Scrambled Egg & Ham “Muffins”

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Breakfast/Brunch

5 minutes

20 minutes

6 regular-sized or 12 mini "muffins"

    • 1/4 cup
      50 mL
      Canadian Ham, diced (or cooked, crispy Canadian Bacon or cooked Canadian Pork Sausage)
    • 1/4 cup
      50 mL
      frozen corn (or lightly cooked, chopped broccoli)
    • non-stick cooking spray
    • 3
      3
      eggs
    • 1/3 cup
      75 mL
      grated Parmesan or Cheddar cheese
    • 1/4 cup
      50 mL
      milk

Directions

Preheat oven to 350ºF (180ºC). Measure out corn and allow to thaw (or, if using broccoli, cook lightly in microwave). Spray a 12-cup mini muffin pan (or 6 cups of a regular-sized muffin pan) with non-stick cooking spray. In a medium bowl, whisk together eggs, cheese, and milk. Add corn (or broccoli) and ham. Pour egg mixture into greased muffin cups, dividing evenly. Bake about 20 minutes until set. Remove from the oven and let stand to cool 5 minutes before serving.


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