It is hard to believe two weeks of school are under the belt. With the new school year underway, I am trying a few different breakfast recipes trying to find on-the go breakfast ideas besides just pop tarts. I personally love these ham and egg muffins are full of protein and also able to be frozen for future breakfast too.
Ham and Egg Muffins
Serves: 12 regular size muffins
- 12 eggs, whisked
- 1 cup of diced ham
- ¼ onion, diced
- 1 teaspoon garlic powder
- ¼ cup of water
- ¼ cup of mayonnaise
- 1 cup of shredded Cheddar, Colby, or Swiss cheese
- Mix all of the ingredients together.
- Grease muffin tins and pour ⅓ cup of mixture into each muffin tin.
- Bake for 20-25 minutes on 350 degrees.
What do you have cooking this week? Be sure to share your favorites!