This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.
Breakfast egg muffins are an easy grab and go option for busy mornings. I’ve been making versions of egg muffins for years. They are quick and easy to throw together and last for several days in the fridge.
This recipe for ham and cheese egg muffins is made with Grass Roots Farmers’ Cooperative hickory ham. The ham is made from 100% forested pork which means their hogs roam freely in their natural woodland habitat, eating from the forest floor. The ham is thick, flavorful and nitrate free. It’s perfect sandwiches, but I also love it for breakfast or in pasta salad.
Watch the video below or keep reading to get the recipe!
Grass Roots ham and cheese egg bites
Ingredients
Cooking spray
4 slices of Grass Roots Farmers Coop deli ham, chopped into ½ in squares
8 large eggs
¼ cup whole milk
1 large red bell pepper, chopped
2 green onion, chopped
½ teaspoon salt, ½ teaspoon pepper
½ cup of sharp cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees. Spray a regular sized muffin pan with cooking spray.
- Add eggs and milk to a large bowl and whisk.
- Add ham, bell pepper and green onion to the egg mixture. Add salt and pepper and mix.
- Add ½ of the cheese to the bowl and mix everything together well.
- Divide the egg mixture between the egg cups.
- Sprinkle each cup with remaining cheese.
- Bake for about 20-22 minutes, until bites are set.
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