Ham And Egg Muffins | High Protein + Gluten Free

Ham and egg muffins are a savory and hearty treat you can enjoy any time of the day. They’re high in protein, gluten-free, and delicious!

One of my favorite things to share on Instagram stories is how to use leftovers, and these ham and egg muffins are my favorite way to use leftover ham! This recipe is straightforward and customizable. Swap out the ham and cheese for whatever you like!

I’m a savory breakfast girl, and even though I love eggs, I always try to come up with other dishes to give us a little variety. I serve turkey and ham on Thanksgiving, and while everyone else goes crazy for leftover turkey, I’m all about the leftover ham. For that reason, I make a huge ham! The day after Thanksgiving, I shred all the meat and freeze it into individual and meal-size portions. Leftover ham can be added to soups, casseroles, omelets, and these ham and cheese egg muffins.

Before diving in, the texture of these is if an egg bite – cornbread – and muffin had a baby. If you’re looking for a soufflé-like egg bite, this recipe is not it. If you’re looking for a soft and fluffy muffin, this is not it. These are dense and hearty with a lot of texture from the chopped ham. Sometimes, I add a teaspoon or two of coconut flour, which gives them a more biscuit-like lighter texture, but I left that out today because so many people hate coconut flour lol. If you do that, you need to compensate with an extra tablespoon of yogurt for each teaspoon of coconut flour, which is very dry and needs extra moisture.

Ham And Egg Muffins

Why We Love It

• No waste. This is a great way to use leftover ham, sausage, or bacon.
• Easy. The prep takes less than 10 minutes. The rest is cooking time.
• Meal prep. I love an easy recipe that helps set us up for the week!
• Nutritious. If you’re trying to hit specific protein goals, each muffin has about 14 grams!

Ingredients You’ll Need

These cheesy, savory muffins are the perfect way touse up leftover ham!

• Eggs. This recipe uses six whole eggs. If you’re watching your cholesterol, you could swap half of the eggs for egg whites. The carton of egg whites you buy will have measurements for how much to add to replace each egg.
• Almond flour. A little almond flour gives these ham and egg muffins structure and a more muffin-like texture. I use almond flour to keep them gluten-free and love its cornbread-like texture. I used this brand for this recipe.
• Cheese. I like sharp cheddar cheese for a big pop of flavor, but of course, you can use any cheese you want. I change it up often, and my husband loves it when I use pepper jack!
• Greek yogurt. A little whole-milk Greek yogurt adds moisture. Many people use heavy cream here, but yogurt has fewer calories and saturated fat.
• Ham. You can’t have ham and egg muffins without it, and I use a lot—a full 2 cups! This adds a ton of salty, savory flavor. If you don’t have leftover ham, ham steaks work well.
• Scallions. They add a delicious, subtle onion flavor that goes well with the ham and cheese!
• Dijon mustard. Just a couple of teaspoons add an extra layer of zippy flavor!
• Seasonings. Salt, pepper, and a little crushed red pepper for heat. I suggest leaving the crushed red pepper if you’re sensitive to heat or serving these to kids.

How To Make Ham And Egg Muffins

This recipe couldn’t be any easier. The hardest part is waiting for them to cool! 

1. Preheat your oven to 350°F.
2. In a medium bowl, combine the almond flour, ham, cheese, Dijon mustard, baking powder, and seasonings. Mix well with a large spoon until all the dry ingredients are combined.
3. In a separate bowl, whisk the eggs until combined. We do this separately because over-mixing the batter can give your muffins a spongy texture. So we mix everything else first. Add the beaten eggs to the dry ingredients and mix thoroughly without over-mixing.
4. Generously spray a 12-cup muffin tin with nonstick cooking spray. This is important. I do not recommend using an avocado oil or olive oil spray. These sprays are not nonstick. There are a few recipes that I will always use Pam non-stick spray, and this is one of them. Don’t come for me if you don’t use Pam and your muffins stick—this is your warning! If you want to use paper liners, use parchment paper liners only. Regular paper liners will also stick. The same applies to a silicone muffin pan. Whatever you use must be sprayed with Pam or a non-stick cooking spray. 
5. Divide the batter evenly into all 12 muffin cups. I like to use a large cookie scoop and fill it 3/4 of the way full.
6. Place the muffins in the middle rack of the oven and bake for 20 to 22 minutes or until they are firm in the center. Overcooking the muffins can also make them feel spongy or dry. At 20 minutes, I carefully touch the top of one of the muffins in the middle of the pan. If it feels firm, it’s done. When you remove them from the oven, they will continue cooking because the pan is still hot.
7. Let the muffins completely cool in the pan. This is important. They will stick if you take them out too soon.
8. Enjoy them once they’ve cooled, or store them in the fridge to eat throughout the week.
9. I love a dollop of sour cream and bagel seasoning on my ham and egg muffins!

Helpful Tips

• Be sure to use finely ground almond flour for this recipe. Almond flour is just ground almonds. The finely ground has the skins removed, resulting in a much better texture.
• Two main culprits for spongy or dry muffins are overbeating the eggs and overcooking the muffins. When you add the eggs to the batter, mix it until it’s just combined, and take the muffins out of the oven as soon as they feel firm to the touch.
• Although I gave this tip above, I’m repeating it because if the muffins stick, the whole recipe will be ruined. Make sure you use nonstick cooking spray to grease the muffins—not avocado oil spray or melted butter—Pam or something like it. You can use a silicone muffin pan or parchment paper liners for easy cleanup, but you still need to spray them with Pam!
• A large cookie scoop is the easiest way to ensure the batteries are evenly divided. I used this scoop for this recipe. Use what you want, but remember that it’s always easier to add more to each cup and then scoop it back out.

Used In This Recipe
Large Cookie Scoop	Fine Ground Almond Flour	Non-Stick Muffin Pan

Variations and Ingredient Substitutions

• These hand and egg muffins are my favorite leftover ham recipe, but you can use any cooked meat. I often make this with my homemade chicken sausage recipe, which adds a big pop of flavor!
• Use up those leftover cooked veggies! I wouldn’t use raw veggies like tomatoes or spinach that release moisture. Cooked veggies work better in this recipe.
• I change the cheese up all the time, but I recommend using a variety with a lot of flavor. Something like mozzarella is too bland. Sharp cheddar, Swiss, or pepper jack are all delicious!

Serving Suggestions

• These aren’t just for breakfast—we eat them all day long! They’re great for on-the-go or as a quick, high-protein, savory snack.
• Because the almond flour gives them a cornbread-like texture, they’re delicious alongside soups, chili, or a pot of beans!
• I’ve made these into mini muffins and served them as an appetizer with a bowl of sour cream and bagel seasoning. They were a huge hit! Use a mini muffin pan, and reduce the cooking time to 15 minutes!

How To Store

• Let the muffins cool on a wire rack before storing them in an airtight container. They will stay fresh in the refrigerator for 3 to 4 days. I like to put a piece of parchment paper on the bottom of the container to absorb any excess moisture.
• If you prefer to freeze them, follow all the same steps above, but instead of putting them in the refrigerator, freeze them for up to three months.
• When you’re ready to enjoy one, place it on a microwave-safe plate and cook it on defrost for 30 to 60 seconds or until hot. Cooking on defrost is my secret weapon in the kitchen. It’s a great way to gently reheat things like this or even cooked meat without drying them out!

If you’ve tried my ham and egg muffins or any other recipe on my site, please let me know in the comments below!

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Ham And Egg Muffins | High Protein + Gluten Free

Ham and egg muffins are a savory and hearty treat you can enjoy any time of the day. They’re high in protein, gluten-free, and delicious!

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 12

Calories: 171kcal

Ingredients

• 2 cups cooked ham chopped
• 4 eggs
• 1 cup shredded cheddar cheese
• 1.5 cups almond flour
• 1/4 cup plain Greek yogurt
• 1.5 teaspoons baking powder
• 2 scallions thinly sliced
• 2 teaspoons Dijon mustard
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper optional

Instructions

• Preheat your oven to 350°F.
• Combine the almond flour, ham, cheese, Dijon, baking powder, and seasonings in a medium bowl.
• Mix with a large spoon until all the dry ingredients are combined.
• In a separate bowl, whisk the eggs until combined.
• Add the beaten eggs to the dry ingredients and mix thoroughly without over-mixing.
• Generously spray a 12-cup muffin tin with nonstick cooking spray like Pam. *see notes
• Divide the batter evenly into all 12 muffin cups.
• Place in the middle rack of the oven and bake for approximately 22 to 25 minutes or until the muffins are set.
• Remove from the oven and cool completely in the pan.
• Enjoy them once they’ve cooled, or store them in the fridge to eat throughout the week.
• I love a dollop of sour cream and bagel seasoning on my ham and egg muffins!

Notes

• Whisk the eggs separately before adding to the dry mix. Over-mixing the batter can give your muffins a spongy texture. 
• I do not recommend using an avocado oil or olive oil spray. These sprays are not nonstick. There are a few recipes that I will always use Pam, and this is one of them. If you want to use paper liners, use parchment paper liners only. Regular paper liners will also stick. If you use the parchment liners, spray the inside with Pam!

 

Nutrition

Nutrition Facts

Ham And Egg Muffins | High Protein + Gluten Free

Amount Per Serving (1 muffin)

Calories 171 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 78mg26%

Sodium 558mg24%

Potassium 95mg3%

Carbohydrates 4g1%

Fiber 2g8%

Sugar 1g1%

Protein 11g22%

* Percent Daily Values are based on a 2000 calorie diet.

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