Ingredients
Scale
- 10 large eggs
- 1/4 cup whole milk or heavy cream
- 1 cup cooked ham, diced into small cubes
- 1/2 cup green bell pepper, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup yellow onion, finely diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray or olive oil
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick spray or use silicone liners. Finely chop your ham, bell peppers, and onions so they fit easily into the muffin cups.
- In a small skillet over medium heat, sauté the diced peppers and onions with a tiny splash of oil for about 3–5 minutes. This step removes excess moisture and ensures the vegetables are tender. Let them cool slightly before adding them to the egg mixture.
- In a large mixing bowl, crack all 10 eggs. Add the milk, salt, black pepper, and garlic powder. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
- Divide the diced ham, sautéed vegetables, and shredded cheese evenly among the 12 muffin cups. Pour the egg mixture over the fillings until each cup is about three-quarters full. Do not fill to the very top, as they will rise during baking.
- Place the tin in the center rack of the oven and bake for 20–25 minutes. The muffins are done when the centers are set and no longer jiggly. Let them cool in the tin for 5 minutes before using a plastic knife or spatula to gently pop them out.
- Cook Time: 40 minutes