Egg Muffin Cups

Ingredients:

12 eggs

1/4 cup milk

1 cup diced ham

1 cup shredded cheese (your choice Swiss, cheddar, whatever)

1/4 cup chopped scallions (optional)

Salt and pepper

Directions:

Preheat oven to 350° degrees. Generously spray a 12-count muffin tin with cooking spray. Whisk together the eggs and milk. Stir in the ham, cheese and scallions, and a little salt and pepper if you like.

Use a soup ladle or ice cream scoop and fill each muffin cup. Bake for 15 to 20 minutes or until eggs are cooked. Remove egg cups from pan.

Notes:
You can keep this in the fridge for 4 to 5 days. Great for a quick breakfast on the run. Just pop in the microwave for 30 to 60 seconds to re-heat.

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