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Ham and Cheese Egg Muffin Cups

Ingredients · Serves 6 · Prep 10 min · Total 30 min

  • cooking spray, or butter, for the tin
  • 10 large eggs
  • ¼ cup whole milk
  • 1 tsp dijon mustard
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 6 oz cooked ham, diced (about 1 1/4 cups)
  • 1 cup gruyere, or Swiss cheese, shredded
  • 2 tbsp chives, finely chopped (optional)
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Ham and Cheese Egg Muffin Cups

Steps

  1. Heat the oven to 350°F (175°C).
  2. Spray all 12 cups of a muffin tin generously with cooking spray.
  3. Whisk the eggs, milk, mustard, salt and pepper in a large measuring cup until the mustard disappears into the egg.
  4. Divide the ham, cheese and chives, if using, among the muffin cups.
  5. Pour the eggs over the filling until each cup is about three-quarters full.
  6. Bake until puffed and set in the center, with no runny egg. The center of one cup should read 160°F (71°C).
  7. Cool in the tin for 5 minutes, then loosen the edges with a butter knife and lift them out.
  8. Cook to 160°F inside (check with a thermometer).