Delicious ham and egg cupcakes for breakfast recipe that is ready in 20 minutes! Freezer-friendly, too!
As I was thinking about a great name for this recipe, I instantly thought of cupcakes. In a way they are like a cupcake, just in breakfast form made with eggs and loaded with ham pieces. You can even frost the cupcakes by adding shredded cheese on top; however, I love them with and without the cheese.
If you have already noticed, I am a huge fan of these cupcakes or muffins for breakfast – I have made paleo breakfast muffins and cheesy breakfast egg muffins. They all use the same base and I have just added different ingredients to them, in order to make each one stand out. I might just be a little obsessed with these because they are easy to make, plus you can have a weeks worth of breakfast ready in 20 minutes.
If you choose to not devour them the entire week, they are also freezer-friendly. You can keep the ones you think you will consume and then add the rest to a ziplock, write down what they are and the date, then freeze for up to 3 months. No time no thaw them, no worries – you can remove one or two for your serving and microwave them for 45 seconds to 1 minute.
If you are following a paleo or a whole 30 diet at this moment, you are lucky because these fit those plans. If you decide to add a little bit of frosting, also known as cheese, they will not be on plan for those specific diet. They are still nutritious and absolutely delicious.
- 12 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup diced ham
- ½ cup shredded cheese (optional)
- Preheat oven to 350 degrees, spray a muffin pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together the eggs, salt and pepper. Stir in the diced ham. Pour the mixture into the muffin pan until ¾ full. Add shredded cheese on top (optional). Bake for 25 minutes or until the tops are lightly browned and cooked fully.
Other recipes you might enjoy: