Broccoli, Ham and Cheese Egg Muffins
An easy recipe you can make ahead (and even freeze!) for breakfast on-the-go or a simple brinner!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Preheat your oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray.
Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.
Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.
Divide the egg mixture evenly between the muffin cups. You'll need about 1/4 cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
Serving: 1muffin | Calories: 115kcal | Carbohydrates: 1g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 178mg | Sodium: 442mg | Potassium: 105mg | Vitamin A: 8.1% | Vitamin C: 12.3% | Calcium: 9.8% | Iron: 5.4%