These freezer friendly egg muffins are easy, delicious and the perfect breakfast or snack on the go.
Author: The Seasoned Mom
6ouncesabout 1 cup diced cooked ham
1 ½cupsshredded cheddar cheese
½cupfinely chopped onion
½cupfinely chopped green bell pepper
½cupfinely chopped red bell pepper
Preheat oven to 375°F/190°C.
Spray 18 muffin cups with cooking spray or line with silicone liners. Set aside.
In a large bowl, whisk together eggs, milk, and seasoned salt.
Stir in the ham, 1 cup of the cheese, the onion, and the bell peppers.
Use an ice cream scoop or a ¼-cup measure to scoop the egg mixture into the prepared muffin cups.
Sprinkle remaining cheese on top.
Bake for 20-25 minutes, or until egg is cooked through and cheese is golden brown on top.
Allow muffins to cool in the pan for about 5-10 minutes before removing from the muffin tin.
Once the muffins are completely cool, you can store them in an airtight container in the refrigerator for several days; or you can wrap each muffin individually in plastic wrap and foil and freeze. To reheat, simply microwave for about 30 seconds or reheat in a toaster oven.
Freezer-Friendly Western Omelet Egg Muffins
Amount Per Serving
Calories 113Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 530IU11%
Vitamin C 10.9mg13%
* Percent Daily Values are based on a 2000 calorie diet.