Ham and Egg Muffins
Ham and Egg Muffins are super easy to make and perfect for a low carb grab and go breakfast. These mini frittatas bake in 20 minutes and are easy to reheat!
Servings: 12
Cost: $5
Ingredients
- 1 dozen eggs
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- 1 teaspoon dried minced onions
- 1 tablespoon Dijon mustard
- 1 cup cooked ham diced
- 1 cup diced red pepper optional
- 1 cup shredded colby jack or cheddar cheese
- ½ cup shredded Parmesan cheese optional
Instructions
- Preheat oven to 350 degrees, and grease a 12-cup muffin tin with non stick spray
- Whisk eggs, sea salt, pepper, onions and mustard together, then stir in ham and shredded cheddar or colby jack cheese and optional diced red pepper if using.
- Fill muffin cups almost to the tops with egg mixture, and bake for about 20 minutes or until toothpick comes out fairly clean.
- Top with Parmesan cheese before serving, and enjoy!
Notes
Original recipe did not include diced red pepper. It adds extra texture and color but isn't necessary.
Dijon mustard can be omitted, as well.
Nutrition
Calories: 83kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 355mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 1mg
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