Happy New Year to everyone! These egg muffins are a great way to start your new year off right. They’re healthy, packed with protein and very delicious!
I’m joining the bandwagon, as I do every January 1st, and vowing to lose a few pounds gained over the holidays. Another vow is to eat breakfast every morning. (Yep, I have been known to skip it, and turn into a big mean hungry grouch by 11 a.m) Plus, I know that eating breakfast is so important for a fast metabolism and will prevent over-eating later in the day.
These egg muffins can be made with any type of veggies and meat you would like. Of course, you can add a little cheese too. I skipped out on the cheese this time, but think I’ll definitely add some the next time.
8 large eggs
2 Tablespoons milk
1 cup diced Ham
1/4 cup chopped fresh chives
1/4 cup Red bell pepper, chopped
1/2 cup shredded cheddar cheese (optional)
DIRECTIONS: Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with non-stick spray.
In a medium bowl, whisk eggs and milk until just combined. Stir in ham, chives, bell pepper and cheese. Divide the egg mixture evenly to each 12 muffin cups. Bake for 20 minutes or until egg is set.
Let cool 5 minutes, then using a knife, loosen up the edges of each muffin and carefully remove. Serve and enjoy ♥
Makes 12 egg muffins. Serves 3-4