Easy Breakfast Egg Muffins Recipe | Vegetable Omelette Muffins | Yummers
Fluffy and moist breakfast egg muffins with ham and vegetables | Egg Muffins | Ham and Egg Omelette | Breakfast Muffins Recipe
Ingredients:
8 large eggs
1/2 tsp salt
1/2 tsp black pepper
2 tbsp butter
3/4 cup ham slices, chopped
1 medium white onion, chopped
1 medium tomato, chopped and seeds removed
1/3 cup green bell pepper, chopped
1/3 cup red bell pepper, chopped
1/2 cup finely grated carrots
1/2 can (125g) Relish whole corn kernel
2 tbsp onion chives, chopped
1/2 cup grated quickmelt cheese
Salt and pepper to taste
Procedure:
1. Generously grease muffin tin with softened butter and set aside. You can also line it with cupcake liner or use a silicon muffin mold
2. Beat eggs and season with salt and pepper then set aside
3. In a pan, melt butter and stir fry ham. Add onions and cook until fragrant. Add the remaining vegetables except onion chives. Cook for 2-3 minutes just until fragrant
4. Transfer in a bowl and stir to cool a bit. Pour beaten eggs and mix well. Add onion chives and grated cheese. Mix well and scoop into greased muffin tin
5. Top with more ham, vegetables, cheese and chives. Bake in a preheated oven at 180°C for 15-18 minutes. Cool completely before removing from the tin. Serve with catsup or sweet and sour sauce
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