Ham and Cheese Egg Muffins

Ingredients

• 10 whole large eggs
• 6 oz diced cooked ham
• 0.75 cup shredded sharp cheddar cheese
• 0.25 cup whole milk
• 3 whole green onions, thinly sliced
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tsp neutral oil for greasing

Instructions

1. Heat the oven to 350°F and brush a 12-cup muffin tin generously with the neutral oil for greasing, getting into the bottom edges so the muffins release cleanly.
2. In a large bowl, whisk the eggs, milk, salt, and black pepper for about 30 seconds, until the mixture is smooth and uniformly pale yellow with a light froth on top.
3. Stir in the diced cooked ham, green onions, and half the cheddar so the add-ins are evenly distributed throughout the egg base.
4. Divide the mixture among the muffin cups, filling each about three-quarters full, then sprinkle the remaining cheddar over the tops.
5. Bake for 18 to 22 minutes, until the muffins have puffed above the rims and the centers spring back when lightly pressed.
6. Cool in the tin for 5 minutes so they deflate gently and firm up, then run a thin knife around each muffin to release and serve warm.

Nutrition (per serving)

Calories

220

Protein

19 g

Fat

15 g

Carbs

2 g