High-Protein Ham Veggie Muffins (Printable)

Savoury muffins filled with lean ham, fresh vegetables, and cheese for a healthy quick option.

# 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 mixing 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 throughout.
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 - Cool for 5 minutes, then run a knife around the edges to release muffins. Serve warm or cool completely for storage.

# Expert Tips:

01 -
  • No more skipping breakfast because you actually have something ready to eat that doesn't taste like sacrifice.
  • They freeze beautifully, so one afternoon of cooking sets you up for weeks of mornings that don't feel rushed.
  • High protein content keeps you satisfied through your mid-morning slump without the sugar crash.
02 -
  • Don't fill the muffin cups all the way to the top—they puff significantly and will spill over into your oven, which smells terrible and makes cleanup miserable.
  • The residual heat keeps cooking them even after you pull them out, so slightly underbaked is better than overcooked; overcooked muffins turn rubbery and dry by day two.
03 -
  • Make sure your oven is fully preheated—a cooler oven means the muffins won't rise properly and you'll end up with dense, squat results instead of the nice doming you're after.
  • If you're batch-cooking and plan to freeze them, let them cool completely before wrapping individually in foil or plastic wrap, which prevents freezer burn and makes it easy to grab exactly what you need.
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