Egg Muffins with Ham, Peppers, and Onions

Ingredients

• Eggs 4 large
• Lean ham 3 oz
• Bell peppers 1/4 cup
• Onions 1/4 cup
• Olive oil spray as needed

Method

1. Preheat oven and prepare muffin tin. Preheat your oven to 350°F (175°C). Lightly spray a 6-cup muffin tin with olive oil spray to prevent sticking.
   Tip: Make sure to spray inside each cup evenly for easy muffin removal.
2. Sauté vegetables. Heat a small non-stick skillet over medium heat. Add a light spray of olive oil and sauté the diced bell peppers and onions for about 3-4 minutes until they soften but do not brown. Remove from heat and let cool slightly.
   Tip: Sautéing vegetables first enhances their flavor and removes excess moisture.
3. Mix eggs and ingredients. In a medium bowl, crack the 4 large eggs and whisk them until fully blended. Add the diced lean ham, sautéed peppers, and onions. Stir gently to combine all ingredients evenly.
   Tip: Whisk eggs until the yolk and whites are fully combined for uniform texture.
4. Fill muffin cups. Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising during baking.
   Tip: Use a spoon or small measuring cup for even portioning.
5. Bake the egg muffins. Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when the eggs are set and a toothpick inserted in the center comes out clean.
   Tip: Avoid opening the oven door frequently to maintain even baking temperature.
6. Cool and serve. Remove the muffin tin from the oven and let the egg muffins cool for 5 minutes. Use a butter knife to gently loosen the edges, then carefully remove each muffin. Serve warm.
   Tip: Cooling slightly helps the muffins hold their shape when removed.

Pro tips

• Use room temperature eggs for fluffier muffins.
• Add a pinch of salt and pepper to the egg mixture for enhanced flavor.