Breakfast Egg Muffins

🧂 Ingredients

• 10 large eggs
• 1/3 cup half and half
• 1 cup (heaping) small diced cooked ham
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions ((thinly slice white portion))
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, (or to taste)
• 1/2 tsp black pepper

👨‍🍳 Instructions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until mixture is just combined.

3. 3

   Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork to mix.

4. 4

   Spray a 12-cup muffin pan well with non-stick cooking spray. Fill each with 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).

5. 5

   Bake in preheated oven until eggs are just barely set, about 19 - 23 minutes.

6. 6

   Let cool in pan about 5 minutes then serve, or cool on a wire rack about 30 minutes before storing in the fridge or freezer.