High-Protein Ham Veggie Muffins (Printer-friendly)

Protein-rich muffins with ham, colorful vegetables, and cheese—ideal for a quick nutritious start.

# What You'll Need:

→ 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, 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 -
  • They're genuinely filling enough to power through your morning without the mid-morning crash that comes with carbs alone.
  • Once you've made them, breakfast becomes a non-negotiable five-minute grab instead of a decision you'll regret at 10 AM.
  • The flavor combinations feel indulgent while being exactly what your body needs, especially on days when vegetables sound less appealing.
02 -
  • Overfilling the cups means they'll puff up and spill batter down the sides of your muffin tin, creating a mess that's annoying to clean and takes away from your actual muffins.
  • These need those full 18 to 20 minutes to set properly in the middle—pulling them out early because they look done on top results in gooey centers that feel unfinished.
  • Don't skip the cooling period; I learned this the hard way when I tried to pop one out immediately and watched it crumble in my hands.
03 -
  • Use a small ice cream scoop to fill the muffin cups—it ensures even portions and makes the whole process feel less like you're eyeballing it.
  • If your muffins stick despite greasing, they probably needed just a bit more cooking time or your oven runs cool; oven temperatures vary wildly, so trust the visual cues more than the clock.
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