Recipe: Ham, Egg and Veggie Breakfast Muffins

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My new favorite that I just started this week! 

  • 8 eggs
  • 12 slices of deli ham (nitrate free is best. I love Natural Choice Brand)
  • steamed broccoli (I love the steamer bags of broccoli from Trader Joes)
  • half chopped red bell pepper
  • half chopped onion
  • salt and pepper

 

  1. Preheat oven to 350.
  2. Whisk up the 8 eggs in medium bowl, I season a little with salt and pepper.
  3. Spray muffin pan, lay each slice in each muffin spot (my ham is thick enough to do just one slice per muffin spot)
  4. Your going to fill all 12 muffin spots. I had enough egg mixture with the 8 eggs to fill up all 12. 
  5. Pour in egg mixture a little over half way
  6. Put in bite size broccoli pieces in each one
  7. Sprinkle on top desired amount of shopped bell pepper and onions.
  8. Get knife or spoon and push down everything into egg mixture
  9. Put in oven for about 20-30 min. until egg doesn't look watery anymore.
  10. Once taken out let them cool down then you can put in containers for the week.
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I typically do 3 egg muffins each morning since you don't get a full egg in each muffin. Three is perfect :)


Enjoy!!