Egg Muffins with Ham and Cheese
Quick, protein-packed, and perfect for meal prep. These savory egg muffins are loaded with diced ham, bell peppers, and cheddar cheese, making for a delicious grab-and-go breakfast.
For 4 servings
Preheat oven and prepare the muffin tin.
Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin with oil or cooking spray. Finely dice the ham, bell pepper, and onion.
TIPUsing silicone muffin liners makes cleanup a breeze and ensures the egg muffins don't stick.Whisk the egg mixture.
- In a large bowl, crack the eggs and whisk them well with the water, salt, and black pepper until smooth and slightly frothy.
- Stir in the diced ham, shredded cheddar cheese, diced bell pepper, and diced onion.
- Mix until all the ingredients are evenly distributed in the egg mixture.
Fill the muffin cups and bake.
- Carefully pour the egg mixture into the prepared muffin cups, filling each one about two-thirds full.
- Place the muffin tin in the preheated oven.
- Bake for 18-20 minutes, or until the muffins are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
TIPThe muffins will puff up while baking and then deflate slightly as they cool; this is normal.Cool and serve.
Remove the muffin tin from the oven and let the egg muffins cool for a few minutes before running a knife around the edges to loosen them. Serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can sauté the onions and bell peppers for a few minutes before adding them to the egg mixture.
- 2Don't overfill the muffin cups, as the eggs will expand during baking.
- 3Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days.
- 4To reheat, microwave for 30-60 seconds until warmed through.
Adapt it for your goals.
Vegetarian
Omit the ham and add 1 cup of finely chopped vegetables like spinach, mushrooms, or zucchini. Sauté them first to remove excess moisture.
dairy freeDairy free
Replace the cheddar cheese with a dairy-free shredded cheese alternative.
spicySpicy
Add a pinch of red pepper flakes or 1-2 tablespoons of finely diced jalapeños to the egg mixture for a spicy kick.
high proteinHigh protein
For a leaner option, use a combination of whole eggs and egg whites. Try 2 whole eggs and 6 egg whites.
Why this is on our healthy list.
High in Protein
Eggs and ham provide high-quality protein, which is essential for muscle repair and helps keep you feeling full and satisfied.
Low Carb & Keto-Friendly
With minimal carbohydrates, these egg muffins are an excellent choice for those following a low-carb or ketogenic diet.
Rich in Vitamins
Bell peppers and onions add essential vitamins like Vitamin C and antioxidants to your breakfast.
Frequently asked questions
Each muffin has approximately 55 calories. A serving of three muffins is about 165 calories, making it a light and healthy breakfast option.
