How to Make Them
Preheat and prep the pan
5 minutes
Preheat your oven to 350°F (177°C). Spray a 12-cup muffin tin generously with non-stick cooking spray (or, even better, line the tin with 12 silicone baking cups).
Distribute the fillings
3 minutes
Instead of mixing the ham and cheese directly into the liquid eggs (which causes them to clump together), distribute the diced ham, shredded cheddar, and chopped chives evenly into the bottom of each muffin cup first.
Whisk the egg base
2 minutes
In a large bowl (or a large liquid measuring cup with a pour spout to prevent messes), vigorously whisk the 8 eggs, heavy cream, garlic powder, salt, and pepper until the mixture is uniform, light, and slightly foamy.
Carefully pour the egg mixture over the ham and cheese in each cup, filling them about 3/4 of the way to the top (leave a little room, as they will puff up like little soufflés in the oven!). Bake for 18 to 20 minutes, or until the tops are set, slightly golden, and no longer jiggly in the center.
The Reheating Guide: To enjoy these throughout the week, let them cool completely on a wire rack before storing them in an airtight container in the fridge. When you're ready to eat, simply wrap one or two egg bakes in a damp paper towel (to lock in moisture) and microwave for 30 to 45 seconds. They will taste as fluffy as the day you baked them!
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