High-Protein Ham and Veggies (Printable Version)

Protein-rich egg muffins with lean ham, colorful veggies, and cheddar for quick nutritious bites.

# What You 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

# How To Make:

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 thoroughly combined.
03 - Add diced ham, bell pepper, spinach, onion, and cheddar cheese to the egg mixture. Stir until evenly distributed throughout.
04 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full.
05 - Bake for 18 to 20 minutes, or until muffins are puffed and set in the center.
06 - Allow to cool for 5 minutes, then run a knife around the edges to release muffins. Serve warm or cool completely for storage.

# Expert Tips:

01 -
  • High in Protein: Each muffin provides 10g of protein to keep you satisfied.
  • Meal Prep Friendly: These can be made ahead and stored in the fridge or freezer.
  • Gluten-Free: A naturally gluten-free option for those with dietary restrictions.
02 -
  • Silicone Liners: Use silicone muffin liners to prevent any sticking and make cleanup a breeze.
  • Don't Overfill: Filling the cups only 3/4 full allows the eggs to puff up without spilling over the edges.
  • Storage: These can be refrigerated for up to 4 days or frozen for up to 2 months for long-term meal planning.
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