Muffin Tin Eggs
Muffin Tin Eggs; craveable crisped ham, green onions, Cheddar cheese, and egg baked to puffy, golden perfection. These egg muffins are a perfect topper for toasted English muffins or beside a salad for a full, light meal.
- nonstick cooking spray
- 11 ounces Hillshire Farm Premium Carved Slow Roasted Seasoned Ham
- 12 large eggs
- 1/2 cup whole milk or heavy cream
- 8 ounces extra sharp Cheddar cheese diced
- 1 bunch green onions trimmed of the root end, then thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Preheat your oven to 375°F. Generously spray 12 standard muffin tins with non-stick cooking spray and set aside.
Finely chop 11 ounces Hillshire Farm Premium Carved Slow-Roasted Seasoned Ham and add to a skillet over medium high heat. Fry, stirring frequently, until the ham is caramelized at the edges and fragrant. Remove the pan from the heat.
Use a spoon to divide the chopped, fried ham evenly between the muffin tin cups.
Next, divide the chopped green onion and diced Cheddar cheese between the muffin cups.
Beat together the eggs, cream or milk, salt, and pepper, until even in colour. Divide this between the muffin tins, pouring over the fillings.
Bake for 20 minutes, or until the muffin tin eggs are set at the center, dry to the touch, and golden brown.
Let the muffin tin eggs rest for 3 minutes before removing from the pans.
Calories: 227kcal | Carbohydrates: 1g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 247mg | Sodium: 704mg | Potassium: 190mg | Vitamin A: 530IU | Vitamin C: 0.4mg | Calcium: 183mg | Iron: 1.4mg