Muffin Tin Eggs with Ham & Cheese – Low Carb / Keto

Muffin Tin Eggs with Ham and Cheese are quick, simple and the perfect grab and go breakfast for busy mornings. They are packed with protein, low in carbs, keto friendly and easy to make in under 30 minutes.

Pin HERE for later and follow me on Pinterest for more easy breakfast ideas

Do you struggle with having a healthy breakfast every morning? If so, easy make ahead breakfasts are the way to go. Hard boiled eggs, baked eggs and Muffin Tin Eggs are great options.

WHAT ARE MUFFIN TIN EGGS?

Healthy egg muffin cups are sort of like mini egg omelettes that you bake in a muffin pan and can grab for breakfast on the go.

They are naturally gluten free, low carb, keto friendly and easy to make. And you can make them ahead of time to have in the fridge for a quick breakfast or lunch!

These Muffin Tin Eggs  are a great source of protein, packed with nutrients and low in carbs. And the best part? They are super versatile and take hardly any time to make.

When you’re ready to serve, grab one of those single mini muffins (or two) and give it a quick reheat and you’re set to go!

The best part is, they are full of protein and super easy to customize with any toppings or add-ins you like.

These baked egg cups are also low carb and ketogenic friendly and perfect for breakfast on the go.

EASY MUFFIN TIN EGG VARIATIONS:

You can find all our favorite breakfast egg muffin recipes here:

1. Broccoli and Cheese Egg Muffins
2. Buffalo Chicken Egg Muffins
3. Jalapeno Popper
4. Kimchi Baked Eggs
5. Bacon Egg Muffins
6. Spinach and Cheese Egg Muffins
7. Sun-Dried Tomato and Spinach Egg Muffins
8. Healthy Egg Muffins with Tomato & Spinach

INGREDIENTS YOU NEED:

• eggs
• salt
• pepper
• dried onion powder
• garlic powder
• mustard powder or Dijon Mustard
• cheddar cheese
• chopped ham

HOW TO MAKE MUFFIN TIN EGGS:

Start off by whisking together your eggs in a 4-cup measuring cup or a mixing bowl and seasoning them with salt, pepper and your favorite seasonings.

Chop up your favorite combo of veggies and proteins and mix until combined.

Divide evenly among muffin cups (about 1/2 – 2/3 cups full) and add chopped ham and shredded cheese.

I like lining my muffin tin with these silicone liners since they are guaranteed to pop out easily without sticking. If you don’t have silicone liners, be sure to grease the muffin tins with a non-stick cooking spray.

Pop these in the oven at 400 F and once cooled, you can store them in resealable bags or glass containers. Keep them in the fridge (or freezer) and every morning, heat one up in the microwave for 30-40 seconds. Breakfast is ready to go!

With a batch of these tasty ham and cheese muffin tin eggs, you’ve got a healthy breakfast when you’re on the run each morning.

SOME HELPFUL TIPS TO MAKE THE BEST BREAKFAST MUFFINS:

• Grease or line your muffin pan with silicone liners for easy removal
• Fill each muffin cup about 1/2 – 2/3 full
• Use your favorite combo of vegetables or protein – be sure to chop them up into bite-sized pieces
• Season with your favorite spices and herbs – not a fan of basil? Leave it out and use thyme or for an extra kick, cumin or Cayenne pepper instead.

Feel like switching things up? Here are 9 different Breakfast Egg Muffins you can make instead.

HOW TO STORE MUFFIN TIN EGGS:

For an easy breakfast meal prep recipe, make a batch of egg muffins and store them fridge in a large zip-lock bag or an air-tight container for up to 4 days.

CAN YOU FREEZE BREAKFAST MUFFINS?

Yes! If you’re wondering how to freeze egg muffins, you would place them in a large zip-lock freezer bag or an air-tight container. You can store egg cups in the freezer for up to 3 months.

HOW TO REHEAT EGG MUFFINS:

To reheat egg muffins in the morning, simply take an egg muffin from the fridge or freezer. Place on a plate and reheat in the microwave on high for about 30 seconds.

You can also reheat the egg muffins in the air fryer or your oven at 375 F for about 5 minutes.

More easy breakfast options you might like:

• Overnight Oats
• Delicious Egg Cups
• Steel cut Oatmeal
• Oatmeal Cups
• No Bake Energy Bites
• Scrambled Eggs

Pin HERE for later and follow me on Pinterest for more easy breakfast ideas

5 from 13 votes

Print

Muffin Tin Eggs with Ham and Cheese

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Muffin Tin Eggs with Ham and Cheese are quick, simple and the perfect grab and go breakfast for busy mornings. They are packed with protein, low in carbs, keto friendly and easy to make in under 30 minutes.

Course: Breakfast

Cuisine: American

Keyword: breakfast egg muffins, healthy breakfast, healthy egg recipes, low carb breakfast

Servings: 12 servings

Calories: 122 kcal

Author: Kelly

Ingredients

• 10 large eggs
• 1 - 1 1/2 teaspoons sea salt or to taste
• 1/4 - 1/2 teaspoon black pepper or to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried mustard or Dijon Mustard optional
• 2/3 cup grated cheddar cheese plus more for topping
• 3/4 cup chopped cooked or deli ham

Instructions

1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
3. Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
4. Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Nutrition Facts

Muffin Tin Eggs with Ham and Cheese

Amount Per Serving (1 muffin)

Calories 122 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 10g20%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.