Ham, Egg and Cheese Muffins

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I’ve been making these muffins for a long time. I use all kinds of ingredients depending on what I have on hand.  Basically, if you have eggs, cheese and a muffin tin you are good to go!  The thing I love about making egg recipes in bulk is that eggs are really freezeable and it’s great to have a breakfast ready to go when you wake up without all the cooking.  Now usually we eat these all up before I get a chance to freeze them. I put them in the fridge and they are typically gone in a few days.  Sometimes I even have one for a snack in the afternoon.

Ham and Cheese Egg Muffins (Makes 12 muffins)

Ingredients:

10 eggs

1/4 cup milk (or buttermilk, half and half, cream)

1 lb shredded cheddar cheese

5 scallions, chopped

7 oz smoked ham, chopped

cooking spray

muffin tin

Directions:

PRE-HEAT OVEN TO 325 DEGREES

1. SPRAY YOUR MUFFIN PAN WITH COOKING SPRAY!!! (I felt like this needed all caps because I have thrown away muffin tins after forgetting this step because I just couldn’t get all the eggs cleaned out no matter how hard I tried and at some point you just think to yourself well I guess I’ll just go get another one at Target!)

2. Put your chopped ham on the bottom of the pan

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3. Sprinkle the chopped scallions over the top of the ham

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4. Whisk your eggs and milk in a bowl (preferably one with a spout)

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5. Pour egg mixture evenly over all 12 muffin cups

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6. Top each muffin with cheese

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7. Bake at 325 degrees for 25-30 minutes (check them at 25 minutes and see if you need more time)

8. Let muffins rest for 5-10 minutes (if you can!)

ENJOY!!

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