Breakfast Egg Muffins
| Servings | Prep Time |
| 8servings | 20minutes |
| Cook Time |
| 35minutes |
|
|
Ingredients
- 8large Eggs2 cups/16oz/475ml
- 1.5 cups/12oz/350ml half and half
- 5oz/140g mushroomschopped
- 4oz/115g1 small Yellow Onionchopped
- 4oz/115g cheddar cheesegrated
- 4oz/115g cooked Canadian hamchopped
Instructions
- Heat up a pan and add 2 tbsps vegetable oil. Add chopped ham and sauté for 2 minutes until golden. Drain and set aside. To same pan, add chopped onions, pinch of salt and sauté until soft. Add chopped mushrooms, pinch of salt, ground black pepper and sauté until golden. Set aside to cool
- Crack eggs into a large cup or bowl with a spout (for easy pouring). Whisk until blended. Pour in half and half, 1/4 tsp coarse salt, 1/4 tsp ground black pepper and mix well.
- Heat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Oil or spray muffin tin, including rim of cups. Spoon ham into each cup. Spoon mushroom/onion mixture into each cup. Sprinkle cheese into each cup. Whisk egg mixture and pour into each cup. Fill 3/4.
- Cook in heated oven for 20 to 25 minutes until set. Cool on rack for 5 minutes, then go around each muffin with an offset spatula or butter knife. Let cool 10 minutes, then remove muffins from pan.
- Snip chives over top for a pretty presentation. This is a lovely dish at brunch.
Recipe Notes
