Baking eggs in muffin tins at 350°F creates perfectly portioned proteins without the rubbery texture of microwaved scrambled eggs.
Cheesy Ham and Egg Wrap Muffins
Get ready to savor these delightful Cheesy Ham and Egg Wrap Muffins! With their golden, crunchy edges and a gooey, cheesy center, they're perfect for any meal—be it a quick lunch, a satisfying snack, or an effortless dinner. Packed with savory ham and wholesome eggs, these muffins are not only delicious but also super easy to whip up, making them a must-try for your next recipe adventure!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 tablespoons chives or spring onion, finely sliced (30 ml)
🥩Meat & Seafood(1)
- 6 slices ham
🥛Dairy & Eggs(4)
- 6 slices cheese
- ¼ cup cream (60 ml)
- 4 eggs
- ½ cup grated cheese, extra for top (120 ml)
📦Other(1)
- 3 large wraps
👨🍳 Instructions
- 1
Preheat oven to 180°C and lightly grease a 6-hole muffin tin.
- 2
Stack the wraps with ham and cheese layered in between. Roll up tightly into a log.
- 3
Cut into 6 even pieces and place each piece into the muffin tin. Gently separate the layers slightly to create space for the filling.
- 4
In a bowl, whisk together eggs, cream, and chives or spring onion. Season lightly.
- 5
Pour the egg mixture evenly into each cup. Fill about halfway. Top with grated cheese.
- 6
Bake for 20 minutes or until set and golden on top.
- 7
Rest in the tin for 5 minutes before removing.
💡 Pro Tips
- ✓Grease your muffin tin with butter rather than cooking spray and dust with a pinch of flour to prevent the tortilla from sticking to the sides as it crisps during baking.technique
- ✓Roll your wrap stack very tightly and chill for 15 minutes before cutting to prevent the layers from separating and ensure clean, even slices that hold their shape in the muffin cups.timing15 minutes
- ✓Use a 2:1 ratio of eggs to cream (about 2 tablespoons cream per large egg) to create a custard that sets properly without becoming rubbery or weeping moisture.ingredient2:1 ratio
- ✓Fill each cup only 2/3 full with egg mixture because the tortilla layers will absorb liquid and the eggs will puff during baking, potentially overflowing at 180°C.technique2/3 full
- ✓Test doneness by inserting a knife into the center - it should come out with just a few moist crumbs, as residual heat will finish cooking during the 5-minute rest period.timing5 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Baking eggs in muffin tins at 350°F creates perfectly portioned proteins without the rubbery texture of microwaved scrambled eggs.
Cheesy Ham and Egg Wrap Muffins
Get ready to savor these delightful Cheesy Ham and Egg Wrap Muffins! With their golden, crunchy edges and a gooey, cheesy center, they're perfect for any meal—be it a quick lunch, a satisfying snack, or an effortless dinner. Packed with savory ham and wholesome eggs, these muffins are not only delicious but also super easy to whip up, making them a must-try for your next recipe adventure!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 tablespoons chives or spring onion, finely sliced (30 ml)
🥩Meat & Seafood(1)
- 6 slices ham
🥛Dairy & Eggs(4)
- 6 slices cheese
- ¼ cup cream (60 ml)
- 4 eggs
- ½ cup grated cheese, extra for top (120 ml)
📦Other(1)
- 3 large wraps
👨🍳 Instructions
- 1
Preheat oven to 180°C and lightly grease a 6-hole muffin tin.
- 2
Stack the wraps with ham and cheese layered in between. Roll up tightly into a log.
- 3
Cut into 6 even pieces and place each piece into the muffin tin. Gently separate the layers slightly to create space for the filling.
- 4
In a bowl, whisk together eggs, cream, and chives or spring onion. Season lightly.
- 5
Pour the egg mixture evenly into each cup. Fill about halfway. Top with grated cheese.
- 6
Bake for 20 minutes or until set and golden on top.
- 7
Rest in the tin for 5 minutes before removing.
💡 Pro Tips
- ✓Grease your muffin tin with butter rather than cooking spray and dust with a pinch of flour to prevent the tortilla from sticking to the sides as it crisps during baking.technique
- ✓Roll your wrap stack very tightly and chill for 15 minutes before cutting to prevent the layers from separating and ensure clean, even slices that hold their shape in the muffin cups.timing15 minutes
- ✓Use a 2:1 ratio of eggs to cream (about 2 tablespoons cream per large egg) to create a custard that sets properly without becoming rubbery or weeping moisture.ingredient2:1 ratio
- ✓Fill each cup only 2/3 full with egg mixture because the tortilla layers will absorb liquid and the eggs will puff during baking, potentially overflowing at 180°C.technique2/3 full
- ✓Test doneness by inserting a knife into the center - it should come out with just a few moist crumbs, as residual heat will finish cooking during the 5-minute rest period.timing5 minutes