Ham And Egg Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
• Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
• Bake in the preheated oven until set in the middle, 20 to 25 minutes.

Steps:

• Place English muffin halves on a baking sheet. Sprinkle with cheese. Bake at 350° for 3-4 minutes or until cheese is melted. , Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice. Place ham and hard-boiled eggs on each muffin half; top with sour cream mixture. Sprinkle with paprika if desired. Bake 15 minutes longer or until heated through.

Steps:

• Chop and Saute all vegetables and ham in olive oil until tender.
• Spray Muffin tin with non stick spray.
• Evenly distribute vegetables in a muffin tin.
• Sprinkle shredded cheese over vegetables.
• Scramble eggs milk salt and pepper in a bowl.
• Evenly distribute egg mixture into muffin tin should be no more than 2/3 full.
• Bake 350 degrees for 15 to 20 minutes top should be golden brown.

Steps:

• Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
• Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
• Preheat the oven to 350 degrees F.
• Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

Steps:

• Lightly oil 6 x 1/2 capacity muffin trays. Line with a slice of lean ham.
• Mix 100g ricotta, 40g grated reduced fat cheddar and some parsley in a bowl and dollop into trays.
• Crack an egg into each and back at 180C until egg just sets (15-20 minutes).
• Serve with tomatoes and baby spinach.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
• Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
• Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
• Pour egg mixture evenly into each muffin cup.
• Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

Steps:

• Spray a 6 hole muffin tin with olive oil or canola oil.
• Line each muffin hole with a slice of ham and then break an egg into each hole. Add salt and pepper to taste, then top with a teaspoon of cream.
• Add a sprinkle of parmesan cheese then the chopped parsley.
• Put into the top of a preheated oven at 175 degrees Celsius, or 350 degrees Fahrenheit, for approximately 7 to 8 minutes until egg is cooked.
• Serve with sour dough bread toast.