Kerry’s Breakfast Egg Muffins
- 2 slices of bread (Nature’s Own Honey Wheat)
- 1 oz diced ham (Hormel Cure 81 Diced Boneless Ham)
- 1 cup finely shredded cheddar (Winn-Dixie Reduced Fat Cheddar Cheese)
- 3 scallions
- 8 eggs
- Salt & Pepper to taste (optional)
Preheat oven to 400F. Spray regular sized muffin tins with cooking spray.
Shred bread slices (smaller the better) and distribute evenly in the muffin cups. Do the same with the ham, cheese, and scallions but reserve a little bit of the cheese.
Beat the eggs, add in salt and pepper, and using a ladle, distribute evenly in the muffin cups. Take your time, the eggs will soak into the bread. If bread pieces float up, just poke them back down. Sprinkle remaining cheese on the top.
Bake 10 minutes. Keep a close eye on the muffins, don’t let them brown and try to remove from oven when set but still slightly “damp” looking on top.
The original recipe (from the Thriving Home Blog) said 20 minutes, but I believe she was using over-sized tins because at the 8 minute mark, I could smell the eggs starting to brown. The original also used 1/2-1 cup of milk, parsley and 2 tsps ground mustard, which I eliminated from the recipe. I’m sure the milk would have stretched these out a bit more, but I don’t add milk to my eggs.