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
Scale
- 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