Spinach Ham Egg Muffins
Delicious Spinach Ham Egg Muffins are the perfect protein-packed bites that you can make ahead of time. Just 6 ingredients and 10 minutes of prep is all you need to whip these up! They’re naturally low-carb, gluten free and paleo. Serve them with fresh fruit for a nutritious breakfast you’re going to want on repeat!
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You just can’t go wrong with these Spinach Ham Egg Muffins! They are one of the most versatile breakfast recipes. I love to create different variations, depending on what meats and veggies I have in the fridge. Plus, they take very little time to make and then you have breakfast prepped for several days!
If you struggle with making a healthy breakfast in the morning, these really come in handy! What I love most about these egg cups is they are so good to make ahead of time. They store really well in the fridge or freezer, and then you have a protein-rich meal that’s ready when you are. Simply pop them in the microwave and a tasty hot breakfast is ready to go!
This is A terrific recipe. I used the Smithfield pre-chopped diced ham, spinach and a bit on onion. Terrific pick me up after my 3 mile walks in the mornig. Thank you. It’s a keeper!
— Linda
Reasons to love this recipe
- So simple. Egg muffins are quick and easy to make with minimal ingredients!
- They’re super versatile! You can use different breakfast meats and veggies.
- Satisfying. These have great nutrition and they’re low-carb, packed with protein and have just the right amount of healthy fats. Enjoy two of them for breakfast and you’ll stay full for hours.
- Great for meal prep! Make a batch on Sunday and then pop these in the microwave for a quick bite throughout the week.
Ingredients needed
You only need 4 main ingredients, plus seasonings to make this egg muffin recipe! Like a quiche or frittata, these are super easy to customize. Here is the list of what I added in, but feel free to switch things up and add all of your favorite mix-ins! Full measurements are in the recipe card below.
- Eggs: You’ll need 12 medium to large eggs for the base of these egg bites.
- Red bell pepper: For color, texture and flavor. Plus, it adds a boost of vitamins and minerals!
- Baby spinach: Finely chopped baby spinach is a great add-in because it’s very mild and fills these with extra nutrients.
- Ham: I used Smithfield hickory smoked boneless ham steak but you could also just chop up some leftover ham or deli meat.
- Seasoning: A mix of seasoned salt and garlic powder are the flavor enhancers.
How to make this recipe
These egg muffins come together in 4 simple steps. They’re a great way to change up breakfast and always so delicious! Here’s the simple process:
- Prep: Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray (a silicone muffin pan works best if you have one).
- Whisk ingredients: In a large bowl, whisk eggs with all other ingredients until blended.
- Bake: Pour the egg mixture to divide it among the 12 muffin cups (use a 1/3 cup measuring cup to fill cups almost completely full) and bake until set in center, about 25 minutes.
- Cool and serve: Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.
Helpful tips
- Time saving tip: Buy pre-chopped ham and veggies at the grocery store to save on prep time.
- Keep the mix-in quantity consistent: Don’t add more than about 2 cups diced veggies and meat to the muffin cups.
- Chop it all small: This will ensure that the add-ins disperse throughout the muffins. Plus, smaller bites of veggies and meat will be more pleasant to eat.
- Baking the egg muffins: As they bake, they will rise up tall while they bake, like a soufflé. It’s also normal for them to look uneven and misshapen. They will deflate as they cool.
- Egg whites: These are whole-egg muffins, if you’d rather a mix of whole eggs and egg whites, try these egg muffin cups.
Frequently asked questions
To prevent these from becoming soggy, it’s best to avoid adding too much moisture. With the red bell pepper and spinach, you do not have to worry about sautéing them. However, if you choose to use a wetter veggie such as tomatoes, you might want to sauté and drain them before adding them to the egg mixture.
It works best to generously spray a muffin tin with nonstick cooking spray or use silicone liners rather than using cupcake liners. If you do want to use liners, use parchment paper liners to prevent sticking.
It is completely normal and expected for egg muffins to deflate as they cool. This happen because whisked eggs have a lot of air bubbles. They expand in the oven when heated, but when the temperature drops, the baked item drops as well.
Variations
Here are some ideas for personalizing these breakfast egg muffins to your taste. Make them your own by using your favorite veggies! You can even add in some cheese and/or omit the meat to keep them vegetarian. Here are some ideas:
- Meat: Try adding chicken sausage or cooked and crumbled bacon.
- Cheese: As written, these egg muffins are dairy free and don’t contain any cheese. However, feel free to sprinkle in about 1/2 to 3/4 cup crumbled feta cheese, shredded pepper jack cheese or cheddar cheese.
- Vegetables: Other vegetable options include broccoli, mushroom, tomatoes or onion.
- Seasonings: Instead of, or in addition to, the seasoned salt and garlic powder, try adding a dash of paprika or Italian seasoning to your egg mixture.
Serving suggestions
This recipe calls for 12 eggs and makes 12 egg muffins, so I typically have 2 for breakfast with a piece of toast or some yogurt.
They are also a fun addition to a brunch menu. Pair them with something sweet, like pancakes or coffee cake and fresh fruit! I even enjoy them for lunch with a fresh green side salad.
Storage recommendations
Egg muffin cups are a great make-ahead, grab-and-go breakfast option to keep on hand. Here’s how to store them, so they stay fresh longer:
- In the refrigerator: Once the egg muffins are completely cool, transfer them to an airtight container or large ziplock bag and store in the fridge for up to 5 days.
- In the freezer: For longer storage, place cooled egg muffins in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, and follow the reheating instructions below. You can also microwave frozen muffins for 1–2 minutes, or until warmed through.
- Reheating: Wrap or cover with a damp paper towel and microwave for 20–30 seconds, or until warmed through. Avoid overheating for the best texture. You can also either bake, covered, at 350°F (177°C) oven for 5–10 minutes, or until warmed through. Or air fry at 375°F (191°C) for 3–4 minutes, or until warm.
More healthy breakfast recipes
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Spinach Ham Egg Muffins
Ingredients
- 12 medium to large eggs, organic and cage-free, if possible
- 1/4 cup diced red bell pepper or sweet red pepper
- 1/2 cup packed fresh baby spinach, finely chopped
- 1 cup diced ham*
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 350ºF (177°C). Coat a 12-cup muffin tin with cooking spray (a silicone muffin pan works best if you have one).
- In a large bowl, whisk eggs with all other ingredients until blended.
- Divide egg mixture among the 12 muffin cups (use a 1/3 cup measuring cup to fill cups almost completely full) and bake until set in center, about 25 minutes.
- Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.
Notes
Did you make this recipe?
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This is A terrific recipe. I used the Smithfield pre-chopped diced ham, spinach and a bit on onion. Terrific pick me up after my 3 mile walks in the mornig. Thank you. It’s a keeper!
Awesome! Thanks so much for your comment!