Ham & Broccoli Egg Muffin Cups
These Egg Muffins Cups combine nutrient-dense ingredients like eggs, broccoli, and ham to create a delicious and healthy meal for any time of day.
Servings 12 cups
Calories 85kcal
Equipment
- 12 muffin tray
Ingredients
Mix
- 8 ounces frozen shredded hash browns
- ½ cup shredded lite mozzarella cheese
- 1 Tablespoon Lite unsalted butter melted
- Salt & black pepper
Whisk
- 5 large eggs
- 6 Tablespoons egg whites (90 grams)
- ¼ cup plain almond milk (or your favorite low fat milk)
- 1 Tablespoon Cholula hot sauce (or your favorite kind)
Pre Cook
- 1 Tabelspoon Lite unsalted butter
- 1 cup chopped broccoli florets
- 1 cup diced ham (use leftover ham or deli slices)
- ½ cup diced onion
Instructions
- Preheat oven to 425°F (220°C) and coat a 12 cup muffin pan with nonstick spray.
- In a medium bowl, add the hash browns, cheese, and melted butter. Season with salt and pepper.
- Press ¼ cup hash brown mixture into the bottom and up sides of each muffin cup. Bake hash browns until starting to brown and crisp. About ⏰ 10 minutes.
- While the hash browns are cooking, whisk together the eggs, milk and hot sauce, season with salt & pepper.
- Melt remaining butter in a nonstick skillet over medium heat. Add broccoli, ham and onion; cook until it softens, about ⏰ 3 minutes.
- Divide broccoli mixture among muffin cups and pour egg mixture over top.
- Bake cups for about ⏰ 15 to 20 minutes or until set in the middle. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Notes
- Allow the muffin cups to cool for about 5 minutes before removing them from the tin.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 85kcal | Carbohydrates: 5g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 215mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g