High-Protein Ham & Egg Muffins
Method
Preheat the oven to 180°C (350°F). Lightly coat a 6-cup muffin tin with cooking spray or line it with silicone muffin cups.
In a large bowl, whisk the eggs until smooth and fluffy. Season with salt, black pepper, garlic powder, and Italian herbs if desired.
Stir in the diced ham, chopped tomatoes, spinach, and half of the grated cheese.
Divide the mixture evenly among the muffin cups, filling each about ¾ full.
Sprinkle the remaining cheese over the tops for a delicious golden crust.
Bake for 15–18 minutes, or until the muffins are puffed, lightly golden, and fully set in the center.
Let the muffins cool for 2–3 minutes before removing them from the pan.
Serve warm, garnished with fresh herbs. Pair with Greek yogurt, sliced avocado, or a crisp green salad for a complete, protein-rich breakfast.
These egg muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in the microwave for about 30–45 seconds for a quick, high-protein breakfast anytime.
Nutrition Facts
Per recipe
