Ham Egg Muffins
posted 2023 Sep by Mimi Council
These Ham Egg Muffins use up leftover ham from our Savory Mustard Herb Ham recipe. That makes these the perfect breakfast or brunch to serve during the holidays!
Ham Egg Muffins
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
These Ham Egg Muffins use up leftover ham from our Savory Mustard Herb Ham recipe. That makes these the perfect breakfast or brunch to serve during the holidays!
Ingredients
1/2 cup Organic Valley Grassmilk
1/2 cup Organic Heavy Whipping Cream
- 1 teaspoon organic dried sage
- 1 teaspoon organic dried parsley
- 1 teaspoon organic fennel seeds
- 1/2 teaspoon organic marjoram
- 1/2 teaspoon organic black pepper
-
8 ounces organic leftover ham (or deli slices)
- 1 cup organic spinach, chopped
- 1/2 organic red pepper, diced
- Organic avocado oil cooking spray
- Organic green onions, for topping
Directions
- Preheat the oven to 375°F.
- In a large bowl, add the eggs, milk, heavy whipping cream, sage, parsley, fennel seeds, marjoram, and black pepper. Whisk to combine completely.
- Dice the ham and add to the egg mixture. Add the chopped spinach, red pepper, and half of the cheese. Stir to combine completely.
- Grease the muffin pan well with cooking spray. Scoop the egg mixture into the muffin pan, filling cavities almost all the way full.
- Top the mixture with the remaining cheese.
- Bake for 20 to 25 minutes, until the egg is cooked and the tops look golden brown.
- To serve, add chopped green onions. Serve with ketchup or hot sauce.