Egg, Ham, and Cheese Muffins

The ladies are all producing eggs now!  We are getting between 5 - 8 eggs a day!  I'm not complaining, but...not used to having so many eggs on hand, they were piling up in the fridge.

With that said, I wanted to make a recipe that used a lot of eggs.

I have made different kinds of egg muffins over the years, and there are plenty of recipes out there to try. What I love about this recipe is that it uses 12 eggs, yielding 12 muffins.  Now that's a muffin packed with some serious protein!

I whipped up two batches, quickly using up 2 dozen eggs.

I diced some ham for the meat.

Salt, pepper, and dried parsley were the seasonings.  

Sharp cheddar cheese and a bit of milk rounded out the ingredients.

I love the color that the parsley adds.

Egg, Ham, and Cheese Muffins

12 eggs

salt, pepper, dried parsley

1/2 cup milk

1 cup shredded sharp cheddar cheese

1 cup diced ham

Pre-heat oven to 350 degrees F. 

Spray muffin tin with non-stick cooking spray.

Whisk together the eggs and milk.  Season with a pinch of each: salt, pepper, and parsley.

Stir in ham and cheese.

Pour evenly into a 12 muffin tin.

Bake for 25 minutes or until set in the middle.

These egg muffins can be stored in the fridge and warmed up in the microwave throughout the week for breakfast or snacks.

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Metamorphosis Monday