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These ham, broccoli and cheddar egg muffins are just as delicious as they are convenient! Make a batch ahead of time and keep them in the refrigerator for an easy breakfast, lunch or snack throughout the week.
They’re especially handy for busy evenings when everyone is heading in different directions—a warm, protein-packed dinner that can be grabbed on the way out the door. Just pop them in the microwave to warm up, and you’ve got a delicious meal ready to go!
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Ingredients Method

Ingredients
  

Egg Mixture
  • 8 large eggs
  • 1/4 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
Filling
  • 1 cup diced ham
  • 1 cup frozen chopped broccoli -cooled according to package instructions, fully drained and cooled
  • 1 cup shredded cheddar cheese
  • 1/2 tsp dried mustard

Method
 

  1. Preheat oven to 350°.
    Either lightly spray 12 cup muffin tin with nonstick spray or line muffin tin with cupcake liners.
    Mix the egg mixture together – make sure the eggs are fully blended.
    Once the broccoli is cooled, combine the ham, broccoli, cheese and mustard into a large bowl. Stir well.
    Spoon filling into 12 muffin cups - cups should be about 2/3 filled. Carefully spoon egg mixture into each muffin cup to about 2/3 filled. To minimize spilling, I use a gravy ladle to spoon the egg mixture.
    Bake at 350° for 25 minutes. The muffins will be done when the tops of the muffin are browned and a knife inserted into the muffin comes out clean. Place on wire rack.
    HAPPY EATING!!