High-Protein Ham Veggie Muffins (Printable)

Protein-packed muffins with ham, vibrant veggies, and melted cheddar for a wholesome bite.

# Components:

→ 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 - Add diced ham, bell pepper, spinach, onion, and cheddar cheese to the egg mixture. Stir until evenly distributed.
04 - Divide 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 -
  • Real protein that keeps you full past mid-morning, not the sugar crash kind.
  • They're genuinely portable and taste better than most grab-and-go options.
  • Once you nail the basic ratio, you can improvise with whatever's in your fridge.
02 -
  • Overfilled cups will cook unevenly because the excess mixture can't set in the center before the tops brown.
  • Letting them cool slightly before removing prevents them from tearing apart while you're being ambitious with the knife.
03 -
  • Use a small ice cream scoop to divide the mixture evenly, which takes the guesswork out of filling and ensures even cooking.
  • Smoked paprika is optional but worth the pantry space because it changes these from plain to actually interesting.
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