If you are looking for a grab-and-go breakfast or snack idea these egg muffins are perfect! They are low carb, high protein and packed with taste. Make a batch on Sunday then pop them in the fridge for a busy workday meal. You can also get creative and use different veggies, use bacon instead of ham or go meatless if you prefer.
Ham & Egg Muffins
Prep time – 10 mins Cook Time – 20 mins
Makes 12 muffins
Ingredients
- 1 Bell pepper, finely chopped
- 1/2 small red onion, finely chopped
- 1 cup fresh spinach, chopped
- 12 Eggs
- 12 thin slices of ham
- Salt and pepper to taste
Directions
- Preheat oven to 350F and grease a muffin pan
- Chop bell pepper, onion and spinach
- Place a slice of ham in each section of the muffin tin forming a little cup
- Crack one egg into each cup
- Top with veggies and a little salt and pepper as desired
- Bake for 18-20 mins or until the eggs have set
- Let cool and separate into containers for a delicious breakfast all week
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