Go Back
–+ servings

Ham Cheese and Veggie Baked Egg Cups

Erin Indahl-Fink
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.
No ratings yet
Healthy baked egg muffins, one muffin held in hand.
Print Recipe Remove Ads Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 173 kcal

Equipment

  • Muffin Pan This non-stick muffin pan by Wilton is ideal for any muffin or cupcake recipe.
  • Silicone Baking Cups These silicone baking cups eliminate the need for paper liners or greasy non-stick spray. Muffins and cupcakes slide right out - no sticking!
  • Meal Prep Containers These glass meal prep containers are a fantastic leak-proof option for packing lunches for work or school.

Ingredients
  

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

Instructions
 

  • Preheat oven to 375 degrees. Line a muffin pan with silicone baking cups, or spray with non-stick baking spray. Set prepared pan aside.
  • Dice the ham and vegetables, and place approximately 1/2 tablespoon of each: ham, broccoli, onion and bell pepper into each cup.
  • 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.
  • 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

Serving: 1gCalories: 173kcalCarbohydrates: 3gProtein: 15gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 339mgSodium: 293mgPotassium: 195mgFiber: 1gSugar: 2gVitamin A: 973IUVitamin C: 23mgCalcium: 101mgIron: 2mg
Keyword baked egg cups, baked egg muffins, healthy egg muffin recipe, healthy egg muffins
Tried this recipe?Let us know how it was!