These easy egg muffins are the perfect make-ahead breakfast – they’re totally customisable, and they'll keep in the fridge for up to 3 days. Each of the filling options is enough to make 8 egg ...

Beat the eggs and the yoghurt together until smooth and aerated, then stir in the remaining ingredients until well combined. Divide the muffin batter equally among 4 of the holes of the prepared ...

stir in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake the egg cups ...

These low carb ham and cheese muffins may not be the prettiest, but man are they flavorful. The combination of all the cheeses is fabulous. They're almost like a mini crustless quiche. Savoriness of ...

Let cool for a few minutes before serving. Preheat oven to 350 degrees. Grease a muffin tin with cooking spray. In a bowl, whisk together eggs and milk. Add ham and cheese to the bowl, and mix until ...