Egg muffins

Egg muffins


Egg Mixture

  • 10 large eggs
  • 1/3 cup half and half
  • ¼ teaspoon EACH: salt, pepper, garlic powder


  • 1 cup cooked ham, diced.
  • ¾ cup finely chopped bell pepper, red or green
  • 2/3 cup sharp cheddar cheese, shredded
  • ¼ Parmesan cheese, shredded
  • ¼ cup green onions, finely diced
  • 2 tablespoons parsley, roughly chopped
Preparation time:

30 minutes

Portions: 12
Difficulty: Baja


Egg muffins


  • Preheat oven to 375° FGenerously spray muffin tins with nonstick cooking spray.
  • Use paper towels to remove excess moisture from the filling ingredients. 
  • Crack the eggs in a large bowl (preferably one with a spout) and pierce the yolks. Add the half and half, salt, pepper, and garlic powder. Whisk until just combined, but don’t overmix.
  • Toss together the fillings you’ll be using and spoon them into each muffin tin (about 2 tbsp. per tin). Pour or ladle the egg mixture on top so that each is nearly full, but with a little space at the top.
  • Bake for 18-20 minutes, the middle should be just slightly jiggly as it will continue to set when removed from the oven. 
  • Remove and let them cool in the muffin tins for 5 minutes. (They’ll deflate on top, that’s okay!) Use a butter knife to trace around the edge of the tin and gently lift out the eggs. Serve warm!


  • Grease the muffin pans generously so that they're easy to get out. It also makes cleanup easier.
  • Remove excess moisture from your filling ingredients for the best consistency.
  • You want about 1 cup of cheese and 1 + 3/4 cups of filling for 10 eggs.

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