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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.
Prep Time
10
minutes
mins
Cook Time
17
minutes
mins
Total Time
27
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
muffins
Servings:
6
people
Calories:
131
kcal
Author:
Anna
Ingredients
1
Tablespoon
olive oil
¼
cup
chopped yellow onion
¼
cup
chopped bell pepper
I used orange
1
cup
fresh spinach or 3 Tablespoons frozen
thawed
¾
cup
chopped ham
4
large eggs
¼
teaspoon
salt
⅛
teaspoon
ground black pepper
¼
cup
milk
¼
cup
shredded cheese
I used mil cheddar
US Customary
-
Metric
Instructions
Grease a 6 cup muffin pan. Set aside.
Preheat oven to 350 degrees F.
In a medium mixing bowl, whisk together eggs, salt, pepper, milk and cheese. Set aside.
In a medium skillet, heat up olive oil.
Add onion and pepper to skillet and cook until soft.
Add ham and cook until slightly browned.
Add spinach and cook until wilted (if using frozen and thawed, cook until heated up).
Place 1 tablespoon of veggie mixture into each muffin cup.
Pour ¼ cup of milk mixture into each muffin cup, over the veggies. It should come up almost to the top.
Bake the muffins for 15 to 17 minutes, or until the eggs are set.
Cool in pan for 10 minutes.
Serve or cool completely and store in fridge for up to 1 day.
Nutrition
Calories:
131
kcal
|
Carbohydrates:
2
g
|
Protein:
9
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Cholesterol:
124
mg
|
Sodium:
384
mg
|
Potassium:
154
mg
|
Sugar:
1
g
|
Vitamin A:
870
IU
|
Vitamin C:
9.8
mg
|
Calcium:
56
mg
|
Iron:
0.8
mg