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Breakfast Egg Muffins Recipe

Name: Breakfast Egg Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12
Ingredients: 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top); 3-4 slices deli ham (look for preservative-free), chopped into bite-sized pieces; 1 cup shredded cheddar cheese; 8 large eggs; 1 cup milk; 2 teaspoons ground mustard; 1/2 teaspoon ground pepper (or more or less to taste); dried parsley, for garnish

Thriving Home

We love this easy Breakfast Egg Muffin recipe. It's made with simple ingredients that you likely have in your kitchen. These make a fabulous, freezer friendly breakfast. For sure worth a try!

Ingredients

3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)

3-4 slices deli ham (look for preservative-free), chopped into bite-sized pieces

1 cup shredded cheddar cheese

8 large eggs

1 cup milk

2 teaspoons ground mustard

1/2 teaspoon ground pepper (or more or less to taste)

dried parsley, for garnish

Method

Preheat oven to 400°F. Grease a muffin tin very well or use a silicone muffin tin.

Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.

Sprinkle ham pieces evenly in each tin.

Sprinkle cheese evenly in each tin.

Whisk together eggs, milk, ground mustard, and pepper.

Pour egg mixture evenly in each muffin tin.

Sprinkle a little dried parsley on the top of each one to add a pop of color.

Bake for 15-18 minutes or until golden brown on top and cooked through the middle.

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