Breakfast Egg Muffins

Ham and Cheese Breakfast Egg Muffins are a quick and easy breakfast or brunch. They are low carb, gluten-free and absolutely delicious! You can store the leftovers and reheat them for a quick and easy on-the-go breakfast.

I made these breakfast egg muffins with ham and cheddar cheese but you can easily substitute with the meat and cheese of your choice. Some other wonderful combinations could include diced cooked bacon and gouda cheese, cooked crumbled sausage and cheese, diced deli turkey and swiss cheese… the list could go on and on.

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Ham and Cheese Breakfast Egg Muffins ingredients:

• eggs
• cooked ham – I used diced thick cut deli smoked ham
• shredded cheddar cheese 
• paprika
• kosher salt
• freshly ground pepper

Optional Garnish:

• fresh chopped tomatoes – I highly recommend!
• fresh chopped parsley or basil

How to make Breakfast Egg Muffins:

First, preheat your oven to 375 degrees Fahrenheit. Spray a 12 cup muffin pan with non-stick cooking spray.

Whisk eggs in a mixing bowl. Then whisk in paprika, salt and pepper. Stir in the diced ham and shredded cheddar cheese.

Pour the mixture into the muffin cups, about 3/4 of the way full. Bake at 375 degrees Fahrenheit for 16 – 20 minutes, or until set. You can do a toothpick test to make sure they are done. Allow to cool for 5 minutes.

Garnish with fresh chopped tomatoes and parsley. Serve and enjoy!

Note: The muffins can be stored in an air-tight container in the refrigerator for 3 days and reheated in the microwave.

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