Breakfast Egg Muffins with Ham & Cheese

Easy brunch idea! Breakfast Egg Muffins with Ham & Cheese. This make-ahead main dish is perfect for Easter or any family gathering. Can also be made in a 9 x 13 pan.

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings muffins

Calories 149kcal

Ingredients

6 eggs
1 1/2 cups half and half
1 cup sharp cheddar cheese finely grated
8 oz. package diced ham
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon garlic powder
6 slices bread no crust and cubed (use 7 if slices are small or thin.)

Instructions

Spray a 12 vessel cupcake pan with Pam.
Place cupcake pan on a cookie sheet.
Whisk two eggs in a large bowl until fluffy.
Add cubed bread and mix until the bread is saturated.
Divide egg/bread mixture into each vessel.
With a spoon, flatten the bread so it forms a crust on the bottom of each vessel.
Add the ham equally into each vessel.
Sprinkle the cheese on top of the ham. Use a heaping tablespoon for each vesssel.
Using the same bowl, whisk the remaining 4 eggs until fluffy.
Add half & half, mustard, salt, and garlic powder. Whisk well.
Ladle mixture into each vessel, filling to the top of the rim but not spilling out.
Refrigerate overnight or several hours.
When ready, preheat oven to 350 degrees F.
Bake for 40 minutes. Muffins should be golden brown and set in the middle.
Let cool for 5 minutes. Remove muffins from pan and serve warm.

Notes

Adaptations for a 9 x 13 pan:

Increase half and half to 2 1/2 cups.
Increase cheese to 2 cups.
Beat eggs in a large bowl.
Add remaining ingredients and mix together.
Pour into 9 x 13 pan sprayed with Pam.
Refrigerate overnight.
Bake 350 degrees F for 45-55 minutes.

Nutrition