ham & cheese low carb breakfast muffins

Name: Ham & Cheese Low Carb Breakfast Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 10 - eggs; 2 tablespoon(s) heavy cream; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) black pepper; 1/8 teaspoon(s) onion powder; 1 1/2 cup(s) Swiss cheese; 8 slice(s) ham deli meat, diced; 1 cup(s) fresh spinach, stems removed and coarsely chopped; 1/2 cup(s) crumbled Feta cheese; 1/4 cup(s) shredded cheddar cheese

(1 rating)

Two ham & cheese low carb breakfast muffins on a plate.

review

Blue Ribbon Recipe by

Paula Todora

@ptodora

Blue Eye, AR

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

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(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

eggs
2 Tbsp

heavy cream
1/2 tsp

salt
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

1
Preheat oven to 350 degrees. Spray the bottom and sides of a 12 serving regular muffin tin.

2
In a large bowl add eggs and heavy cream.
3
Beat with a whisk very vigorously until frothy.
4
Add the salt, pepper, onion powder, ham, spinach, and Swiss cheese. Beat again until thoroughly mixed.
5
Pour eggs into the muffin tins being sure not to overfill them.
6
Sprinkle the tops with Feta cheese and then cheddar cheese.
7
Bake 20-25 minutes or until set but not overcooked.
8
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.
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