Ham and Cheese Egg Muffin Bites
Baked egg muffins studded with diced lean ham and sharp cheddar, make once and enjoy over the week from fridge for a simple savoury high-protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and brush 4 holes of a 6-hole or 12-hole muffin tin with olive oil. Whisk 2 whole eggs, 4 egg whites, 1.2 tbsp milk, 0.5 tsp Dijon mustard, 0.25 tsp salt, and 0.25 tsp black pepper until smooth. Divide 72g diced ham, 40g grated cheddar, and 1.5 tbsp chives evenly between greased holes.
Bake
Pour egg mixture over fillings, filling each hole three-quarters full. Bake at 180°C for 18–20 minutes until puffed, set in the centre, and lightly golden on top. Cool in tin 10 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
Plate
Portion cooled muffins into 2 airtight containers of 2 muffins each. Refrigerate up to 4 days. Reheat 2 muffins in microwave 45 seconds or oven at 160°C for 5–6 minutes, and serve with cherry tomatoes, cucumber, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.