LOW CARB HAM AND EGG MUFFINS

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5 from 1 vote

LOW CARB HAM AND EGG MUFFINS

Make this quick and simple protein packed breakfast that is perfect for grab and go on busy mornings.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings muffins

Calories 101kcal

Author Christine Mello

Ingredients

1 cup cooked ham, diced
3/4 cup shredded cheddar cheese
1/2 cup green pepper, diced
1/2 tsp seasoned salt
1/4 tsp black pepper
8 eggs, well-beaten

Instructions

Preheat oven to 350°. Spray muffin tins with non-stick cooking spray.
Divide ham, cheese and green pepper equally between muffin cups.
In a medium bowl, beat the eggs with seasoned salt and pepper. Pour egg mixture equally among muffin cups.
Use a fork to gently stir each cup, mixing the egg with ham, cheese and green pepper.
Bake in preheated oven for 25 - 30 minutes, until starting to brown slightly.
Allow to cool for a few minutes, then remove the muffins from the tin.
Store in an airtight container in the refrigerator for up to a week.

Notes

Using paper muffin liners is not recommended for this recipe. During baking the paper may disintegrate into the sides of the muffins making removal difficult.

Nutrition