Ingredients
6 large eggs
1/2 cup milk or heavy cream
1 cup cooked ham, finely diced
1 cup shredded cheddar or mozzarella cheese
1/2 cup red bell pepper, finely diced
2 tbsp fresh parsley or chives, chopped
1/2 tsp garlic powder
1/2 tsp baking powder (helps them puff up)
Salt and black pepper to taste
Instructions
1. Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously with non-stick cooking spray.
2. Whisk: In a large mixing bowl, whisk together the eggs, milk, garlic powder, baking powder, salt, and pepper until light and fluffy.
3. Assemble: Divide the diced ham, red bell pepper, shredded cheese, and herbs evenly among the 12 muffin cups. Pour the egg mixture over the top until each cup is about 3/4 full.
4. Bake: Bake for 20–22 minutes until the egg muffins are set in the center and lightly golden on top.
5. Serve: Let them cool for 5 minutes before removing from the pan. Serve warm or store in the fridge for up to 4 days!