Egg Muffins! (Scrambled Egg Muffins and Egg & Ham Cup Muffins)

Good morning! I am still trying out breakfast ideas and found two that all the boys seemed to enjoy. Egg muffins!

I have two different versions today: scrambled egg muffins and eggs baked in a ham cup. Both recipes are very easy to make, although the scrambled eggs are a little easier to customize and we have tried a lot different toppings with them. I have even managed to get Bernardo to eat one made with egg whites. Although the eggs never look great when I try to take pictures of them, but they really are tasty!

Some tips and tricks I've learned along the way:

• I found the ones made with egg whites do not rise much, so you can fill the muffin pan almost to the top. However, the scrambled egg (made with the whole egg) does rise, so I would not fill more than 3/4 of the muffin pan. 
• For the veggie toppings, I would lightly saute any onions and peppers before placing in the egg mixture to bake. When I baked the eggs, I found the raw veggies did not soften much during cooking. 
• If you are using ham, the small diced ham will sink to the bottom. However, if you are using pieces of lunch meat ham, the ham will stay suspended in the egg mixture.

Scrambled Egg Muffins

You will need:

• 1 egg (or egg white) per muffin
• Salt and pepper to taste
• Toppings: grated cheese, diced ham, pieces of bacon, sauteed onions/peppers/etc.
• Non-Stick spray or Cupcake/Muffin Wrappers (Even with greasing my muffin pan, the eggs still stuck to the pan. My eggs worked better when I lined the muffin pan with the wrappers.)

Directions:

1. Preheat oven to 350 degrees F.
2. Grease muffin pan well, or line with wrappers. 
3. In a bowl, beat egg to scramble.
4. Add in salt, pepper, and toppings.
5. Pour into pan. (Remember not to fill more than 3/4 full for the scrambled egg!)
6. Bake 20-25 minutes, or until egg is baked and toothpick comes out clean.
7. Eat or store. To store, cool completely. Store in the refrigerator in an airtight container for up to a week. To freeze, individually wrap in plastic and store in a freezer bag or airtight container. To eat from frozen, remove plastic wrap and microwave. You can microwave frozen, or thaw the night before to reheat in a toaster oven or in the microwave. You can store frozen for up to a month.

Egg and Ham Cup Muffins
You will need:

• Non-stick spray 
• 1-2 slices of ham per egg muffin 
• Shredded cheddar cheese
• Eggs (1 per muffin)
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F. 
2. Grease muffin pan.
3. Line each muffin spot with a slice or two of ham. You want the ham to cover the whole muffin cup and to stick out over the edges. If there is a gap, your egg will escape.
4. Place some cheddar cheese on top of the ham.
5. Carefully crack your egg on top of the cheese and season (if desired) with salt and pepper.
6. Bake until eggs are cooked, about 12-15 minutes.
7. Eat or store. To store, cool completely. Store in the refrigerator in an airtight container for up to a week. To freeze, individually wrap in plastic and store in a freezer bag or airtight container. To eat from frozen, remove plastic wrap and microwave. You can microwave frozen, or thaw the night before to reheat in a toaster oven or in the microwave. You can store frozen for up to a month.

 PDF Files for easy printing:
Egg & Ham Cup Muffins
Scrambled Egg Muffins