These egg muffins cups with ham and cheese are mild and custardy, really easy to make, easy for meal prep, and preferrred for breakfasts on the go.

I don’t assume you could have too many easy, high-protein egg-based breakfast recipes up your sleeve. Dishes like my bacon, broccoli, and potato frittata, my healthful do-it-yourself Egg McMuffin, and my microwave egg caprese breakfast cups are wonderful to eat in your means out the door. These Egg Muffins with Ham and Cheese are but yet another recipe in order so as to add to your “breakfasts for busy mornings” assortment. The inspiration for these egg muffins cups was my ham and cheese breakfast casserole. They’ve the equivalent texture as an egg strata (an Italian egg and bread casserole, very like a savory bread pudding) with ham, cheese, and tomatoes added in. Among the best half about these egg muffins is it’s possible you’ll swap out parts and make them your private. Plus, it’s possible you’ll prep them the night sooner than and bake throughout the morning in beneath Half-hour. Or, bake and reheat for a minute when you’re capable of eat them.

Why You’ll Love Them

• Egg Muffins are great customizable—customise them with irrespective of parts you’re craving: purple peppers, mushrooms, bacon, sausage, and utterly completely different cheeses and herbs. It’s your cup and your choice.
• They’re meal prep-friendly
• Egg muffins are protein-rich so that they’ll protect you full until lunchtime

Egg Muffins Components

You don’t need many parts to make these egg muffins cups. Bear in mind, these are merely customizable too, so be completely satisfied to swap out alongside along with your favorite flavors. Proper right here’s what you’ll need:

• Eggs—large eggs work best
• Milk–I exploit full milk to make the eggs further custardy, nonetheless half-and-half or 2% will work
• Dry mustard–this lends a pleasing, refined tangy, savory style
• Parmesan cheese–Parmesan supplies a salty tang and melts into the egg
• Kosher salt and freshly flooring black pepper–for seasoning
• Cubed bread–I exploit sourdough nonetheless you french bread or white bread work too
• Tomato–any type you need; or try sun-dried tomatoes
• Ham–I exploit straightforward deli ham proper right here, nonetheless any sort will do (or try bacon, cooked pancetta, or Canadian bacon
• Fontina cheese–I actually just like the meltiness of this creamy white cheese. You may also use comté, gruyere, Monterey jack, or medium cheddar
• Latest basil–I similar to the herbaceousness that basil supplies nonetheless parsley works too

Uncover your entire recipe with measurements below.

How one can Make Egg Muffins

These egg muffins are really easy to make, each little factor merely desires a minimal of 1 hour and as a lot as in a single day to soak and get glad). I actually like making these at night and letting them hang out in the fridge whereas I sleep. Then throughout the morning, poof, all I’ve to do is flip my oven on!

• Whisk the moist parts. In a bowl, whisk milk and dry mustard collectively until properly blended. Add eggs, Parmesan cheese, salt, and pepper.

• Combine the bread and completely different filling parts. In a separate bowl, combine bread, ham, tomato, cheese and basil.
• Prep your pan and bake. In a non-stick large muffin tin or popover pan, spray with cooking spray. Evenly fill the muffin cups with the bread mixture. Pour the egg mixture over the bread mixture until they’re evenly distributed or ⅔ full.
• Refrigerate the muffins for no less than one hour or in a single day. This helps the egg mixture soak into the bread.

• Bake the muffins. Throughout the morning, take them out of the fridge, preheat the oven to 350°F, and bake for 20-Half-hour until the eggs are set. Let sit throughout the pan for 5 minutes sooner than eradicating to eat or save at room temperature or throughout the fridge.

FAQ and Recipe Concepts

• How prolonged does it take to bake egg cups at 350°F? About 20-Half-hour or until your eggs have set and begin to drag away from the perimeters of the muffin tin.
• Why are my egg cups rubbery? Your egg cups should not be rubbery. In the event that they’re, you’ve attainable overbaked them.
• Plan ahead. Allow for ample time for the bread to absorb the liquid—a minimal of 1 hour and as a lot as in a single day.

Storage Concepts

• Egg muffins will protect saved in an airtight container throughout the fridge for about 4 or 5 days, and throughout the freezer for about 3 months.

Recipe Additions and Substitutions

• Make these in a 12-cup muffin tin or a 6-cup popover pan.
• As an alternative of ham, try cooked pancetta or bacon, or chopped Canadian bacon
• Add slivered spinach or kale
• I exploit full milk nonetheless half-and-half, 2% milk, or plain almond milk works too.
• I exploit sourdough or French bread nonetheless white bread or Texas toast will work
• As an alternative of up to date tomatoes, try sun-dried tomatoes
• Another melty cheese works properly nonetheless you would possibly moreover try goat cheese or feta cheese

What to Serve With These Egg Muffin Cups

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