Description
Egg Muffin Cups with Ham and Cheese make an ideal grab-and-go breakfast for hectic mornings. They’re protein-packed, flavorful, freezer-friendly, and perfect for meal prep.
Ingredients
4 large eggs
¼ cup whole milk
½ teaspoon dry mustard
¼ cup grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ½ cups cubed bread (sourdough, French, or white bread)
1 small tomato, seeded and diced
1 cup diced ham (about 3 ounces)
½ cup fontina cheese (about 4 ounces), cubed
2 tablespoons fresh basil, thinly sliced
Instructions
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Prepare the egg mixture: In a mixing bowl, whisk together the milk and dry mustard until fully blended. Add in the eggs, Parmesan, salt, and pepper, and whisk again until smooth.
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Combine the filling: In a separate bowl, mix the cubed bread, diced ham, tomato, fontina cheese, and basil until evenly distributed.
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Fill the muffin cups: Spray a 12-cup muffin tin (or a 6-cup popover pan) with non-stick spray. Evenly divide the bread mixture among the cups.
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Add the egg mixture: Whisk the egg mixture again, then pour it over the bread mixture in each cup, filling them about ⅔ of the way.
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Chill (optional): Cover the pan with plastic wrap and refrigerate for at least 1 hour or overnight for deeper flavor.
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Bake: Preheat the oven to 350°F. Bake for 20–30 minutes, until the eggs are fully set and gently pulling away from the sides.
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Cool and serve: Let the muffins rest in the tin for 5 minutes before removing. Enjoy them warm, at room temperature, or refrigerate for later.
Notes
Use day-old bread for the best texture.
Refrigerate for up to 5 days or freeze individually wrapped for up to 3 months.
Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 83 kcal
- Sugar: 1 g
- Carbohydrates: 4 g
- Protein: 6 g