Print
Ham and Cheese Egg Muffins on a plate.

Ham cheese egg muffins

Vegetable, Ham and Cheese Egg Muffins - easy and delicious breakfast idea! Huge hit with kids! Gluten-free and keto diet friendly.
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 6 people
Calories 131 kcal
Author Anna

Ingredients

  • 1 Tablespoon olive oil
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped bell pepper I used orange
  • 1 cup fresh spinach or 3 Tablespoons frozen thawed
  • 3/4 cup chopped ham
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup milk
  • 1/4 cup shredded cheese I used mil cheddar
US Customary - Metric

Instructions

  1. Grease a 6 cup muffin pan. Set aside.
  2. Preheat oven to 350 degrees F.
  3. In a medium mixing bowl, whisk together eggs, salt, pepper, milk and cheese. Set aside.
  4. In a medium skillet, heat up olive oil.
  5. Add onion and pepper to skillet and cook until soft.
  6. Add ham and cook until slightly browned.
  7. Add spinach and cook until wilted (if using frozen and thawed, cook until heated up).
  8. Place 1 tablespoon of veggie mixture into each muffin cup.
  9. Pour 1/4 cup of milk mixture into each muffin cup, over the veggies. It should come up almost to the top.
  10. Bake the muffins for 15 to 17 minutes, or until the eggs are set.
  11. Cool in pan for 10 minutes.
  12. Serve or cool completely and store in fridge for up to 1 day.
Nutrition Facts
Ham cheese egg muffins
Amount Per Serving
Calories 131 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 124mg41%
Sodium 384mg17%
Potassium 154mg4%
Carbohydrates 2g1%
Sugar 1g1%
Protein 9g18%
Vitamin A 870IU17%
Vitamin C 9.8mg12%
Calcium 56mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.