Easter Brunch Ham and Egg Muffin Cups
These egg muffins or egg cups are also the perfect serving size and are great for breakfast on the go….making those workday or school day mornings just a little bit easier!
This recipe makes 8 egg cups but you can add eggs and milk to make as much as you need. It works out to 3/4 of an egg to each cup but you can always add extra milk to stretch the recipe.
1 cup of skim milk
1 cup of chopped red bell peppers
1 cup of chopped fresh spinach
1/2 cup of shredded cheddar cheese
salt and pepper to taste
8 slices of deli ham (you can also use deli sliced turkey if you prefer)
In a medium bowl whisk together the eggs and milk.
Next add in all of the chopped vegetables and cheese – salt and pepper to taste.
I used peppers and spinach in this recipe but the neat thing is that you can use whatever veggies your family loves! I have used chopped yellow squash, tomatoes, spring snow peas, and mushrooms and everything seems to be super delicious!
Coat muffin pan with non-stick cooking spray. Line each cup with a slice of ham, pressing them down into the cups so only a little edge is showing.
Spoon the egg mixture into each ham lined cup right up to the top.
Bake in a preheated oven at 325°F for 15-20 minutes or until fully cooked. You can tell when they are done by the firmness of the egg cup. Using your finger, tap the top of the egg cup and if it is firm it is cooked.
These are great hot out of the oven with a side of fruit and toast but they also keep well in the refrigerator for up to a week in an air tight container. Just reheat in the oven or microwave.