These dainty little egg cups pack a powerful punch. Filled with protein, and zero grains (that means they are gluten free of course!), egg muffin cups don’t have to be reserved for breakfast only. Fresh out of the oven, warmed up in the toaster oven, or straight out of the fridge, these are perfect for the lunch box and make a filling and tasty after school snack. If you struggle with cravings in the afternoon, grab a couple of these and you’ll be good to go until dinner. I’m warning you now, Make a double batch ahead of time, you’ll be glad you did!
Ham and Egg Muffin Cups
8 large eggs
1/2 c. whole milk or whole milk kefir
1/2 tsp. freshly ground pepper
1/4 tsp. salt
4 ounces thinly sliced ham, chopped
1/3 c. grated Parmesan cheese
1 Tb. dried basil and/or parsley (I used fresh basil and it was delicious!)
2-3 Tb. butter
In a medium bowl, lightly beat eggs by hand with a whisk or fork. Add all remaining ingredients and stir to combine. Line a muffin tin with paper cups (or you could grease it instead, but using the paper cups makes clean up much easier as well as allowing to reheat the muffins easily in the toaster oven). Add a small dollop of butter (~1/2 tsp) to each paper cup. Pour egg mixture into muffin tins, filling each one about 2/3 full.
Bake at 350 degrees F for about 15-20 minutes, until set. They will puff up while baking, but then deflate once removed from the oven.
tip: If you are planning to reheat these pull them out of the oven when the muffins on the side are set, but the ones in the middle still have a little jiggle.
Variations:
Chopped green onion
Bacon- cook and chop into “bits”
Shredded zucchini
Smoked salmon and chives- in the middle of each cup add a little dot of cream cheese before cooking
Chicken sausage
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