Easy Egg Muffins
Looking for an easy yet healthy breakfast recipe? Even the kids can help assemble these breakfast treats, with a little adult supervision.
Easy Egg Muffins
INGREDIENTS
- 1 package (6 count) English muffins
- 6 eggs
- 6 cheese slices, Cheddar or your preference
- 6 slices of deli ham
- Butter
You will need a large baking sheet and a muffin tin for this recipe.
Directions
Preheat oven to 350 degrees.
Slice the English muffins in half. Butter each half. Then place the English muffin halves on a rectangle cookie sheet or large baking pan, buttered side up.
Place one cheese slice on 6 of the muffin halves, then place a folded slice of deli ham on the other 6 muffin halves. (You can use half of a ham slice if you prefer.)
Prepare a muffin tin (a tin for large muffins works best) by greasing each space or spraying with cooking spray. Then gently crack each egg into one of the muffin tin spaces.
Place the pan of prepared muffins in the oven, and place the muffin tin with eggs in the oven. Bake for 10 minutes, checking the muffins after 5 minutes to make sure the cheese is not melting too much.
The eggs may take a bit less time, or a bit longer, depending on how you like them done. Check frequently till eggs are cooked to your preference.
Remove the pan of muffins and pan of eggs from the oven. Allow to cool for a minute or two. Then remove the cooked eggs from the tins and place on top of muffins with melted cheese.
Flip the other half of the muffin (with the ham) on top of the cooked egg/cheese half.
Eat and enjoy!
Hint: If you don’t need 6 egg muffins, these freeze well. Simply allow the prepared muffins to cool a bit, then assemble them, wrap in plastic wrap, and place in a freezer bag. When ready to serve, thaw in refrigerator overnight. Then separate the two halves and reheat, either in the oven or microwave.
Welcome!
Hello! I’m Debbie — Lover of Jesus, Pastor’s Wife, Mom, Encourager, Hobby Gardener and passionate about the simple pleasures of life.
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