Ham And Egg Muffins (Made With Leftover Ham)
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 181kcal
Equipment
Ingredients
- 2 cups cooked ham chopped
- 6 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, yogurt, ham, cheese, Dijon, scallions, baking powder, and seasonings in a medium bowl.
- Mix with a large spoon until well combined.
- In a separate bowl, whisk the eggs until they are uniform in color.
- Add the beaten eggs to the flour mixture and mix until just combined.
- Generously spray a 12-cup muffin tin with nonstick cooking spray like Pam.
- Divide the batter evenly into all 12 muffin cups.
- Place in the middle rack of the oven and bake for approximately 20 to 22 minutes or until the cener of the muffin is firm to the touch.
- Remove from the oven and cool completely in the pan.
- I love them with a dollop of sour cream and bagel seasoning!
Nutrition
Serving: 1muffin | Calories: 181kcal | Carbohydrates: 4g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 569mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 1mg