Real Recipes From Real Home Cooks ®

ham & cheese low carb breakfast muffins

(1 rating)
Blue Ribbon Recipe by
Paula Todora
Fort Worth, TX

If you beat the eggs well, the muffins will be light and airy. Full of cheeses, ham, and spinach, they are the perfect start to a perfect day. Make ahead and heat 2 minutes the microwave in the mornings for a great, warm, low-carb breakfast. These are our favorites.

Blue Ribbon Recipe

These low carb ham and cheese muffins may not be the prettiest, but man are they flavorful. The combination of all the cheeses is fabulous. They're almost like a mini crustless quiche. Savoriness of the Swiss cheese and ham is the perfect complement to the spinach. The best part is these heat up wonderfully. No excuses to not grab a healthy breakfast. An easy make-ahead breakfast so they're a perfect meal prep recipe.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 , 2 each
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For ham & cheese low carb breakfast muffins

  • 10
  • 2 Tbsp
    heavy cream
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1/8 tsp
    onion powder
  • 1 1/2 c
    Swiss cheese
  • 8 slice
    ham deli meat, diced
  • 1 c
    fresh spinach, stems removed and coarsely chopped
  • 1/2 c
    crumbled Feta cheese
  • 1/4 c
    shredded cheddar cheese

How To Make ham & cheese low carb breakfast muffins

  • Spraying a muffin tin with non-stick spray.
    Preheat oven to 350 degrees. Spray the bottom and sides of a 12 serving regular muffin tin.
  • Eggs and heavy cream in a bowl.
    In a large bowl add eggs and heavy cream.
  • Beating eggs until frothy.
    Beat with a whisk very vigorously until frothy.
  • Adding ham, cheese, spinach, and spices to the eggs.
    Add the salt, pepper, onion powder, ham, spinach, and Swiss cheese. Beat again until thoroughly mixed.
  • Egg mixture poured into muffin tins.
    Pour eggs into the muffin tins being sure not to overfill them.
  • Topping eggs with more cheese.
    Sprinkle the tops with Feta cheese and then cheddar cheese.
  • Baking egg cups in the oven.
    Bake 20-25 minutes or until set but not overcooked.
  • Eggs baked out of the oven.
    Test by pressing in the middle with a finger. They should not be soft in the middle but not too brown on the top and sides. Makes 12 muffins.