Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings
These delicious treats are keto-friendly which means you can eat a lot of them with no guilt at all! It will only take you 35 minutes to prepare and bake these Ham and Cheese Egg Muffins. What are you waiting for? It is time to go to your kitchen and start prepping. Enjoy!
Ingredients:
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1/2 c milk (I used skim)
12 large Eggs
2 green onions, sliced thin
3/4 c shredded cheddar cheese divided
8 oz. ham steak, cubed
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp garlic powder
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a muffin tin.
Add milk, spices, and eggs into a large bowl. Whisk everything until well blended. Add green onions, 1/2 cup of shredded cheddar cheese, and ham. Whisk everything until well incorporated.
Spoon the batter into each muffin cup. Sprinkle the rest of the shredded cheddar cheese on top.
Place the muffin tin in the preheated oven and bake the muffins for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of one cup.
Remove the muffins from the oven and allow them to rest for a few minutes at room temperature.
Serve warm. Enjoy!
Notes:
You can use parchment paper instead of greasing the baking pan.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving.
For this recipe, I used skim milk.
I suggest using a block of cheese and shredding it yourself.
You can use leftover ham for this recipe.
You can omit the green onions if you don’t want them.
Nutrition Facts:
Serving: 1egg muffin Calories: 120 kcal (6%) | Carbohydrates: 2.6g (1%) | Protein: 11.3g (23%) | Fat: 7g (11%) | Saturated Fat: 2.7g (17%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 198.5mg (66%) | Sodium: 271.6mg (12%) | Potassium: 118.6mg (3%) | Sugar: 1.8g (2%) | Vitamin A: 345IU (7%) | Vitamin C: 0.5mg (1%) | Calcium: 78mg (8%) | Iron: 1mg (6%)
Ingredients
- 1/2 c milk (I used skim)
- 12 large Eggs
- 2 green onions, sliced thin
- 3/4 c shredded cheddar cheese divided
- 8 oz. ham steak, cubed
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a muffin tin.
Add milk, spices, and eggs into a large bowl. Whisk everything until well blended. Add green onions, 1/2 cup of shredded cheddar cheese, and ham. Whisk everything until well incorporated.
Spoon the batter into each muffin cup. Sprinkle the rest of the shredded cheddar cheese on top.
Place the muffin tin in the preheated oven and bake the muffins for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle of one cup.
Remove the muffins from the oven and allow them to rest for a few minutes at room temperature.
Serve warm. Enjoy!
Notes
You can use parchment paper instead of greasing the baking pan. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days or 3 months in the freezer. Reheat for a few minutes before serving. For this recipe, I used skim milk. I suggest using a block of cheese and shredding it yourself. You can use leftover ham for this recipe. You can omit the green onions if you don't want them.
