INGREDIENTS
- 10 large eggs
- ½ cup heavy cream (or unsweetened almond milk for a lighter version)
- 1 cup diced ham (cooked)
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- ½ cup onion, diced
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped green onions or parsley for garnish
- Cooking spray or muffin liners
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone or paper liners.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
- Stir in the ham, bell peppers, onions, and shredded cheese.
- Evenly divide the egg mixture between the 12 muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until the muffins are puffed and set in the center.
- Let cool for 5 minutes before removing from the muffin tin.
- Garnish with green onions or parsley, if desired. Serve warm or store in an airtight container in the fridge for up to 5 days.
✅ These are freezer-friendly and great for meal prep!
Let me know if you’d like a dairy-free or vegetarian variation!