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Egg Muffins ham, cheese & tomato

Enjoy these egg cups while on the go

15 mins

25 mins

40 mins

Servings 4 cups

  • 4 Eggs
  • Salt & Pepper
  • 8 Ham Slices, cut thinly
  • 1 Tomato, chopped
  • Cheddar Cheese, crumbled
  1. Preheat the oven to 350°F | 180°C | Gas Mark 4. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray – you will only need 4 cups, 1 per egg
  2. Line each cup with ham slices to create a ‘muffin case’ for your eggs. The more ham you put in, the longer it’ll take the eggs to cook.
  3. In a large bowl, whisk the eggs and season with salt and pepper, to taste.
  4. Add egg mixture halfway up into each ham ‘muffin case’ of the greased muffin tin.
  5. Divide the tomato and cheese into 4 and put into the egg mixture. We put the tomato in first and lightly place the cheese on top.
  6. Bake for 20-25 minutes, until set.
  7. Let cool slightly, then serve OR store in an airtight container in the fridge for up to 4 days. Either reheat when ready to serve or try them cold and on the go.

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