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Keto Ham, Egg & Cheese Breakfast Muffins - Easy, Protein-Packed Mornings

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings

Ingredients
  

  • 10 large eggs
  • 1 cup diced ham (sugar-free, about 6 oz)
  • 1 cup shredded cheddar cheese (or your favorite melting cheese)
  • 1/3 cup heavy cream (or unsweetened almond milk for lighter)
  • 1/4 cup finely chopped green onions (optional)
  • 1/2 cup finely chopped bell peppers or spinach (optional, low-carb)
  • 2 tablespoons grated Parmesan (optional, for extra savory flavor)
  • 1 teaspoon Dijon mustard (optional, boosts flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or butter (for greasing the pan)

Method
 

  1. Preheat the oven: Set it to 350°F (175°C). Grease a 12-cup muffin tin well with olive oil or butter. You can also use silicone liners for easy release.
  2. Prep the mix-ins: Dice the ham into small pieces. Chop green onions and veggies if using. Keep everything in small bits so they distribute evenly.
  3. Whisk the eggs: In a large bowl, whisk eggs, heavy cream, Dijon, garlic powder, onion powder, salt, and pepper until smooth and slightly frothy.
  4. Add the good stuff: Stir in ham, shredded cheddar, Parmesan, and any veggies or green onions. Mix to combine, but don’t overwork it.
  5. Fill the muffin cups: Divide the mixture evenly among the 12 cups. Each should be about three-quarters full. Give the pan a gentle tap on the counter to settle the mixture.
  6. Bake: Place on the center rack and bake 18–22 minutes, until the tops are set and lightly golden and a toothpick comes out clean. They will puff up and then settle slightly as they cool.
  7. Cool and release: Let them cool in the pan for 5 minutes. Run a thin knife around the edges to loosen, then lift out and set on a rack.
  8. Serve: Enjoy warm as-is, or top with a little hot sauce, avocado, or a dollop of sour cream.