Ham, Gruyère & Chive Egg Muffins

Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 3/4 cup cooked ham, finely diced
• 3/4 cup Gruyère cheese, shredded
• 2 tbsp fresh chives, finely chopped
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 small pinch ground nutmeg
• as needed butter or cooking spray, for greasing the muffin tin

Instructions

1. Preheat oven to 350°F / 175°C. Thoroughly grease 6 cups of a standard muffin tin with butter or cooking spray, paying attention to the sides as well as the bottoms because baked egg mixtures can stick.
2. Finely dice the cooked ham, shred the Gruyère, and finely chop the fresh chives. Set aside a small amount of Gruyère and chives for topping if desired.
3. In a medium mixing bowl, combine the 8 large eggs, 1/4 cup whole milk, 1 tsp Dijon mustard, 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, and a small pinch of ground nutmeg. Whisk thoroughly until the eggs are completely combined, the Dijon is incorporated, and the mixture is uniform. Do not aggressively whip excessive air into the eggs.
4. Divide the diced ham evenly among the 6 prepared muffin cups. Add most of the shredded Gruyère and the chopped chives. Try to distribute the fillings evenly so every muffin contains ham, cheese, and chives.
5. Pour the egg mixture evenly over the fillings, filling each muffin cup approximately 3/4 full. Do not fill completely to the rim because the egg muffins will puff during baking. Gently stir each cup once with a small spoon or fork if necessary to distribute the fillings through the egg mixture.
6. If some Gruyère and chives were reserved, sprinkle a small amount over the top of each muffin. Do not overload the tops with cheese.
7. Bake at 350°F / 175°C for approximately 18–22 minutes. The egg muffins are ready when the centers are just set, the tops are lightly puffed, the cheese is melted, and there is no obvious liquid egg in the center. Avoid severely overbaking; overcooked egg muffins become rubbery and can release excess moisture after cooling.
8. Remove the muffin tin from the oven. Allow the egg muffins to rest in the pan for 5 minutes. They may puff substantially in the oven and settle slightly as they cool; this is normal.
9. Run a thin knife or small silicone spatula around the edges if necessary. Carefully lift each egg muffin from the tin. Serve warm. Optional serving additions: fresh chives, cracked black pepper, a small amount of Dijon on the side, fresh fruit, or toast.

Chef's Notes

DON'T OVERBAKE: Pull the egg muffins once the centers are just set. Overbaking is one of the main reasons reheated egg muffins become rubbery. USE COOKED HAM: Use fully cooked ham, diced relatively small so it distributes evenly through each muffin. GRUYÈRE: Gruyère provides a nutty, slightly sweet flavor that works especially well with ham, Dijon, and chives. Swiss cheese can work as a less expensive substitute, but Gruyère provides the intended flavor. DIJON: One teaspoon adds depth without making the egg muffins taste strongly of mustard. NUTMEG: Use only a tiny pinch. Nutmeg is a traditional complement to creamy egg and cheese preparations, but too much will overpower the other flavors. STORAGE + MEAL PREP: Allow egg muffins to cool before storing. Store in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual muffins briefly until heated through; for better texture, reheat gently in a toaster oven or conventional oven. Do not excessively reheat or they may become rubbery.

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