Ham and Cheese Egg Bites with Bell Peppers (Denver-Style)
This Denver-style ham and cheese egg bites recipe turns leftover holiday ham into a quick and delicious start to your day! They're protein-packed with a touch of veggies for a balanced, freezer-friendly, make-ahead breakfast that's perfect for busy mornings.
Servings 12 egg bites
Equipment
- 1 standard 12 cup muffin tin
Ingredients
- 1 tbsp. olive oil
- 1/2 cup green bell pepper diced
- 1/2 cup onion diced
- 8 large eggs
- 1/4 cup milk
- 3/4 cup cooked ham diced
- 1 cup shredded cheddar cheese
- Pinch of garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees and generously grease a standard 12 cup muffin tin.
- In a small skillet, heat olive oil over medium-low heat and sauté bell pepper and onion just until softened, about 3-4 minutes. Remove skillet from heat.
- In a large mixing bowl, whisk eggs, milk, garlic powder, salt and pepper.
- Stir in ham, cheese, and sauteed vegetables.
- Divide the egg mixture evenly among the muffin cups.
- Bake 20-22 minutes, or until set in the middle and golden brown around the edges.
- Allow egg bites to cool slightly before carefully removing from the pan (this is easy to do with a spoon).
- Serve with hot sauce, if desired.