Servings: 6 servings
Prep Time: 5 minutes
Total Time: 35
Whether you’ve got company or you need a filling morning breakfast on the go, these Herb & Cheese Baked Egg Muffins are a winner. It just takes a few minutes of chopping, scrambling, and baking to be set for a week of breakfasts!
For just 77 calories a pop, eggs contain a wide variety of nutrients. They are filled with 6 grams of high quality protein, containing all 9 essential amino acids, and are rich in iron, phosphorus, selenium and B vitamins. They’re a great source of choline, a little known nutrient that’s essential for a healthy brain and liver and which 90% of Americans do not get enough of. They’re rich in antioxidants lutein and zeaxanthin, both of which dramatically lower the risk of cataracts and other eye disorders.
Perhaps best of all, these tasty little powerhouses are super filling. In fact, studies found that when people ate the same amount of calories of either eggs or bagels for breakfast, those who ate eggs ended up eating less overall the rest of the day and were more likely to lose weight. If you’re worried about cholesterol, don’t be. In recently updated dietary guidelines the recommendations to only eat 300 milligrams of cholesterol were nixed since it was found that dietary cholesterol had little to do with high cholesterol levels in the blood stream. (However if you have a family history of high cholesterol a and cardiovascular disease, your doctor may recommend you still avoid too many of these foods.)
Not into ham and cheese? Love sausage, garlic, or peppers? Have some leftovers in the fridge you need to repurpose? Mixing it up each week will keep this recipe fresh.
Preheat oven to 350 degrees Fahrenheit. Lightly spray 12 muffin cups, or line with paper muffin liners.
Finely chop spinach, parsley, and tarragon. Chop ham and cheddar cheese.
Break eggs into a large bowl. Add milk, salt, and pepper and beat eggs. Add milk, ham, spinach, parsley, tarragon and stir.
Spoon by 1/3 cupfuls into muffin cups. Sprinkle cheese on top.
Bake for about 25 to 30 minutes, or until an inserted toothpick comes out clean.
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup milk
1/2 cup spinach finely chopped
2 tablespoons parsley finely chopped
1 teaspoon tarragon
1 cup ham, chopped
1 cup cheddar cheese