High-Protein Ham Veggie Egg Muffins (Print version)

Protein-rich egg bites with ham, fresh vegetables, and melted cheese for a nutritious start or snack.

# Required ingredients:

→ 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

# How to make it:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until well combined.
03 - Add diced ham, bell pepper, spinach, onion, and cheddar cheese to the egg mixture. Stir until evenly distributed throughout.
04 - Divide mixture evenly among 12 muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 20 minutes, or until muffins are puffed and set in the center.
06 - Let cool for 5 minutes, then run a knife around the edges to release from tin. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • They're genuinely ready to grab when life gets messy, and they taste nothing like sad diet food.
  • Once you nail the basic formula, you can swap in whatever vegetables or proteins are lingering in your kitchen.
  • A single batch feeds you for days, which means you're actually eating protein and vegetables instead of whatever's fastest.
02 -
  • If you fill those cups more than three-quarters full, your muffins will spill and stick to the tin, which I learned the hard way on batch number two.
  • The moment they come out of the oven is not when they're done setting—those five minutes of resting time makes a real difference in whether they pop out cleanly or fall apart.
03 -
  • Chop your vegetables the night before so you genuinely only have mixing and baking to do in the morning, which removes the biggest barrier to actually making these.
  • If your muffins seem to be browning too fast on top, drape a sheet of foil over the tin for the last few minutes of baking.
Return