April 28, 2025
URL: https://www.birdseye.com/recipes/breakfast/ham-broccoli-and-cheddar-egg-muffins-8963
- Prep time 15 minutes
- Total time 35 minutes
- Servings 12
Ingredients
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PAM® Original No-Stick Cooking Spray
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3/4 cup shredded Cheddar cheese
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1-1/2 cups Birdseye® Broccoli Florets (about 5 oz)
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2 tablespoons water
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2/3 cup heavy cream or half and half
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8 eggs
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/2 cup diced ham
Nutrition Information
138 calories, 2g carbs
Directions
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Step one
Preheat oven to 350°F. Spray 12 standard muffin cups with cooking spray. Place 1 tablespoon cheese in bottom of each muffin cup. Bake 10 minutes. Remove from oven and let stand 5 minutes.
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Step two
While cheese is baking, place broccoli in microwave safe bowl with 2 tablespoons water. Cover and microwave on high 3 minutes. Drain and chop broccoli into smaller pieces.
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Step three
Stir together cream, Egg Beaters, salt and pepper in a 4-cup liquid measuring cup. Divide broccoli and ham evenly into muffin cups. Pour egg mixture evenly into cups, filling about 3/4 of the way to the top.
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Step four
Bake 20 minutes, until eggs are set. Run a table knife around the edge of each cup to release. Refrigerate leftovers up to 3 days.