Egg Muffin Cups

Egg muffin cups from Festival Foods


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


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.

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.