RecipesBreakfast
Breakfast
Ham and Cheese Egg Muffins
Egg muffins baked with diced ham and grated cheddar, turned out of the tin and firm enough to eat with one hand. They pack well for an early start.
- Serves
- 3
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 238kcal
- Protein
- 22.3g
- Carbs
- 3.9g
- Fat
- 14.9g
- Fibre
- 0.1g
Ingredients
For 3 servings · MetricUS
- 6eggs
- 60mlwhole milksplash
- 120glean ham, diced small
- 50glight cheddar, grated
- 1 tspDijon mustardoptional, cuts through the ham
- 1 tspolive oil or spray oilfor greasing
- black pepperto taste
- 6eggs
- ¼ cupwhole milksplash
- 4 ozdeli ham, diced small
- ½ cupreduced-fat cheddar, shredded
- 1 tspDijon mustardoptional, cuts through the ham
- 1 tspolive oil or cooking sprayfor greasing
- black pepperto taste
Method
Preheat and prep.
Preheat the oven to 180C fan (200C conventional, 400F). Grease six wells of a muffin tin or line with silicone cups.
Mix the batter.
Whisk the eggs, milk and mustard together until smooth. The mustard is subtle at this quantity, it just rounds out the ham rather than tasting sharp.
Stir in the diced ham and grated cheddar. Season with black pepper. Ham is salty enough on its own, so hold off on extra salt until you taste the mix.
Bake.
Divide the mixture evenly between the six wells, filling each about three-quarters full.
Bake for 18 to 20 minutes until puffed, set and lightly golden. Check the centre muffin first, it's usually the last to firm up.
Cool and serve.
Cool in the tin for 5 minutes before turning out onto a rack.