These Mini Veggie and Ham Egg Muffins are a delightful and nutritious option for breakfast or a quick snack.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
Spray a muffin tin with non-stick spray to prevent sticking.
Use silicone muffin molds for easier removal.
Dice the bell peppers, mushrooms, and tomato into small pieces.
Cut the vegetables uniformly for even cooking.
In a skillet, sauté the diced vegetables and ham until slightly softened.
Cook over medium heat to avoid burning.
In a mixing bowl, whisk together the eggs and shredded cheese.
Whisk until the mixture is smooth and well combined.
Divide the sautéed vegetables and ham evenly among the muffin tin cups.
Fill each cup about halfway with the mixture.
Pour the egg and cheese mixture over the vegetables and ham, filling each cup almost to the top.
Leave a little space at the top to prevent overflow.
Bake in the preheated oven for 20-25 minutes, or until the egg is set and the tops are golden.
Check doneness by inserting a toothpick into the center; it should come out clean.
Let the muffins cool slightly before removing them from the tin. Serve warm or store for later.
Run a knife around the edges to help release the muffins.
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