This recipe yields approximately 12 muffins


  • 1 dozen eggs
  • 1 1/2 cups chopped ham
  • 2 dozen cherry tomatoes, halved
  • Fresh chives chopped, about half a .5 oz package
  • 1/2 cup whole milk
  • 1 tablespoon fresh chopped basil
  • 1/3 cup crumbled feta cheese
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning


  • Preheat oven to 350 degrees Fahrenheit
  • Divide ham, tomatoes, chives, and feta evenly into a greased muffin tin.
  • Combine eggs, milk, black pepper, garlic salt, Italian seasoning, and basil into a spouted bowl and whisk.
  • Pour egg mixture over the ingredients in your muffin tin. Fill to about 1/4 inch from the top of each tin.
  • Bake muffins for 20 minutes or until egg is cooked through.

Freezing Instructions:

  • After the muffins are cooked, loosen each one from their tins with a butter knife.
  • Let muffins cool completely.
  • Wrap each muffins in cling wrap and place into a container or gallon ziploc and freeze!
I make this in a double batch and freeze them for quick breakfasts in the morning!

The Ag Wife

One thought on “Egg Muffins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s