Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup diced onion (75g)
  • 1 cup diced cooked ham (150g)
  • 1 cup shredded cheddar cheese (115g)
  • 12 large eggs (approx. 600g)
  • 1/2 cup milk (120ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • Optional: Chopped chives or parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Lightly grease a 12-cup muffin tin.
  2. Heat olive oil in a skillet over medium heat. Sauté diced onion until softened, about 5 minutes. Remove from heat.
  3. In a large bowl, combine sautéed onion (if using), diced ham, and shredded cheddar cheese.
  4. In a separate bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
  5. Evenly distribute the ham and cheese mixture into the prepared muffin tin cups.
  6. Carefully pour the egg mixture over the ham and cheese in each muffin cup, filling almost to the top.
  7. Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden brown on top. A toothpick inserted into the center should come out clean.
  8. Let the egg muffins cool in the tin for a few minutes before removing them. Garnish with chopped chives or parsley (if desired) and serve warm.