This egg and ham muffins recipe is a quick and healthy breakfast option that you can make in advance and freeze Simply reheat them on your way out the door in the morning or any time you crave one
Prep Time
35 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or line with paper liners.
Combine eggs
spinach
red bell pepper
ham
egg whites
feta cheese
water
salt
and pepper in a large bowl. Ladle egg mixture into the prepared muffin cups.
Bake in the preheated oven until set in the middle
20 to 25 minutes.
Editor's Note:
Our magazine version of this recipe (called Healthy Egg Muffin Formula) uses the formula below:
Formula: 1 1/4 cups diced or crumbled cooked meat + 1 cup stemmed
chopped
steamed greens (squeezed dry) + 1 cup chopped vegetables + 1/4 cup shredded cheese
To Make: Preheat oven to 400 degrees F (200 degrees C). Mix meat
greens
vegetables
and cheese together and divide among 12 prepared muffin cups. Whisk together 6 large eggs
3/4 cup egg whites
2 tablespoons water
and 1/4 teaspoon each salt and ground black pepper in a bowl. Pour egg mixture into the muffin cups. Bake in the preheated oven until puffed and set in the middle
18 to 20 minutes. Let stand 3 to 5 minutes before serving.
Formula Variations: For Spinach & Turkey Sausage Muffins
use ground turkey breakfast sausage
spinach
broccoli
and shredded aged Cheddar. For Kale & Chicken Sausage Muffins
use low-sodium Italian chicken sausage
kale
red bell pepper
and crumbled feta. And for Swiss Chard & Ham Muffins
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