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Salt and Stone: Egg muffins are a good grab-and-go breakfast

salt and stone egg muffins

Ham, Veggie and Cheddar Egg Muffins are easily customizable to fit your family’s palate.

And just like that, summer begins its slow descent. The school bus chugged up our road this week, marking a brand new school year with my children happily waving to me from its window as it pulled away.

I always find myself a touch melancholy the first week of school. Happy and excited for them to embark on a new school year, and also a little sad to share them with school and friends, homework and sports for another year.

It always seems to take a few days, but we find our groove. Suddenly the structure and routine become second nature. Another year ahead of us and so much to look forward to.

With my oldest starting middle school, getting everyone up and out the door is starting a little earlier this year. Knowing that we all feel better with a good breakfast to start the day, I’ve been thinking of quick and easy ways to fill everyone’s bellies.

I love these easy egg muffins because you can make them a dozen different ways. My children don’t always love all the veggies I try to hide in their meals, but somehow they (mostly) eat these.

Eggs are whisked together with diced ham, bell pepper, baby spinach and sharp cheddar cheese. Baked in muffin tins, they are the perfect grab-and-go breakfast on busy mornings. Another favorite combo is green chilis, spinach and crumbled goat cheese. For the purist, crumbled cooked breakfast sausage and cheddar cheese are always a hit.

Ham, Veggie and Cheddar Egg Muffins

12 eggs

1/4 cup half and half

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 medium zucchini diced

1/2 cup sliced deli ham diced

1 red bell pepper diced

2 big handfuls baby spinach chopped

1/2 cup shredded sharp cheddar

Preheat oven to 350 degrees. Spray standard muffin tin with cooking spray.

In a large bowl, whisk eggs, half and half, baking powder and salt and pepper together. Stir in zucchini, deli ham, red bell pepper and spinach.

Pour the egg mixture into the muffin tins about three-fourths of the way to the top. Sprinkle the egg muffins with sharp cheddar cheese. Bake in the oven for about 30 minutes or until the eggs are firm and springy to the touch.

Allow the eggs to cool for 5 to 10 minutes in the pan. If they don’t easily lift from the muffin tins, run a knife around the rim to loosen the egg. Store in an air-tight container in the refrigerator. Recipe makes 14-18 muffins.

• Andrea McCoy writes the column Kitchen Captivated for Yakima Magazine and at The Salt and Stone, a home cooking blog. The Salt and Stone is a nod not just to the essence of cooking, but also to the Yakima Valley. Read more at

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