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.
Servings 12 muffins
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.
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.