These Ham And Cheese Egg Muffins will be on your table in 20 minutes! Perfect idea for an on-the-go breakfast or quick lunch! Make these gorgeous muffins ahead of time and store in the fridge up to 4 days.
Preheat the oven to 180 Celsius degrees.
Chop the ham, tomato (only the flash, remove the seeds), and green onions.
Whisk the eggs in a big bowl, add shredded cheese, ham, and veggies. Season.
Grease the muffin tin. Fill the muffin tin 3/4 full with the egg mixture.
Bake the muffins for 20 minutes.