My favorite variation of this recipe is to just do egg, ham and onion. Note: Invest in the silicone muffin liners!! It is worth the purchase to save your pan and the clean up.
Easy Egg Muffins (one dozen)
10 eggs
1/2 lb. cooked ham, diced (we do deli slices, diced)
1/4 yellow onion, finely diced
1/2 green bell pepper, diced
1/2 hot pepper, (whatever is your favorite), diced
sea salt to taste
pepper to taste
olive oil for cooking
Preheat oven to 350. Place 12 silicone muffin liners in muffin pan.
Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.
Divide the ham evenly between the muffin cups.
Beat all the eggs in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
Scoop whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups.
Sprinkle the hot pepper on top of all the muffin cups evenly.
Bake in the preheated oven for 25 minutes, or until a knife inserted in the egg comes out clean. Serve hot.
If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month. If freezing, it's best to use a FoodSaver bag to prevent frost from accumulating.