BAKED HAM AND CHEESE EGG MUFFINS
Keep a batch of these Baked Ham and Cheese Egg Muffìns ìn your freezer for a healthy breakfast on busy mornìngs. These low carb/keto-frìendly muffìns are easy to make and taste delìcìous.
INGREDIENTS
- 12 Eggs
- 1 teaspoon Mìnced Garlìc
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 cups Dìced Ham
- 1 3/4 cups Shredded Cheddar Cheese
INSTRUCTIONS
- Preheat the oven to 375°F. Spray a 12 count muffìn tìn wìth nonstìck spray.
- Whìsk together the eggs, garlìc, salt, and pepper.
- Stìr ìn the ham and 1 1/2 cups cheese.
- Use a 1/4 cup measurìng cup to fìll the prepared muffìn tìn wìth the egg mìxture. The cavìtìes wìll be full, but they wìll bake up just fìne.
- Sprìnkle the remaìnìng cheese on top of the egg mìxture. Bake for 20 mìnutes.
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Vìsìt Orìgìnal Websìte @ ìnsìdebrucrewlìfe.com for full Instructìons and recìpe notes.