Make ahead and freeze these egg and ham muffins for a quick and wholesome breakfast choice. Simply reheat them in the morning or whenever you’re in the mood for one.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- cooking spray
- 6 large eggs
- 1 ½ cups frozen chopped spinach, thawed and drained
- 1 cup chopped red bell pepper
- 7 ounces diced fully cooked ham
- ¾ cup egg whites
- ¼ cup crumbled feta cheese
- 2 tablespoons water
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
- Combine eggs, spinach, red bell pepper, ham, egg whites, feta cheese, water, salt, and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
- Bake in the preheated oven until set in the middle, 20 to 25 minutes.
- Our magazine version of this recipe (called
- ) uses the formula below:
- 1 1/4 cups diced or crumbled cooked meat + 1 cup stemmed, chopped, steamed greens (squeezed dry) + 1 cup chopped vegetables + 1/4 cup shredded cheese
- Preheat oven to 400 degrees F (200 degrees C). Mix meat, greens, vegetables, and cheese together and divide among 12 prepared muffin cups. Whisk together 6 large eggs, 3/4 cup egg whites, 2 tablespoons water, and 1/4 teaspoon each salt and ground black pepper in a bowl. Pour egg mixture into the muffin cups. Bake in the preheated oven until puffed and set in the middle, 18 to 20 minutes. Let stand 3 to 5 minutes before serving.
- For
- , use ground turkey breakfast sausage, spinach, broccoli, and shredded aged Cheddar. For
- use low-sodium Italian chicken sausage, kale, red bell pepper, and crumbled feta. And for
- , use low-sodium ham, Swiss chard, leeks, and shredded Gruyère.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 333 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is absolutely the best egg muffin recipe ever! I substituted the ham for bacon, the feta (which everyone in my family dislikes) for cheddar. It was delicious.
These were good for kid snacks. Perfect toddler breakfast food.
I loved how this recipe is adaptable to whatever a person likes to add to it. I first sauteed onion, celery, assorted bell peppers and a finely diced red potato. Perhaps next time I will go with meat or cheese. A great idea for a protein snack.
Delicious! I made these according to the recipe, with the exception of omitting the water, which I forgot to add. They baked perfectly in 25 minutes and were a huge hit at my breakfast buffet. I’ll definitely be making these again. Thanks for this healthier version of egg muffins.
I made these for a golf tournament breakfast table and they were a huge hit! I sautéed the ham and peppers in a nonstick fry pan until the water in the ham had evaporated and I used mini muffin pans. I baked for 25 minutes. This made 24 mini muffins.
I did add mushrooms but very tasty.
So good! I cooked mine for about 28 minutes.
This is a fantastic base recipe. I decided to make some changes of my own. I take shredded hashbrowns and fry until nice and crispy, then add that to the base. I find that muffin tins are too small so I use mini loaf pans. I use 10 full eggs (mixed until frothy), diced veggies, green onion, salt and pepper, and meat(optional). Mix together and pour on top of hashbrowns. Sprinkle chunks of feta cheese, (fried and diced) bacon (i like them extra crispy) And any other toppings you’d like…. then bake. Turns out amazing. I make these and freeze them… if you do that, the best way to reheat is to put it in a frying pan with a lid covering it. With a little oil, Cook on low until heated through. Then take the lid off and turn up to med-high and fry until bottom is nice and crispy. Serve hot.
AMAZING! Tastes just like the omelettes I usually make, but in a more convenient form!! My husband and I are healthcare workers and are always on the go, so we love these!
This is soooo easy. Used different cheese. Changed up meat. So yummy.
Definitely need to bake at least 30minutes to 35. Do not put in paper as this is more of a quiche. I cubed and cooked the grease and water out of the ham
Very good! I used fresh spinach rather than frozen,but otherwise followed recipe as suggested!
Excellent recipe and easy to make. Used sausage instead of ham and a little bit of pepper jack cheese. Had to bake longer than 20 minutes , it was closer to 30 but could be my oven. Easy breakfast on the go!
Wonderful… chock full of yummy stuff. I used fresh spinach and used half eggs and half egg whites from the carton as I was running low on whole eggs
I made it it is good recipe