Egg Ham Breakfast Muffins

Egg Ham Breakfast Muffins is a breakfast recipe ready in 30 min. It makes 6 servings, each 300 kcal with 26 g protein. Beginner level, 7 ingredients.

Recipe by @torinredpath_, adapted and measured by Cookpath.

  • 30 mintotal
  • Beginnerlevel
  • 300kcal a serving
  • 26 gprotein
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Egg Ham Breakfast Muffins

What is Egg Ham Breakfast Muffins

Baked egg cups made in a muffin tray with cottage cheese, ham, spring onion, pepper, spinach and cheddar.

More:Low-calorie meals

How to make Egg Ham Breakfast Muffins

Tips from the cook

  • Top them with anything you like; turkey bacon works instead of ham.
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Meal prep and storage

They are easy to meal prep for breakfasts on the go.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Egg Ham Breakfast Muffins substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Cottage cheese1 option
  • Homemade vegan cottage cheese: crumbled firm tofu mixed with plant yogurt, lemon juice and salt 1:1 by weight

    No real curds when baked; use the plant yogurt unsweetened.

    Still contains soy.

Cheddar3 options
  • Mozzarella or Swiss 1:1 by weight

    Milder than cheddar.

    Still contains dairy.

  • Dairy-free cheddar-style shreds (a labelled dairy-free product) 1:1 by weight

    The page says dairy-free cheese will never taste or melt like real cheese; soy/nut content varies by brand.

    Still contains soy.

  • Nutritional yeast 2 tbsp per 50 g

    Does not melt.

Ham1 option
  • Smoked turkey slices 1:1 by weight
Spring onions2 options
  • Chives 1:1 by volume, add at end

    Not cooked well.

  • Leek, thin use 1/2 as much (stronger)

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