BRUNCH HAM AND EGG MUFFINS
Have leftover ham and hard-cooked eggs? Then you can have this delicious dish finished in even shorter order.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place eggs in single layer in large saucepan or Dutch oven; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut eggs into quarters. Set aside.
- In medium saucepan, prepare sauce mix with milk and butter as directed on package. Stir in quartered hard-cooked eggs, lemon juice, dill and pepper. Cook and stir 2 to 3 minutes or until thoroughly heated.
- Place ham on microwave-safe plate; cover loosely with microwave-safe plastic wrap. Microwave on Medium for 2 to 3 minutes or until thoroughly heated.
- Place 2 muffin halves on each serving plate. Arrange ham slices on muffins. Spoon egg mixture over ham.
Nutrition Facts : Calories 520, Carbohydrate 32 g, Cholesterol 490 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 11 g, TransFat 1 g
HAM AND EGG MUFFINS
These six ingredient breakfast ham and egg muffins require less than 10 minutes of prep and make for a quick grab-and-go bite for busy days!
Provided by Dawn | Girl Heart Food
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit. Place muffin liners (parchment variety works best) into a muffin tin and spray with cooking spray. Note: Depending on what type of liners you use, they may stick to the muffins (so you'll have to take your time removing). Otherwise, you can either use a silicone muffin pan or (the easiest way) pour the egg mixture directly into the muffin pan that has been greased with butter or cooking spray. Let them cool a few minutes after making and gently run an offset spatula or knife around them to loosen.
- In a bowl, whisk eggs until well combined. To eggs, add cooked ham, bell pepper, cheddar cheese, black pepper and hot sauce. Whisk everything together. Distribute among muffin liners, filling up, and bake for 28 to 30 minutes or until eggs are cooked through.
- Serve and enjoy!
HAM AND CHEESE EGG MUFFINS
These Ham and Cheese Egg Muffins are such an easy delicious breakfasts on the go. Made with simple ingredients, and easy to freeze, your family will love these muffin tin eggs.
Provided by Lisa Longley
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees. Spray a muffin tin heavily with cooking spray. (Please note that a silicon muffin tin works best.) Set aside.
- In a large bowl, whisk together the eggs, milk, and spices.
- Stir in 1/2 cup of the shredded cheddar cheese, ham, and the green onions.
- Fill the muffin tins. Top with the reaming 1/4 cup cheese.
- Bake for 25 to 30 minutes or until the eggs pull away from the side of the muffin tin and are set in the middle.
- Store leftovers in the refrigerator for up to four days. Read here on how to freeze and reheat egg muffins.
Nutrition Facts : ServingSize 1 egg muffin, Calories 120 kcal, Carbohydrate 2.6 g, Protein 11.3 g, Fat 7 g, SaturatedFat 2.7 g, Cholesterol 198.5 mg, Sodium 271.6 mg, Sugar 1.8 g, UnsaturatedFat 3.3 g
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
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
HAM, EGG, AND CHEESE BREAKFAST SANDWICHES
Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.
Provided by MN_Aztec
Categories Breakfast Sandwiches
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
- Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
- Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
- Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg
HAM AND VEGGIE EGG MUFFINS
Make and share this Ham and Veggie Egg Muffins recipe from Food.com.
Provided by pilotman520
Categories Breakfast
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Chop and Saute all vegetables and ham in olive oil until tender.
- Spray Muffin tin with non stick spray.
- Evenly distribute vegetables in a muffin tin.
- Sprinkle shredded cheese over vegetables.
- Scramble eggs milk salt and pepper in a bowl.
- Evenly distribute egg mixture into muffin tin should be no more than 2/3 full.
- Bake 350 degrees for 15 to 20 minutes top should be golden brown.
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