I'm excited to share this healthy breakfast egg muffins today. It's been one of my go-to's for a while now. It's a delicious and healthy breakfast that will fill you up. Bonus? It's freezer-friendly, so they're perfect for a low carb breakfast meal prep. I like to make a double batch for the freezer. You can eat them on-the-go, or make them fancy at home topped with salsa and avocado.
If you need more breakfast options we have a whole post of healthy breakfast options you'll love!
Egg Muffin Ingredients:
- Black Forest Ham
- Green Onions
- Cheddar Cheese
How to make breakfast egg muffins:
Prepare a muffin pan with cooking spray and add a piece of black forest ham to each cup.
Mix the remaining ingredients together in a bowl, and then scoop the egg mixture into each ham cup, only filling it about ¾ full.
For some reason I think these are so much fun to make. Look at those pretty ham cups! Scooping the egg mixture in is fun too. I love all the color the veggies give - doesn't color just scream "HEALTHY!"?
Bake at 350 degrees for 30 minutes or until eggs are cooked through.
What other ingredients can I add to egg muffins?
- Green Onions
- Bell Peppers
- Sliced Jalapeños
Are egg muffins keto friendly? What about Atkins?
Yes, this recipe is extremely low carb.
More quick and easy, low carb breakfast ideas:
Breakfast Egg Muffins
- Preheat oven to 350 degrees and spray muffin tin with cooking spray.
- Line each cup with one slice of ham.
- Combine all other ingredients well, in a large bowl.
- Scoop ¼ cup of the egg mixture into each ham cup.
- Bake for 30 minutes.
- Remove and serve warm or let them cool completely & freeze them for mornings on the go!
Yum! I love to enjoy these right out of the oven but they are just as good after being frozen or refrigerated and then warmed up again!
How to Freeze Egg Muffins
Let the egg cups cool completely and remove from muffin tin. Place breakfast cups in a gallon-sized plastic bag and freeze. When you pull them out, microwave for 30 seconds to a minute and enjoy! These will stay good in the freezer for up to three months.
This post was originally posted June 20, 2014 and has been updated.