Description
Muffin tin eggs are miniature baked omelets—perfect for meal prep. This version has a southwest flair, with tender mushrooms, spicy green chiles, savory ham and cheddar cheese tucked into each egg cup.
Ingredients
- 24 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 jar (4 ounces) sliced mushrooms, finely chopped
- 1 can (4 ounces) chopped green chiles
- 3 ounces sliced deli ham, finely chopped
- 1/2 medium onion, finely chopped
- 1/2 cup shredded cheddar cheese
- pico de gallo, optional
Directions
- Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups.
- Bake until eggs are set, 18-20 minutes, rotating pans halfway through baking. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo.
