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Low Carb Ham and Egg Muffin
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5 from 1 vote


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 12 muffins
Calories 101kcal


  • 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


  • 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.


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.


Serving: 1muffin | Calories: 101kcal | Carbohydrates: 0.8g | Protein: 9.2g | Fat: 6.6g | Fiber: 0.1g | Sugar: 0.3g