High-Protein Ham Veggie Muffins (Printer-Friendly)

Savoury egg muffins filled with ham, vibrant vegetables, and melted cheese for a protein-packed snack or breakfast.

# What You Need:

→ Eggs

01 - 8 large eggs

→ Dairy

02 - 1/4 cup milk, dairy or unsweetened non-dairy alternative
03 - 3/4 cup shredded cheddar cheese

→ Meats

04 - 3/4 cup lean ham, diced

→ Vegetables

05 - 1 small red bell pepper, diced
06 - 1/2 cup baby spinach, chopped
07 - 1 small red onion, finely diced

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika, optional

# Steps:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners.
02 - In a large mixing bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until thoroughly combined.
03 - Add diced ham, bell pepper, spinach, red onion, and cheddar cheese to the egg mixture. Stir until evenly distributed throughout.
04 - Divide mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 20 minutes, until muffins are puffed and set in the center.
06 - Allow to cool for 5 minutes, then run a knife around the edges to release from the tin. Serve warm or cool completely for storage.

# Expert Suggestions:

01 -
  • They're done in 35 minutes start to finish, which means you can make a whole week's worth of breakfasts on Sunday without dedicating your whole day to it.
  • Each muffin packs 10 grams of protein and tastes nothing like typical "healthy" breakfast food, so you actually want to eat them.
  • They freeze beautifully, so grabbing one from the freezer and reheating it takes less time than waiting in a coffee shop line.
02 -
  • These will look slightly jiggly when you pull them from the oven, and that's actually perfect, because they continue to set as they cool and won't end up dry and rubbery.
  • Filling each cup exactly three-quarters full is the difference between a muffin that rises beautifully and one that overflows all over your oven floor, which I learned the hard way.
03 -
  • Chop your vegetables slightly smaller than you think you need to so they distribute evenly and cook through completely without drying out the eggs.
  • If you forget to grease your muffin tin and panic, silicone liners are genuinely worth keeping on hand because they solve this problem completely and you'll use them constantly.
Return