INGREDIENTS:
10 large eggs
½ cup heavy cream (or unsweetened almond milk for a lighter version)
1 cup diced ham (cooked)
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup onion, diced
1 cup shredded cheddar cheese
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Optional: chopped green onions or parsley for garnish
Cooking spray or muffin liners
INSTRUCTIONS:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone or paper liners.
In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
Stir in the ham, bell peppers, onions, and shredded cheese.
Evenly divide the egg mixture between the 12 muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until the muffins are puffed and set in the center.
Let cool for 5 minutes before removing from the muffin tin.
Garnish with green onions or parsley, if desired. Serve warm or store in an airtight container in the fridge for up to 5 days.
✅ These are freezer-friendly and great for meal prep!
Let me know if you’d like a dairy-free or vegetarian variation!
