A Delicious and Healthy Breakfast Solution
Mornings can be hectic, and finding a quick, nutritious breakfast isn’t always easy. You want something that’s satisfying, full of protein, and packed with flavor—but also convenient enough to grab and go. That’s where Easy Ham & Veggie Breakfast Muffins come in!
These savory breakfast muffins are loaded with eggs, ham, and vegetables, making them a perfect way to fuel your day. They’re great for meal prep, freezer-friendly, and can be customized with your favorite ingredients. Plus, they’re low-carb, gluten-free, and packed with protein, making them an excellent choice for a balanced breakfast.
If you’re ready to ditch sugary cereals and enjoy a nutritious, homemade breakfast, keep reading to learn how to make these delicious ham and veggie muffins in just a few simple steps.
Why You’ll Love These Breakfast Muffins
✔ Quick & Easy
Made in one bowl with just a handful of ingredients, these muffins take less than 30 minutes from start to finish.
✔ Packed with Protein & Veggies
Eggs, ham, and spinach make this a protein-rich breakfast that keeps you full for hours.
✔ Perfect for Meal Prep
Bake a batch and store them in the fridge or freezer for a grab-and-go breakfast all week.
✔ Low-Carb & Gluten-Free
These muffins are naturally low in carbs, making them great for keto and paleo diets.
Ingredients You’ll Need
To make these delicious Easy Ham & Veggie Breakfast Muffins, you’ll need the following ingredients:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Almond milk (or milk of choice) | ¼ cup |
| Salt | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| Dijon mustard | 1 teaspoon |
| Cayenne pepper (optional) | Small pinch |
| Riced cauliflower | 1 ½ cups |
| Red onion, finely chopped | ¼ cup |
| Diced ham | 1 ¼ cups |
| Spinach, roughly chopped | 1 ½ cups |
Step-by-Step Instructions for the Best Breakfast Muffins
1. Preheat Your Oven
Set your oven to 375°F (190°C) and grease a muffin tin or use silicone muffin liners to prevent sticking.
2. Whisk the Wet Ingredients
In a large mixing bowl, whisk together the eggs, almond milk, Dijon mustard, salt, black pepper, and optional cayenne pepper until smooth and well combined.
3. Mix in the Veggies & Ham
Add the finely chopped red onion, diced ham, and riced cauliflower to the egg mixture. Stir well to distribute evenly.
4. Fold in the Spinach
Gently mix in the chopped spinach, making sure it’s spread evenly throughout the batter.
5. Fill the Muffin Cups
Spoon the mixture into the muffin tin, filling each cup about three-quarters full. This ensures they have room to rise without overflowing.
6. Bake Until Golden & Set
Bake for 20-25 minutes, or until the tops are golden brown and the muffins are set in the center.
7. Let Them Cool & Enjoy!
Allow the muffins to cool in the tin for a few minutes before removing them. Enjoy them warm, or store them for a quick breakfast throughout the week!
Tips for Perfect Breakfast Muffins
Use Fresh Ingredients
For the best flavor and texture, use fresh eggs, high-quality ham, and crisp vegetables.
Don’t Overfill the Muffin Cups
Filling the muffin cups too much can cause them to overflow. Stick to ¾ full for the best results.
Make Them Dairy-Free
If you don’t want to use almond milk, try coconut, oat, or cashew milk instead.
Experiment with Different Veggies
You can swap or add vegetables based on what you have:
- Bell peppers for sweetness
- Mushrooms for earthiness
- Zucchini for moisture
Want Extra Cheese?
These muffins are delicious with cheese! Try cheddar, feta, or parmesan for added flavor.
Nutritional Information (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~110 kcal |
| Protein | 9g |
| Carbohydrates | 3g |
| Fat | 7g |
| Fiber | 1g |
Nutritional values may vary based on ingredients used.
Serving Suggestions
These muffins are great on their own, but you can also pair them with:
- A side of avocado slices for healthy fats
- A bowl of Greek yogurt and berries for extra protein
- A whole-grain toast if you want more carbs
For drinks, they pair well with black coffee, green tea, or a fruit smoothie.
How to Store & Reheat Breakfast Muffins
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a ziplock bag for up to 2 months.
Reheating Tips
- Oven: Reheat at 350°F (175°C) for 5-7 minutes.
- Microwave: Heat for 30-45 seconds.
- Air Fryer: Warm at 325°F (160°C) for 4-5 minutes.
Common Variations
Spicy Breakfast Muffins
- Add ½ teaspoon of crushed red pepper for extra heat.
- Use spicy chorizo instead of ham.
Cheesy Ham & Veggie Muffins
- Stir in ½ cup of shredded cheese for a richer flavor.
Vegetarian Muffins
- Replace ham with mushrooms or bell peppers for a meat-free version.
Mediterranean-Style Muffins
- Use feta cheese, sun-dried tomatoes, and olives for a Mediterranean twist.
FAQs About Easy Ham & Veggie Breakfast Muffins
1. Can I make these in advance?
Yes! These muffins store well in the fridge or freezer, making them perfect for meal prep.
2. Can I use a different protein?
Absolutely! You can swap ham for turkey, chicken, sausage, or even tofu.
3. How do I make them fluffier?
For extra fluffy muffins, whisk the eggs thoroughly to incorporate air before mixing.
4. Can I use frozen spinach?
Yes, but thaw and squeeze out excess moisture before adding it to the batter.
5. What can I use instead of cauliflower rice?
You can replace cauliflower rice with grated zucchini, shredded carrots, or bell peppers.
6. Can I bake these in mini muffin tins?
Yes! Reduce the baking time to 12-15 minutes for mini muffins.
Final Thoughts: Make These Breakfast Muffins Today!
With their high protein content, delicious flavor, and meal-prep convenience, these Easy Ham & Veggie Breakfast Muffins are the perfect way to start your morning. Whether you’re looking for a healthy breakfast or a quick snack, these muffins will keep you full and satisfied.
So why wait? Gather your ingredients, preheat your oven, and make a batch today!
Print
Easy Ham & Veggie Breakfast Muffins: A Nutritious Start to Your Day
- Total Time: 35 minutes
- Yield: 6–8 muffins 1x
Description
These Easy Ham & Veggie Breakfast Muffins are a high-protein, low-carb breakfast solution that’s perfect for busy mornings. Packed with eggs, ham, spinach, and cauliflower rice, they’re nutritious, delicious, and easy to make. These muffins are meal-prep friendly, freezer-friendly, and customizable with your favorite ingredients!
Ingredients
- 5 eggs
- ¼ cup almond milk (or preferred milk substitute)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Dijon mustard
- A small pinch of cayenne pepper (optional, for spiciness)
- 1 ½ cups finely riced cauliflower
- ¼ cup finely chopped red onion
- 1 ¼ cups diced ham
- 1 ½ cups roughly chopped spinach
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin or line it with silicone muffin liners.
- Whisk the wet ingredients in a large bowl—combine eggs, almond milk, Dijon mustard, salt, black pepper, and optional cayenne until smooth.
- Add the chopped red onion, ham, and cauliflower rice, mixing well to distribute evenly.
- Fold in the chopped spinach, ensuring it is evenly incorporated.
- Spoon the mixture into the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the tops are golden brown and the muffins are set.
- Cool for a few minutes before removing from the tin. Enjoy warm or store for later!
Notes
- Dairy-Free Option: Use a plant-based milk alternative.
- Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
- Reheating: Warm in the microwave for 30-45 seconds or in the oven at 350°F (175°C) for 5-7 minutes.
- Customizations: Swap ham for turkey, bacon, or plant-based alternatives, and try adding bell peppers, mushrooms, or shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American