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Egg Muffins with Ham and Cheese

Fluffy baked egg muffins loaded with savoury ham and cheese - packed with cozy, breakfast-worthy flavour in every bite. Recipe: Egg Muffins with Ham and Cheese Ingredients: 80g of sandwich bread (3 slices) 100g (¾ cup) of cooked pork ham 100g (1 cup) of cheddar 6 medium eggs 2 tablespoons of low-fat sour cream 60g (½ cup) of cooked peas 2 to 3 spring/green onions 1 tablespoon of unsalted butter Salt and black pepper Instructions: 1. Dice the ham and bread, cut off the crust. Grate the cheddar and chop the spring onions. 2. Preheat the oven to 180 °C / 160 °C fan / 350F / gas mark 4. 3. Grease a 12-cup muffin tin with butter. 4. In a large bowl, crack open the eggs. Season with a pinch of salt and pepper. Add the sour cream and beat. Add the bread, half of the cheese and peas. Mix until the bread is fully incorporated. 5. Pour the batter in the prepared tin. Add the ham and press gently with the back of a spoon to push the ham in the batter. Add spring onions and the remaining cheese on top. 6. Bake for 15 to 20 minutes. Allow to cool down for a few minutes before serving. Notes/Tips: The egg muffins will last in the fridge in an airtight container for up to 3 days. Chicken ham can also be used for this recipe.