After going through my refrigerator the other day and was seeing what I had to use up before they went bad, I found had a 1/2 dozen eggs, a bunch of veggies and some leftover ham. Also wanting to be able to make something I could use for several meals this week, I through together these egg “burgers”. Using a larger muffin tin, the end product was a burger size patty that I find gives it much more versatility. They can be eaten as a main with some additional veggies on the side or as part of a sandwich/burger.
These freeze quite nicely and can be reheated easily in the microwave or thawed overnight and reheated in the oven.
With harvest season soon upon us, there are so many variations of this recipe that you could make depending on what veggies you have on hand. I have seen similar recipes where grated cheese has been added. For this recipe, I opted out of the cheese, planning to add it to my “burger” instead.
Veggie/Ham Egg "burgers"
Stuffed with veggies and ham, this egg “burger” can be used for any meal of the day.
- 6 each eggs
- 1/4 cup milk
- 3/4 cup diced sweet peppers ((I used a bit of each for a variety of color))
- 1/4 cup green onions
- 1/2 cup diced spinach
- 1/3 cup diced ham
- 1 tsp spices ((I used Epicure's Fine Herbs))
- Preheat oven to 375. Dice sweet peppers, onions, spinach and ham.
- In a medium heated pan with a bit of Pam, add the peppers and saute for a minute or 2, then add the onion and ham. After another minute or 2 add the spinach. Stir and remove from heat.
- In a medium bowl, combine the eggs, milk and spices.
- Pour equal amounts of the egg mixture into a well greased muffin tin. I used the larger muffin tin (6 per pan) as I want the end product more “burger” size. Add equal amounts of the veggie/ham mixture to each muffin.
- Cook for 20 minutes or until toothpick comes clean.
- Let sit until cooled and remove from pan. If you wish to freeze, let them cool completely.