It's Ultimate Muffin Week on "GMA" and chef Michael Symon joined the festivities with a frittata-inspired option.
Chef Symon shared his delicious hearty breakfast that comes together in minutes and can be made ahead of time to enjoy throughout the week.
Check out his full recipe below for the egg muffins.
Makes 12 muffins
Ingredients
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
8 large eggs
½ cup heavy cream
¼ cup thinly sliced scallions (can substitute minced onions)
1 cup diced leftover ham, small diced (can substitute lunchmeat)
1 cup shredded cheddar cheese
Directions
Preheat your oven to 350 degrees. Brush a 12-cup muffin tin with the melted butter, pouring any excess evenly amongst the cups. Whisk together the eggs and heavy cream. Season with salt and pepper then set aside.
Place the greased muffin tin over 2 stove top burners over medium low heat. Sprinkle the scallions and ham evenly amongst the muffin tin and allow them to warm through and become aromatic, about 2 minutes.
Pour the eggs evenly between the cups then sprinkle the cheese evenly amongst the cups.
Place in the oven for about 30 minutes, until the eggs are set and the muffins are puffed and light golden brown.
Remove from the oven and let set for 5 minutes before loosening from the pan and serving.
