Welcome to one of my favorite breakfast creations: Egg & Spinach Ham Muffins.
These delicious little bites are perfect for busy mornings, weekend brunches, or even as a quick snack on the go.
They combine the protein-packed goodness of eggs, the savory richness of ham, and the nutritious punch of spinach into a single muffin. Plus, they’re baked in muffin tins for easy prep and cleanup!
Whether you’re searching for breakfast ideas, a new take on egg bites recipes, or something fun to add to your breakfast egg muffin repertoire, this recipe has got you covered.
Servings, Preparation and Cooking Time
- Yield: 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 15-20 minutes
Ingredients
- 12 medium to large eggs
- 1/2 cup heavy cream
- 1 cup packed fresh baby spinach, finely chopped
- 1 cup diced ham
- 1 cup grated cheddar
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
How to Make Egg & Spinach Ham Muffins
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with nonstick cooking spray or line with silicone baking cups.
- Mix the Eggs and Cream: In a large mixing bowl, whisk together the eggs and heavy cream until fully combined and slightly frothy.
- Add Seasonings: Stir in the seasoned salt, black pepper, and garlic powder for that extra burst of flavor.
- Combine the Fillings: Fold in the chopped spinach, diced ham, and grated cheddar. Mix until evenly distributed.
- Fill the Muffin Tin:: Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full to allow for puffing during baking.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the muffins are set in the center and slightly golden on top. You can test with a toothpick—it should come out clean when inserted in the middle.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm, or let them cool completely for a grab-and-go option.
Tips and Notes
- Season Generously: Adjust the seasoning to your preference. For a spicier kick, add a pinch of red pepper flakes or a splash of hot sauce to the egg mixture.
- Substitutions: Swap out ham for cooked sausage or bacon bits. For a vegetarian option, leave out the meat and add more veggies like bell peppers or mushrooms.
- Cheese Variations: Try mozzarella, feta, or a blend of cheeses for different flavor profiles.
- Make-Ahead: These muffins store well in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat in the microwave or oven before serving.
- Pairing Ideas: Serve with fresh fruit, avocado slices, or toast for a complete breakfast.
These Egg & Spinach Ham Muffins are the perfect combination of nutritious and delicious.
Whether you’re meal prepping for the week or whipping up a crowd-pleasing brunch dish, these muffins will quickly become a household favorite.
Give them a try, and don’t forget to share your results or any creative variations you come up with.
Egg & Spinach Ham Muffins Recipe
Wake up to the savory goodness of Egg & Spinach Ham Muffins, an easy-to-make, protein-rich breakfast idea! These fluffy, flavorful bites are packed with eggs, fresh spinach, diced ham, and cheddar. Perfect for busy mornings or meal prep, they're ready in just 25 minutes and great for on-the-go snacking!
Ingredients
- 12 medium to large eggs
- 1/2 cup heavy cream
- 1 cup packed fresh baby spinach, finely chopped
- 1 cup diced ham
- 1 cup grated cheddar
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously with nonstick cooking spray or line with silicone baking cups.
- Mix the Eggs and Cream: In a large mixing bowl, whisk together the eggs and heavy cream until fully combined and slightly frothy.
- Add Seasonings: Stir in the seasoned salt, black pepper, and garlic powder for that extra burst of flavor.
- Combine the Fillings: Fold in the chopped spinach, diced ham, and grated cheddar. Mix until evenly distributed.
- Fill the Muffin Tin:: Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full to allow for puffing during baking.
- Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the muffins are set in the center and slightly golden on top. You can test with a toothpick—it should come out clean when inserted in the middle.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm, or let them cool completely for a grab-and-go option.
Notes
- Season Generously: Adjust the seasoning to your preference. For a spicier kick, add a pinch of red pepper flakes or a splash of hot sauce to the egg mixture.
- Substitutions: Swap out ham for cooked sausage or bacon bits. For a vegetarian option, leave out the meat and add more veggies like bell peppers or mushrooms.
- Cheese Variations: Try mozzarella, feta, or a blend of cheeses for different flavor profiles.
- Make-Ahead: These muffins store well in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat in the microwave or oven before serving.
- Pairing Ideas: Serve with fresh fruit, avocado slices, or toast for a complete breakfast.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 152Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 191mgSodium 270mgCarbohydrates 1gFiber 0gSugar 1gProtein 11g
