Are your mornings crazy-busy? These delicious Ham & Veggie Baked Egg Cups are the perfect make-ahead breakfast solution for those mornings. Loaded with protein, these baked egg muffins are the perfect healthy breakfast to start your day.

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Ham & Veggie Baked Egg Cups

On a typical weekday, what are your mornings like? If you’re working a full time job and/or trying to get kids out the door to school, your mornings are likely to be a little like a circus. The idea of sitting down to a healthy, warm breakfast often feels like a dream – the opposite of reality.

But what if I told you that these Ham & Veggie Baked Egg Cups could be ready to go for breakfast in seconds? Yep, that’s right! A healthy, protein-packed breakfast that’s basically ready to go when you are. It’s real!

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Okay, so I will preface this statement to say that these Baked Egg Muffins need to be made ahead of time. If you’re on board the meal prep bandwagon, you’ll know that healthy eating usually means having foods pre-made and ready to go for you when you need them.

Breakfast is certainly no exception. I’ll show you exactly how to make these delicious protein-packed, healthy Ham & Veggie Baked Egg Cups on the weekend, and have them ready to go for breakfast on your busy weekday mornings.

Here’s how these super-easy Ham & Veggie Baked Egg Cups are made:

What ingredients do I need for baked egg muffins?

These baked egg muffins include broccoli, bell pepper, red onion, diced ham (extra lean), and eggs. I also sprinkle on a little bit of shredded cheddar cheese. And when I say a little bit, I mean just a few shreds. If you are following Whole30 or Keto, feel free to omit the cheese, and you’ll be on plan!

Dice your ham, and veggies, and whisk together the eggs with a bit of salt and pepper to your liking. Your eggs will then be ready to go into the baking cups.

How do I make baked egg cups?

You will see in the photos that I’m using silicone baking cups. These bake beautifully! They make it so easy for the eggs to pop right out of the cups – no greasy baking spray, no buttering a muffin tin. Simply place the cups into the muffin tin and your set!

Add the diced ham, and veggies to each cup. I did approximately a 1/2 tablespoon of each: ham, broccoli, onion & pepper.

Pour the whisked eggs over the top of the ham & veggies

In a mixing bowl, whisk together a dozen eggs. Add a bit of salt and pepper to your liking. Once the eggs are whisked together well, pour the eggs over the top of the filling in each cup.

Add a sprinkle of cheese to the baked egg cups – OPTIONAL!

To the top of the eggs and filling, add a sprinkling (maybe a half tablespoon) of shredded cheddar cheese. As you can see from the photo above, I just add a few shreds of cheese – nothing excessive. 

To keep things on the healthier side, feel free to use low-fat cheese, or leave out the cheese entirely. Omitting the cheese makes the recipe Whole30 and Keto-friendly!

How long do I bake egg muffins?

Once you have everything in the cups, bake the eggs for 16-18 minutes at 375 degrees or until the eggs are set. Remove from the oven and let cool for a few minutes before eating. If you are meal prepping these for later: let the egg muffins cool to room temperature. Place in resealable containers and refrigerate.

To reheat in the morning: place two egg muffins on a microwave-safe plate. Microwave for 45-60 seconds on high. Enjoy right away!

If you love eggs, be sure to check out my post for Healthy Egg Salad!

Are you looking to start meal prepping breakfast?

Meal prepping healthy breakfast options is a great way to have healthy choices made for yourself during busy mornings. Be sure to check out my post for Breakfast Meal Prep. It includes all of my healthy breakfast recipes as well as meal prep tips, tools and ideas for making meal prep easy!

If you loved these delicious baked egg muffins, then check out some of my other make-ahead healthy breakfast recipes:

• Healthy Breakfast Sandwiches
• Baked Spinach and Mushroom Frittata
• Blueberry Almond Chia Pudding
• Blueberry Protein Muffins
• Pumpkin Chocolate Chip Protein Muffins
• Almond Joy Overnight Oats
• Healthy Pumpkin Pancakes
• Apple Cinnamon Overnight Oats

Silicone Baking Cups (Amazon Link) – These silicone baking cups are absolutely perfect for making these egg muffins! No sticking at all – the eggs slide right out. No baking spray or buttering necessary!

Prep Naturals Meal Prep Containers (Amazon Link) – You guys!! I can’t say enough about these Prep Naturals Meal Prep containers. If you want to be better at meal prep and establishing some solid healthy eating habits, these containers will set you up for success!

Non-Stick Muffin Tin Pan (Amazon Link) – Obvi, you can make more than just egg muffins with these pans. Hello cupcakes, muffins and even mini-meatloaves!

Wanna know my favorite place to buy eggs? It’s actually Costco! It’s one of my 15 Things I Always Buy at Costco to Make Healthy Meals and Snacks. Get my free, printable shopping list here:

Here’s the recipe for my delicious Ham & Veggie Baked Egg Muffins:

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Ham & Veggie Baked Egg Cups

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Are your mornings crazy-busy? These delicious Ham & Veggie Baked Egg Cups are the perfect make-ahead breakfast solution for those mornings. Loaded with protein, these baked egg muffins are the perfect healthy breakfast to start your day.

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Ingredients

• 1/2 c. diced ham, (extra-lean, trimmed of any excess fat)
• 1/2 c. fresh broccoli, cut into small pieces
• 1/2 c. red onion, diced
• 1/2 c. bell pepper, diced (any color)
• 1/3 c. shredded cheddar cheese (Optional)
• 12 eggs, whisked
• salt and pepper

Instructions

1. Preheat oven to 375 degrees. Line a muffin pan with silicone baking cups, or spray with non-stick baking spray. Set prepared pan aside.
2. Dice the ham and vegetables, and place approximately 1/2 tablespoon of each: ham, broccoli, onion and bell pepper into each cup.
3. Whisk the eggs well, and add salt and pepper to your liking. Pour the eggs mixture over the top of the ham and vegetables in each cup. Fill to nearly full. Top with a slight sprinkling of cheese, if desired.
4. Bake at 375 degrees for 16-18 minutes or until eggs are set. Remove from oven and let cool for 5 minutes before serving.

Notes

Yield: 12 egg muffins, Serving Size: 2 muffins

Meal Prep option: if prepping for breakfasts later in the week, remove egg cups from silicone baking cups. Place in resealable containers are refrigerate for up to 5 days. To reheat, place on microwave safe plate and microwave for 45-60 seconds.

Nutrition Information:

Serving Size: 2 muffins
Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 4gCholesterol: 17mgSodium: 150mgCarbohydrates: 8gSugar: 3gProtein: 7g