High-Protein Ham Veggie Muffins (Printable)

Protein-rich ham and veggie muffins filled with cheese, ideal for a quick, nutritious breakfast or snack.

# What You'll Need:

→ Eggs

01 - 8 large eggs

→ Dairy

02 - 1/4 cup milk, dairy or unsweetened non-dairy alternative
03 - 3/4 cup shredded cheddar cheese

→ Meats

04 - 3/4 cup lean ham, diced

→ Vegetables

05 - 1 small red bell pepper, diced
06 - 1/2 cup baby spinach, chopped
07 - 1 small red onion, finely diced

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika, optional

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until well combined.
03 - Fold in diced ham, bell pepper, spinach, onion, and cheddar cheese to the egg mixture. Stir until evenly distributed.
04 - Divide the mixture evenly among 12 muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 20 minutes, or until muffins are puffed and set in the center.
06 - Let cool for 5 minutes, then run a knife around the edges to release. Serve warm or cool completely for storage.

# Expert Advice:

01 -
  • They're done in 35 minutes total, which means batch-cooking breakfast becomes actually manageable.
  • Each muffin packs 10 grams of protein and fits perfectly in your hand—no fork required.
  • They freeze beautifully for up to two months, so you're never without a quick, honest breakfast.
02 -
  • Don't overfill the muffin cups or they'll bubble over; three-quarters full is genuinely the sweet spot.
  • If you skip the cooling period and try to release them too soon, they'll fall apart—those five minutes matter more than you'd think.
03 -
  • Use a small ice cream scoop or measuring cup to divide the mixture evenly—it saves time and ensures every muffin cooks at the same rate.
  • Room-temperature eggs whisk more smoothly into the milk, creating a creamier base that distributes more evenly throughout the tin.
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