Baked Ham and Cheese Egg Muffins

Baked Ham and Cheese Egg Muffins
Prep time
Cook time
Total time
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.
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 12 Eggs
  • 1 teaspoon Minced Garlic
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 cups Diced Ham
  • 1¾ cups Shredded Cheddar Cheese
  1. Preheat the oven to 375°F. Spray a 12 count muffin tin with nonstick spray.
  2. Whisk together the eggs, garlic, salt, and pepper.
  3. Stir in the ham and 1½ cups cheese.
  4. Use a ¼ 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.
  5. Sprinkle the remaining cheese on top of the egg mixture. Bake for 20 minutes.
  6. Remove the pan from the oven and cool for 2 minutes.
  7. Run a butter knife around the edge of the eggs and gently lift them out.
  8. 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.


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