The inspiration for this breakfast muffin recipe was born out of my need to use up some items in my fridge. I had cooked a ham steak a few nights ago, and still had quite a bit leftover. And, I had half a bunch of asparagus left from an appetizer I made for a gathering last night. To me, ham and asparagus is an ideal combination of flavors for spring. These muffins are very versatile, so it would be easy to sub out the ham and asparagus for different meats and vegetables too.
I have been trying hard to get back on track with meal planning, especially during the week. Most days, I am so busy getting my kids and dressed and dropped off at school, that by the time I finally get to work, I am cranky and overly hungry. These muffins are a perfect grab-and-go breakfast...just pop a couple in the microwave for a few seconds, and you are ready to roll!
Ham and Asparagus Breakfast Muffins
- 10 large eggs
- 1 cup of cooked, chopped asparagus
- 1 cup of cooked ham, finely chopped
- 1/2 cup of shredded mozzarella
- A pinch or two of crushed red pepper flakes, if desired
- Salt and pepper to taste
Step 1: Pre-heat the oven to 350 degrees. Spray a muffin pay generously with cooking spray. Divide the cooked ham and asparagus evenly into the muffin tins.
Step 2: Add a sprinkle of mozzarella to each muffin tin. Scramble the eggs well, and then pour on top of the ham, asparagus, and cheese mixture. Top with salt, pepper, and crushed red pepper flakes, if desired.
Step 3: Place the muffins in the pre-heated oven, and cook for approximately 20 minutes, or until the centers of the muffins are firm (hint: give the pan a little jiggle, and if there is any movement in the middle of the muffins, give them a couple minutes more in the oven).
These will last up to a week in the fridge, and they freeze and re-heat well. Enjoy!!