Ham and Cheese Egg Muffins

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... The post Ham and Cheese Egg Muffins appeared first on Peace Love and Low Carb.

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

Egg muffins, garnished with fresh herbs, cooling on a wire rack.

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.

More Egg Muffin Recipes

Ham and Cheese Egg muffins, garnished with fresh herbs, cooling on a wire rack.

Recipe Tips and Variations

Batch Cooking: These ham and cheese egg 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. Try these Chicken Pot Pie Egg Muffins.
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. (I save a lot of money by getting my produce here)
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.
Swap the Cheeses: In place of the cheddar and gruyere, you could also use mozzarella, Swiss, pepper jack, parmesan, pecorino Romano, or any of your favorite cheeses. The cottage cheese adds a creamy texture and packs the protein.
Add Fresh Herbs: Add herbs like parsley, thyme, oregano, or fresh chops inside the egg mixture or on top as a garnish.

Frequently Asked Questions

What is the best way to reheat egg muffins?

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.

Can you freeze egg muffins?

These muffins freeze really well. I like to wrap each serving individually for quick breakfasts throughout the week.

Can these be made ahead of time?

Yes, these are perfect to make ahead of time and use for meal prep throughout the week.

More High Protein Breakfast Recipes

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