Spinach, ham and egg muffins
Start your day right with these easy and nutritious Spinach, Ham, and Egg Breakfast Muffins! Packed with protein-rich eggs, savory ham, fresh spinach, juicy tomato, and melty cheddar cheese, they're perfect for a quick, delicious, and satisfying breakfast on the go. Enjoy a healthy start with every bite!
Cook time 20 min
Prep time 10 min
Ingredients:
4 eggs2 slices ham
1/2 tomato
1/3 cup spinach
1.50 oz cheddar cheese
Spinach, ham, and egg breakfast muffins are a delightful and nutritious way to start your day. Packed with protein and vibrant vegetables, these muffins are easy to prepare, making them perfect for busy mornings or meal prepping for the week. The combination of eggs, ham, spinach, tomato, and cheddar cheese delivers a balanced meal that's both satisfying and delicious.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly grease a muffin tin with non-stick spray, or line with muffin liners to prevent sticking.
- In a mixing bowl, crack the 4 eggs. Use a whisk or fork to beat them until they are well combined and slightly frothy.
- Finely chop the 2 slices of ham and dice the 1/2 tomato.
- Chop the 1/3 cup of fresh spinach.
- Add the ham, tomato, and spinach to the beaten eggs. Mix well to combine.
- Evenly pour the egg mixture into the muffin tin, filling each cup about 2/3 full. This should fill approximately 6 muffin cups, depending on the size of your muffin tin.
- Sprinkle the shredded cheddar cheese evenly on top of each muffin cup filled with the egg mixture.
- Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before removing them. Serve warm or at room temperature.
Tips:
- Preheat your oven to 375°F (190°C) before starting to ensure it's ready to go when you are.
- Lightly grease your muffin tin with cooking spray or line it with silicone baking cups to make removing the muffins easier.
- Whisk the eggs thoroughly to incorporate air, which will help make the muffins light and fluffy.
- Chop the ham, tomato, and spinach into small, uniform pieces to ensure even distribution and cooking.
- Mix the ingredients gently but thoroughly to avoid over-mixing, which can make the muffins dense.
- Fill the muffin cups about three-quarters full to allow room for the muffins to rise.
- Bake the muffins for 20-25 minutes or until they are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month for easy grab-and-go breakfasts.
Spinach, ham, and egg breakfast muffins are a fantastic option for a wholesome breakfast or snack. They are not only tasty but also packed with nutrients to keep you energized throughout the day. Whether you enjoy them fresh out of the oven or reheat them during the week, these muffins will surely become a staple in your kitchen.
Nutrition per serving
8 ServingsCalories 70kcal
Protein 6g
Carbohydrates 0.70g
Fiber 0.11g
Sugar 0.27g
Fat 4.95g
More recipes
Honey-cinnamon overnight oats
Prep the night before and wake up to a wholesome breakfast that’s ready to go.
01 May 2025Fluffy buttermilk wheat pancakes
Easy to make and irresistibly light, they'll quickly become a family favorite.
16 Mar 2025Citrusy cherry tomato salad
Perfectly seasoned with black pepper and drizzled with olive oil, this easy-to-make salad is a delicious addition to any meal.
10 May 2025Lemon garlic roasted broccoli
Perfectly seasoned with olive oil, salt, pepper, lemon juice, and garlic powder, this easy-to-make dish is roasted to perfection for a delicious and nutritious addition to any meal.
01 Apr 2025