Broccoli, Ham and Cheese Egg Muffin Cups for #SundaySupper

• Gluten free

• Meat

  • 1 cup Ham

• Produce

  • 1 1/2 cups Broccoli, cooked

• Refrigerated

  • 12 Eggs

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Dairy

  • 1 cup Cheddar cheese

Found on cupcakesandkalechips.com

Description

Ingredients

• 1½ cups chopped cooked broccoli
• 1 cup diced ham
• 1 cup (about 4 oz.) shredded cheddar cheese
• 12 eggs
• 1 teaspoon dry mustard
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Directions

• Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
• Divide the broccoli and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.
• Crack the eggs into a large bowl, add the dry mustard, kosher salt, and pepper, and lightly beat.
• Divide the egg mixture evenly between the muffin cups. Youll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
• Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.