Let your muffin tin help you meal-prep a week's worth of protein-rich muffin-tin eggs with the classic combo of ham, Cheddar cheese and broccoli to stash in the fridge or freezer for those extra-busy mornings.

Adam Dolge
Source: EatingWell.com, March 2020

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F.

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  • Whisk eggs, milk, salt and pepper in a large bowl.

  • Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide ham, broccoli, Cheddar and chives among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.

Tips

To make ahead: Cool completely and refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reheat, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts

164 calories; protein 15.4g 31% DV; carbohydrates 2.3g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 1.5g; fat 9.9g 15% DV; saturated fat 3.9g 19% DV; cholesterol 265.6mg 89% DV; vitamin a iu 884.9IU 18% DV; vitamin c 10mg 17% DV; folate 44.4mcg 11% DV; calcium 121.6mg 12% DV; iron 1.5mg 8% DV; magnesium 19.6mg 7% DV; potassium 222.2mg 6% DV; sodium 481.4mg 19% DV.