Ham & Cheese Egg Muffins

Easy Ham and Cheese Egg Muffins

Put in gloves if you have food allergies.

Set rack in oven to fourth shelf from the top of the oven

Preheat oven to 325⁰ for 20 minutes

Gather items below:

Medium size bowl

Cutting surface (board)

Sharp knife

Fork

Timer

Measuring cup with a spout for pouring

Measuring spoons

Muffin cups

Muffin Tin with 6-12 molds

Toothpicks

Oven mitts or towels

Cooking spray

12 eggs*

¾ Cup diced ham

¾ Cup diced cheddar cheese

Salt and pepper

Place one muffin cup into each empty mold in the muffin tin

Spray each muffin cup with cooking spray

Dice ham into 1/8th inch squares - set aside

Dice cheese into 1/8 inch squares – set aside

Crack all of the eggs into bowl; remove all shell pieces that accidentally fall into bowl and discard

Add a pinch of salt and pepper

Stab the yolks of the eggs with a fork to break them

Stir the eggs with the fork in the bowl, vigorously, until well mixed

Pour the egg mix into each muffin cup; about ¾ full, leaving room at the top for ham and cheese

Add 1 tablespoon of the diced ham to egg mixture in each muffin cup

Add 1 tablespoon of the diced cheese to egg mixture in each muffin cup

Once oven is finished preheating place the muffin tin in the center of the oven rack and close the oven door

Set timer for 20 minutes

After 20 minutes use oven mitts or towels to pull muffins out of the oven

Insert a toothpick into the center of one of the muffins

Pull the toothpick from the muffin; if it is without any sticky egg residue the muffins are finished cooking

If residue exists on the toothpick place muffins back in the oven for another 3 minutes

After 3 minutes take the muffins out of the oven

Reinsert a new toothpick, pull it out, check for egg residue

If there is residue again repeat steps 23-25

Remove egg muffins from muffin tin to prevent further cooking

May be served hot or cold. Makes 12 egg muffins.

Recipe can be halved or quartered. One egg is equivalent to one muffin.