Egg Muffins with Ham and Cheese
Individual egg muffins with ham, cheese, and bell pepper. Great for a snack and hold their shape well after baking.
- Time
- 25 min
- Serving
- 489 kcal
- Ingredients
- ≈ $1.98
- Protein
- 33 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 3 pcs
- 2 Hampack 300 g ≈ $2.85 40 g
- 3 Hard cheesepack 200 g ≈ $2.70 30 g
- 4 Bell peppers≈ $6.00 per kg 60 g
- 5 Green onionspack 50 g ≈ $1.30 10 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
- 8 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 180 °C and lightly grease the molds with oil.
Dice the ham2 and bell4 pepper finely, and slice the green5 onion.
Beat the eggs1 with a fork with salt and pepper until smooth.
Divide the ham2, pepper, onion, and grated cheese among the molds, then pour in the eggs1 almost to the top.
Bake for 15–18 minutes at 180 °C until the muffins rise and the centers are set.
Cool for 3 minutes in the mold, then remove.
Tips
- Why it works
- Fill the molds almost to the top, because at 180 °C the eggs puff up, then settle a little as they cool and keep their portion shape.
- Substitutions
- Swap the ham for 40 g of boiled sausage or chicken. You can replace 30 g of hard cheese with the same amount of semi-hard cheese.
- Common mistakes
- Most often the muffins are overbaked: a dry crust forms on top and the edges darken before 18 minutes.
- Storing and reheating
- Keep in the fridge for up to 3 days. Reheat for 30–40 seconds in the microwave or for 5 minutes at 160 °C.
- Serve with
- Serve as a snack with a slice of bread and a fresh cucumber, or put 2 muffins in a lunch box.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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