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Baked Ham and Cheese Egg Muffins Photo

Baked Ham and Cheese Egg Muffins Recipe

Jocelyn Brubaker
Keep a batch of these Baked Ham and Cheese Egg Muffins in your freezer for a healthy breakfast on busy mornings. These low carb/keto-friendly muffins are easy to make and taste delicious.
3.04 from 29 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 1 egg muffin
Calories 199 kcal

Ingredients
  

  • 12 Egg
  • 1 teaspoon Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Diced Ham
  • 1 3/4 cups Shredded Cheddar Cheese

Instructions
 

  • Preheat the oven to 375°F. Spray a 12 count muffin tin with nonstick spray.
  • Whisk together the eggs, garlic, salt, and pepper.
  • Stir in the ham and 1 1/2 cups cheese.
  • Use a 1/4 cup measuring cup to fill the prepared muffin tin with the egg mixture. The cavities will be full, but they will bake up just fine.
  • Sprinkle the remaining cheese on top of the egg mixture. Bake for 20 minutes.
  • Remove the pan from the oven and cool for 2 minutes.
  • Run a butter knife around the edge of the eggs and gently lift them out.
  • Serve immediately. Once the eggs are cooled, place in a Ziploc bag or container and refrigerate for up to 4 days. Reheat in the microwave for 15-20 seconds.

Nutrition

Calories: 199kcalCarbohydrates: 1gProtein: 16gFat: 14gSaturated Fat: 3gSodium: 202mg
Keyword Breakfasts, Brunches, Cheese, Easy, Eggs, Family Meals and Snacks, Ham, Low Carb, Muffins
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