Spinach Ham Egg Muffins

Egg muffins on a plate with fresh berries.

Delicious Spinach Ham Egg Muffins are the perfect protein-packed bites that you can make ahead of time. Just 6 ingredients and 10 minutes of prep is all you need to whip these up! They're naturally low-carb, gluten free and paleo. Serve them with fresh fruit for a nutritious breakfast you're going to want on repeat!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings egg cups

Calories 101

Author Kim

Ingredients

12 medium to large eggs organic and cage-free, if possible
1/4 cup diced red bell pepper or sweet red pepper
1/2 cup packed fresh baby spinach finely chopped
1 cup diced ham*
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder

Instructions

Preheat oven to 350ºF (177°C). Coat a 12-cup muffin tin with cooking spray (a silicone muffin pan works best if you have one).
In a large bowl, whisk eggs with all other ingredients until blended.
Divide egg mixture among the 12 muffin cups (use a 1/3 cup measuring cup to fill cups almost completely full) and bake until set in center, about 25 minutes.
Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.

Notes

*I used Smithfield hickory smoked boneless ham steak, but feel free to use cooked breakfast sausage crumbles, a few slices of cooked bacon or leave the meat out completely for a vegetarian egg muffin.

Nutrition