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!
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
Serving: 1muffin | Calories: 171kcal | Carbohydrates: 4g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 558mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g