Cheesy ham and egg breakfast muffins

Breakfast might be the most important meal of the day but it can also be the most repetitive. Many people stick to the same mundane meal each morning because it can be hard to find a new, nutritious and delicious dish that isn’t too difficult to whip up. Luckily, these bite-sized muffins are exactly what you are looking for. These can be made in bulk, popped in the fridge or freezer and reheated whenever you want. 

Try throwing in some extra herbs or veggies that you have lying around and serve these up as a snack or a full nutritious meal. Delicious!

Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 cup diced capsicum
• 1 cup fresh spinach or 3 tablespoons frozen (thawed)
• 3/4 cup diced ham
• 4 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup milk
• 1/4 cup grated cheddar

Method

1. Grease a 6 cup muffin pan. Set aside. Preheat oven to 180C. In a medium mixing bowl, whisk together eggs, salt, pepper, milk and cheese. Set aside.
2. In a medium frying pan, heat up olive oil. Add onion and pepper and cook until soft. Add ham and cook until slightly browned. Add spinach and cook until wilted (if using frozen and thawed, cook until heated up).
3. Place 1 tablespoon of veggie mixture into each muffin cup. Pour 1/4 cup of milk mixture into each muffin cup, over the veggies. It should come up almost to the top. Bake the muffins for 15 to 17 minutes, or until the eggs are set. Cool in pan for 10 minutes. Serve or cool completely and store in fridge for up to 1 day.