Ham and Green Pepper Egg Bites
Ham and green pepper egg bites, as well as pizzas, are two of my favorite ways to use leftover ham from the holidays.
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We’ve started cooking our spiral hams in a slow cooker. Add the ham glaze on top and between the slices at the start of the cook time. It comes out deliciously flavorful and not at all dried out.
Cutting the leftovers into small or bite-sized pieces makes them quick and easy to use in egg bites, omelets, soups, and on pizzas.
The versatility of egg bites is endless. Any of these variations of these foods would be fun to try:
- Cheeses ~ non-dairy as well
- Chopped vegetables
- Meats
- Seasonings
Egg bites can be eaten warm or cold. They can be stored in the refrigerator for up to four days or frozen for longer storage, and then reheated in the microwave for a quick, protein-rich breakfast or snack.
To Make Ham and Green Pepper Egg Bites, You Will Need These Ingredients:
- Ham ~ any type, perfect for leftovers
- Lg Eggs
- Green peppers
- Milk or nondairy substitute ~ I use Macadamia Milk
- Cheese ~ Cheddar, Mexican Blend, Swiss, or a dairy-free substitute
When filling muffin cups, fill them as close as possible to the same size so they cook evenly. Silicone muffin pans or cups are great because no added oil or stick-free sprays are necessary.
I use a good-quality freezer bag or container to freeze the egg bites. This will help prevent freezer burn. For optimal results, ensure the egg bites are completely cooled before freezing.
Enjoy!
Ham and Green Pepper Egg Bites
Ingredients
- 1 Cup Diced ham
- 9 Lg Eggs
- 1/2 Medium or Lg Green Pepper ~ finely diced
- 1/2 Cup Milk or non-dairy substitute
- 1 Cup Grated Cheese
- 1/2 tsp Salt
- 1/4 tsp Ground pepper
Instructions
- Preheat oven to 350 F.
- Lightly grease a 12 cup muffin pan or use silicone liners or a silicone muffin tin.
- In a medium mixing bowl whisk eggs together with milk.
- Stir in remaining ingredients reserving some cheese to sprinkle over top before baking.
- Divide mixture evenly to make 12 egg bites.
- Top with some cheese and bake for 23-25 minutes.
- Once cooled egg bites can be stored in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
