ham egg muffin cups with Roasted Bell Peppers

Steam curls up from the valve and your stomach starts talking back. You smell that kinda savory scent that’s just so comforting. It’s the kind that makes waitin feel like forever even though you know it’s almost done.

The valve hisses softly, and you spot little wisps of steam sneakin out like they wanna escape. You recall those mornings when you rushed out without breakfast, now you got these muffins ready fast. This kinda breakfast makes it easy to get your day going strong.

With the pressure cooker doing its thing, you can almost taste those layers of flavor before the muffins come out. Broth depth isn’t really a thing here but the egg's texture is just right from the natural release. It’s kinda like a hug in muffin form.

The Real Reasons You Will Love This Method

• You only need one pan for sautéing, then pop it in the pressure cooker - less mess, less stress.
• The natural release keeps the eggs nice and fluffy without drying out.
• It’s quick release friendly too if you gotta eat fast, but slow release is best for texture.
• Perfect for meal prepping - make a batch that lasts the week and heat ’em up quick.
• You Use fresh veggies and ham for a breakfast that feels kinda homemade but comes together fast.
• These muffins are super portable - great for busy mornings or snack times on the go.

For a flavorful morning boost, pair with our air fryer bacon with Fresh Basil or grab a quick side from air fryer broccoli with Turkey Slices.

All the Pieces for This Meal

• 1 small onion - any color works, you can sub in 2 shallots too if you want.
• 1 green bell pepper - sub with red, yellow, or orange if you like it sweeter.
• 1 8 oz. package of mushrooms - cremini, button, or whichever mushrooms you prefer.
• 10 eggs - gotta have that protein packed base.
• 2 cups diced ham - something like ham steak is great here.
• 1 cup sharp cheddar cheese - or any cheese that melts well and tastes good.
• 2 Tbsp. olive oil - for sautéing the veggies.
• ½ teaspoon kosher salt - split for seasoning both veggies and eggs.
• ½ teaspoon black pepper - split the same way as the salt.
• Cooking spray - to grease the muffin tin so nothing sticks.

Each ingredient adds its own little vibe to the muffins. The veggies get tender and sweet from sautéing, the ham brings in some savory chunks, and the cheese melts right in for gooey goodness. Using olive oil for the sauté keeps things nice and flavorful but light. You’ll taste the balance from the salt and pepper split between the veggies and eggs so it all comes out just right. And don’t skip the cooking spray or you’ll have muffin stuck situations that nobody wants.

How It All Comes Together Step by Step

First, you gotta preheat the oven to 375°F. Make sure your 12-cup muffin tin is greased up real good with the cooking spray so the muffins slip out easy later.

Next, warm up the olive oil in a skillet over medium heat. Toss in the diced onion, bell pepper, and mushrooms. Let those goodies cook for about 5 to 7 minutes till they’re soft and most of the moisture’s evaporated. Don’t forget to sprinkle half of the salt and pepper now.

Now it’s time to let that veggie mix cool a little so it doesn’t scramble the eggs when you add it. While cooling, whisk the eggs in a big bowl until frothy and light.

Stir in your cooked veggies, diced ham, shredded cheddar cheese, and the rest of the salt and pepper. This is where it all comes together with those layers of flavor.

Divvy up the mixture evenly among the muffin cups, only fill about three quarters full so they got room to puff up while baking.

Bake them in the oven for 20 to 25 minutes. You’ll know they’re ready when the tops are lightly golden and the eggs are set firm but still fluffy inside.

Once baked, let them cool in the tin for 5 minutes before carefully runnin a knife around the edges to free 'em up. Serve these warm for the best experience or cool completely before refrigerating for later.

Quick Tricks That Save Your Time

• Dice your veggies the night before and keep them in the fridge so you’re ready to go in a flash.
• Use pre-sliced ham or leftover cooked ham to speed things up.
• Sauté the veggies while your oven preheats to multitask efficiently.
• Cook the muffins all at once and freeze the extras to have breakfast ready anytime.
• For a quick release, carefully open the valve once baking is done to speed up the process without overcooking.

These little hacks make the whole cooking experience less hectic. You’re gonna appreciate how smooth your morning goes when you try ’em. Check out related tips in our quick release methods to master your pressure cooker adventures.

When You Finally Get to Eat

You pull out a warm egg muffin and spot the golden top dotted with veggies peeking through. It looks like a little breakfast treasure. You notice the smell of melted cheese and ham that’s kinda irresistible.

One bite and the eggs are so fluffy they almost melt on your tongue. The peppers and onions add a little sweet crunch, and the mushrooms bring an earthy vibe. Every forkful gives you a balanced combo of flavors.

You sense the salt and pepper seasoning hits just right without overpowering, making the whole muffin taste just homemade in the best way. The melted cheddar cheese wraps every bite with creamy goodness.

Plus, they’re easy to eat on the go. You can pop one in your bag for later and it holds up well even after reheating. Breakfast kinda never felt this good or this simple.

How to Store This for Later

If you’re not eating all these muffins right away, you gotta stash them properly. First, let them cool completely before storing so the steam doesn’t cause sogginess.

Wrap each muffin individually in plastic wrap or foil to keep 'em fresher longer. Then, put them in an airtight container or a big sealable bag.

You can keep these in the fridge for up to 4 days, which makes for easy breakfast grab and go all week. For longer storage, pop them in the freezer. They keep great for about a month that way.

When reheating, you can go for quick release warmth in the microwave or a quick oven bake to keep that nice texture. Just watch the time so they don’t dry out.

What People Always Ask Me

• Can I use egg whites only? Yep, go ahead if you want a lighter version, but you might lose some fluffiness. For tips on egg substitutions, see our egg substitute tips.
• What if I don’t have ham? No sweat, you can swap in cooked bacon, sausage, or just add extra veggies. Explore our air fryer bacon with Fresh Basil recipe for a smoky alternative.
• Do I have to use cheddar cheese? Nope, any meltable cheese like mozzarella or pepper jack works awesome.
• Can I make these dairy free? Sure, just skip the cheese or use a dairy-free cheese substitute.
• How do I know when they’re done in the oven? Look for set edges and lightly golden tops, and no jiggle when you nudge the muffin tin.
• Is it okay to freeze these muffins? Totally. Wrap them well and freeze. Thaw in the fridge or microwave when ready to eat.