Egg Muffins
A quick, protein-packed breakfast on the go. These savory muffins are filled with diced ham, cheddar cheese, and fresh veggies, making them perfect for meal prep.
For 6 servings
Preheat oven and prepare the muffin tin.
Preheat your oven to 375°F (190°C). Thoroughly grease a 12-cup standard muffin tin with the olive oil to prevent sticking.
TIPFor even easier cleanup and guaranteed non-stick results, you can use silicone muffin liners.Whisk the egg mixture.
In a large bowl or measuring cup with a spout, crack the eggs. Add the water, salt, and black pepper. Whisk vigorously until the mixture is smooth and slightly frothy.
Fill the muffin cups.
- Divide the finely diced ham, red bell pepper, and onion evenly among the 12 prepared muffin cups.
- Sprinkle the shredded cheddar cheese over the fillings in each cup.
Pour the egg mixture.
Carefully pour the whisked egg mixture over the fillings, filling each cup about three-quarters of the way to the top. This allows room for them to puff up while baking.
TIPUsing a measuring cup with a spout makes pouring the egg mixture into the cups much neater and easier.Bake the egg muffins.
Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when they are puffed up and the center is firm to the touch. A toothpick inserted into the center of a muffin should come out clean.
Cool and serve.
Let the muffins cool in the tin for about 5 minutes. Then, run a thin knife or spatula around the edges of each muffin to loosen them. Serve warm, or let them cool completely before storing.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, don't over-whisk the eggs. Just mix until everything is combined.
- 2Feel free to swap the veggies. Finely chopped spinach, mushrooms, or zucchini work well, but be sure to cook them first to remove excess water.
- 3To store, let the muffins cool completely and keep them in an airtight container in the refrigerator for up to 4 days.
- 4These muffins are freezer-friendly. Wrap them individually and freeze for up to 3 months. Reheat in the microwave for a quick breakfast.
Adapt it for your goals.
Vegetarian
Omit the ham and add 1/2 cup of finely chopped spinach or sautéed mushrooms for a delicious vegetarian version.
dairy freeDairy free
Replace the cheddar with your favorite dairy-free shredded cheese alternative.
ketoKeto
This recipe is naturally low-carb and keto-friendly. Ensure your ham is sugar-free and serve with avocado instead of fruit.
high proteinHigh protein
For an extra protein boost, replace 2 of the whole eggs with 4 egg whites.
Why this is on our healthy list.
Excellent Source of Protein
Eggs provide high-quality complete protein, which is crucial for muscle maintenance, satiety, and sustained energy levels throughout the morning.
Great for Meal Prep
Making a batch at the start of the week provides a quick, portion-controlled, and healthy breakfast option for busy mornings.
Rich in Vitamins and Minerals
Eggs are a natural source of Vitamin D, B12, selenium, and choline, which support bone health, brain function, and metabolism.
Frequently asked questions
Yes, egg muffins are a healthy breakfast option. They are high in protein, low in carbs, and packed with nutrients from the eggs and vegetables. They are also portion-controlled, which helps with managing calorie intake.
