Ham, Egg and Cheese Muffins (keto + meal prep)
I come from a family full of teachers and the build up for back to school is always a busy time in our family. There is all of the normal back to school shopping and prep work. But it is also a time where meals tend to change from that slow easy summer pace to the rapid fire quick breakfast and dinner options.
These Ham Egg and Cheese Muffins are perfect for busy mornings or an easy protein packed lunch. The great part is that this is not only easy but it is extremely budget friendly. This recipe consists of four real ingredients (the extras being salt, pepper and baking powder) This is the kind of meal you can double or triple and still not break the bank.
Ingredients
6 eggs
1/4 cup cream
1/2 teaspoon salt, pepper
1/2 teaspoon baking powder
1 cup chopped ham
1 cup shredded cheese (cheddar, swiss, or pepper jack work well)
Instructions
Preheat oven to 350 degrees
In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.
Beat the mixture until completely combined.
Stir in the chopped ham and shredded cheese until evenly distributed.
Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.
Bake 18-20 minutes until the muffins have set and a toothpick comes out cleanly.
These Ham Egg and Cheese Muffins are perfect for busy mornings or an easy protein packed lunch. The great part is that this is not only easy but it is extremely budget friendly. This recipe consists of four real ingredients (the extras being salt, pepper and baking powder) This is the kind of meal you can double or triple and still not break the bank.
Ingredients
6 eggs
1/4 cup cream
1/2 teaspoon salt, pepper
1/2 teaspoon baking powder
1 cup chopped ham
1 cup shredded cheese (cheddar, swiss, or pepper jack work well)
Instructions
Preheat oven to 350 degrees
In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.
Beat the mixture until completely combined.
Stir in the chopped ham and shredded cheese until evenly distributed.
Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.
Bake 18-20 minutes until the muffins have set and a toothpick comes out cleanly.
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