Breakfast Egg Muffins

RECIPE :

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. Preheat the oven to 375 degrees.
2. Crack the eggs into a large mixing bowl and add the half and half. Use a fork to pierce the yolks, then whisk the mixture with the fork until it is just combined.
3. Add ham, bell pepper, cheddar, green onions, parsley, salt, and pepper to the bowl. Stir with the fork to mix.
4. Spray a 12-cup muffin pan generously with non-stick cooking spray. Fill each cup with 1/3 cup of the mixture, filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to ensure some of the mix-ins are included in each measurement.
5. Bake in the preheated oven until the eggs are just barely set, approximately 19 to 23 minutes.
6. Allow the muffins to cool in the pan for about 5 minutes, then serve, or transfer them to a wire rack and let them cool for about 30 minutes before storing in the fridge or freezer.