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  • Breakfast
  • Healthy
  • Sides & Sauces
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Tagged:

  • bell pepper
  • cheddar cheese
  • eggs
  • green onions
  • half and half
  • ham
  • parsley
Egg muffins shown on a white serving platter over a wooden platter and a blue cloth. - 1

Breakfast Egg Muffins

Ingredients

  • 10 large eggs
  • 1/3 cup half and half
  • 1 cup (heaping) small diced cooked ham
  • 3/4 cup finely chopped red bell pepper
  • 2/3 cup shredded sharp cheddar cheese
  • 1/4 cup chopped green onions (thinly slice white portion)
  • 2 Tbsp chopped fresh parsley
  • 1/4 tsp salt, or to taste
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 375 degrees.
  • Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.
  • Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.
  • Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
  • Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.
  • Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.

Notes

  • Cooked sausage or chorizo
  • Cooked bacon
  • Feta or Swiss cheese
  • Cilantro, basil or dill or chives
  • Other types of peppers such as poblano or Hatch
  • Diced tomatoes
  • Sauteed mushrooms or spinach

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