cup shredded cheese
- 1/4 cup diced bell pepper
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
- Heat the oven to 350°F (175°C). Coat a 12-cup muffin tin with the olive oil so the egg muffins release easily.
- Add the parsley, bell pepper, cheese, and ham to a medium bowl. Stir everything together until the add-ins are well mixed.
- Break the eggs into another bowl and whisk them until smooth. Season with salt and pepper to taste.
- Spoon the ham and cheese mixture evenly into the muffin cups, then pour the eggs over each one, filling them nearly to the top.
- Bake for 15-20 minutes, until the eggs are firm in the middle and the tops are lightly golden. Allow them to cool before serving.