These Ham and Cheese Egg Muffins are a savory, low carb, high protein breakfast or snack that can be easily prepped ahead of time. The cottage cheese adds a creamy texture and a bit of tang, while the combination of cheddar and gruyere gives a delicious depth of flavor.
How to Make High Protein Egg Muffins
Step by Step Instructions
STEP 1: Preheat the oven to 350°F. Grease a 12 well muffin tin or use a silicone muffin mold.
STEP 2: In a blender, combine the eggs, cottage cheese, the gruyere cheese and half of the cheddar cheese, salt, garlic powder, and black pepper. Pulse until smooth.
STEP 3: Divide the ham evenly among the 12 wells of the muffin tin. Pour the egg mixture into the wells of the muffin tin, filling three quarters of the way full. Sprinkle the remaining cheddar cheese over top.
STEP 4: Bake for 15 to 20 minutes, or until the eggs are set in the center and the tops are lightly golden brown.
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Recipe Tips and Variations
Frequently Asked Questions
I like to heat them for a minute or 2 in the microwave and then finish them in the air fryer so they get nice and crispy on top. Alternatively you can reheat them entirely in the microwave, or in a pan on the stovetop.
These muffins freeze really well. I like to wrap each serving individually for quick breakfasts throughout the week.
Yes, these are perfect to make ahead of time and use for meal prep throughout the week.
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Ham and Cheese Egg Muffins
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Description
These Ham and Cheese Egg Muffins are a savory, low carb, high protein breakfast or snack that can be easily prepped ahead of time. The cottage cheese adds a creamy texture and a bit of tang, while the combination of cheddar and gruyere gives a delicious depth of flavor.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ½ cup shredded gruyere cheese
- 1 ¼ cup diced ham
Instructions
- Preheat the oven to 350°F. Grease a 12 well muffin tin or use a silicone muffin mold.
- In a blender, combine the eggs, cottage cheese, the gruyere cheese and half of the cheddar cheese, salt, garlic powder, and black pepper. Pulse until smooth.
- Divide the ham evenly among the 12 wells of the muffin tin. Pour the egg mixture into the wells of the muffin tin, filling three quarters of the way full. Sprinkle the remaining cheddar cheese over top.
- Bake for 15 to 20 minutes, or until the eggs are set in the center and the tops are lightly golden brown.
Notes
- Batch Cooking: These muffins freeze very well. I like to make a double batch and portion them out into 2 to 3 servings and freeze them for future meal prep.
- Storage: Store leftovers in the refrigerator for up to 4 days. Alternatively, they can be frozen for up to 2 months.
- Make it Vegetarian: Omit the ham and substitute fresh veggies like spinach, bell peppers, mushrooms, or zucchini. Just make sure to sauté moisture rich vegetables before adding to the egg mixture to avoid watery egg muffins.
- Change up the protein: In place of the ham, you can also use sausage, bacon, or even turkey bacon. Better yet, do a mix of multiple meats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast Recipes
- Method: Baking
Nutrition
- Serving Size: 2 Egg Muffins
- Calories: 280
- Fat: 12g
- Carbohydrates: 3g
- Fiber: .5g
- Protein: 17g
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