10 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne .. or more to taste

Egg Muffin Ingredients

1 cup ham diced

2green onions diced

1 large slice of red onion diced

2 ounces cheddar jack cheese shredded or diced

4 ounces cheddar / monteray jack cheese shredded or diced


To make these Breakfast Egg Muffins, start

by preheating your oven to 375 degrees and

spraying a 12 count muffin pan with non-

stick spray.

Crack your eggs into a medium sized mixing

bowl or a large measuring cup, add spices

and whisk to combine.

Turn your attention to the muffin pan and

start layering your ingredients in the pan,

leaving a bit of the ingredients off to the side

to top your egg muffin cups at the end.

Carefully pour your whisked eggs into the

muffin tins about half way, let settle and

then add a little more. You want your muffin

tins filled almost all the way to the top. Once

your muffin tins are filled, take a fork and

lightly stir each of the muffin tins to mix

everything together. Top with reserved

ingredients and bake for 25 minutes.

Remove from the oven and let sit in the

muffin tin for 1-2 minutes. Run a sharp knife

around the edge of the muffin tins and

gently remove from the pan, using the tip of

the knife under the muffin the gently lift out.