Egg Muffins with Ham, Cheese, and Bell Pepper
I love having some of these Egg Muffins with Ham, Cheese, and Bell Pepper in the fridge for a quick and tasty grab-and-go breakfast! You can switch out the green pepper for red pepper or use another vegetable if you prefer, and these are extra low in carbs!
PIN Egg Muffins with Ham, Cheese, and Green Pepper!
When it’s January, lots of people start making my Grab-and-Go Egg Muffins for an easy low-carb breakfast. You can see recipes for this type of egg dish all over the web now, but I first made them in 2005 and came up with the name Egg Muffins as a variation of something I saw in one of the South Beach Diet cookbooks.
My basic recipe for egg muffins has infinite variations for this kind of low-carb breakfast dish to make with whatever you have in the fridge, so I haven’t posted too many individual recipes for egg muffins, but I have shared a few recipes for combinations I make over and over. And definitely one that’s a repeater for me is these Egg Muffins with Ham, Cheese, and Bell Pepper. I love the little bits of tender-crisp green bell pepper in these, but you can use red pepper or another vegetable if you’re not a green pepper fan.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- ham
- Mexican Blend Cheese
- green bell pepper
- green onion (optional, but recommended)
- eggs
- Spike Seasoning (affiliate link), or use any seasoning blend that’s good with eggs)
What size silicone baking cups did I use?
For years I’ve had both large and small silicone baking cups (affiliate link) but a few weeks ago I bought these colorful Chambers Bay Baking Company silicone baking cups (affiliate link), which are a middle size that I really like; Chambers Bay calls this size Jumbo size. (My small cups measure 2.5 inches across and hold 1/3 cup, the new medium size cups measure 3.5 inches across and hold 2/3 cup and the large size are 3.75 inches across and deeper and hold 1 cup.) Naturally I had to try out the new cups, so I decided to update the photos for this favorite recipe with the new size cup. (You can also still find a link to the original recipe for small baking cups down in the recipe; click that printer-friendly link to get the recipe if you have the small size.)
How long will egg muffins with ham keep in the fridge?
All my different varieties of egg muffins will keep in the fridge for more than a week, and I’ve even kept them as long as ten days but they won’t last much longer than that.
How do I reheat the egg muffins with ham?
I know some people aren’t microwave fans, but for me just heating these in the microwave for about a minute is the best way to eat one for a grab-and-go breakfast. They only need about a minute; don’t heat them for too long or the eggs will get rubbery!
Want more Grab-and-Go Breakfast ideas?
For more breakfast recipes to eat on the go, check out Low-Carb and Keto Grab-and-Go Breakfasts.
How to Make Egg Muffins with Ham, Cheese, and Bell Pepper:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.
- Finely chop the green pepper, chop the ham, and slice the green onions.
- Beat eggs well to combine.
- Put the muffin cups (affiliate link) on a baking sheet and spray muffin cups with non-stick spray.
- Fill each cup with some of the finely diced green pepper, diced ham, sliced green onion, and cheese.
- Then pour in egg, let it settle down, and fill with egg again, until the egg is almost to the top of the baking cups.
- I like to take a fork and gently “stir” so ingredients are well combined.
- Bake 25-30 minutes, or until the top of the egg muffins are browned to your liking.
- Egg muffins will keep at least a week in the fridge and can be reheated quickly in the microwave for a perfect easy breakfast.
When I have a batch of these in the fridge I feel like I’ve got breakfast handled for a few days; enjoy!
More Tasty Low-Carb Egg Muffins:
- Low-Carb and Keto Egg Muffins (Master Recipe)
- Green Chile and Cheese Egg Muffins
- Keto Egg Muffins with Broccoli, Bacon, and Cheese
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Egg Muffins with Ham, Cheese, and Bell Pepper
I love to grab something like egg muffins for a quick breakfast, and Ham, Cheese, and Bell Pepper Egg Muffins in the fridge are a great way to start out the week!
Ingredients
- 2 cups finely diced ham
- 1 1/3 cups finely grated Mexican Blend Cheese
- 1 green bell pepper, seeds and stem cut away and finely diced
- 3 thinly sliced green onions (optional, but recommended)
- 15 eggs, beaten well
- 2 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)
Instructions
- Preheat oven to 375F/190C.
- Spray silicone baking cups (affiliate link) with nonstick spray.
- Dice ham and green pepper and slice green onions.
- In the bottom of the the baking cups layer the ham, green pepper, green onions and cheese, dividing each equally among the 12 baking cups.
- Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning (affiliate link) with a fork until they are well combined.
- Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top. (I pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.)
- Take a small fork and gently “stir” to distribute the ingredients in the egg mixture.
- Bake 25-30 minutes, or until the egg mixture is set and starting to brown slightly. (The last few years I’ve been liking them more browned, but if you don’t like them as brown as I do I would start checking after 22 minutes.)
- Egg muffins will keep well in the refrigerator for at least a week. I don't like them frozen as they release liquid when they thaw.
- To reheat, microwave 45-60 seconds. (Don’t cook too long in the microwave or they get rubbery.)
Notes
I usedĀ Chambers Bay Baking Company medium silicone baking cups for the medium-sized egg muffins in this recipe. If you have small sized silicone baking cups, useĀ this version of the recipe. (links are affiliate links)
Recipe created by Kalyn.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 259mgSodium: 603mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glyecmic Diet / South Beach Diet Suggestions:
These egg muffins would be a great choice for low-carb diet plans, which would prefer full-fat cheese. If made with lean ham and low-fat cheese, the Ham, Cheese, and Bell Pepper Egg Muffins would be approved for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalynās Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iām sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2012. The photos were updated in 2016, and the recipe was last updated with more information in 2023.
55 Comments on “Egg Muffins with Ham, Cheese, and Bell Pepper”
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We love these! Question: I can only find the Chambers Bay cups in jumbo or standard. Can you advise which is the correct size?
For most of my recipes I use the size they call Jumbo. But other sizes can work, the cooking time will just be a bit longer or shorter for different sizes. Here’s a post I wrote about silicone baking cups that might be helpful. Enjoy!
Hi, How many egg cups are a “serving”, trying to figure out carbs and calories š
That totally depends on your appetite. I only eat one (usually with something like a cheese stick on the side) but people with bigger appetites probably want two.
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has anyone tried freezing them?
Stacey it does talk about that in the recipe. You can freeze them, but they release a lot of water when they are thawed and personally I like them best just stored in the fridge and reheated. They will keep at least a week in the fridge.
I clicked on the Amazon link but it didn't show the brand you recommended? Did I do something wrong? How do paper baking cups work? Do they stick?
If you scroll down a little that page shows the Chambers Bay Baking Cups I used. (I wanted to give people options.) The paper cups won't work well; the eggs will definitely stick. The cups that are lined with metal might work, but I've always used the silicone ones.
Thank for the egg muffin recipe. My son loves muffins and i'm going to make him a surprise.
Hope you enjoy!
Thanks!! This is the answer to making my mom her egg McMuffin' low carb:):) I love your web site and ALL your recipes. I bought the SPike seasoning months ago, I find it salty tasking. I bought the 6 pk too.. I'm thinking just a silicone one piece muffin pan would work. Thanks!
Hi Kathy, glad you are enjoying the recipes. Maybe try using less Spike; it does have some salt, although there's a salt-Free Spike too. Hope your mom enjoys this!
Hi there! Searching for an easy quiche recipe to make for my daughter's wedding reception. This looks like a winner! Question: can I use paper bake cups and do you think I can bake and freeze for reheating later?
Sorry to discourage you but I don't think paper baking cups will work well with this (the egg will stick to it) and they aren't that good when they've been frozen either. Sorry I could not help.
just tried these for breakfast and they were great!
making your spicy green chile mexi casserole for dinner.
thanks for all they yummy recipes!
karen – thank you for this recipe i made them tonight and they are delicious and soooo easy. xx
Im a vegetarian, so I replaced the ham with tomatoes and mushrooms–its DELICIOUS.
I love your cottage cheese and egg with ham and cheddar muffins that I've been making quite a while now. I need to get back to Phase 1South Beach so will have to try these.
You can definitely make these with Egg Beaters.
Has anyone tried making mini muffins with egg beaters????
These muffins are great to have when you want a tasty bite before running out the door.
Viknh, what a great idea!
I've been making your eggs muffins for a couple years now. I was alternating between them & hard boiled eggs, but peeling the boiled eggs was always a challenge. Now I "hard poach" the eggs in the silicone muffin cups, no peeling involved. (And much cheaper than the silicone poaching cups.)Thanks Kalyn!
Pinos, thanks, good to know!
Dear Kalyn. I made some today, and you do not need to spray the silicone cups. š I also use a normal muffin form (pan) – I "line" it with silicone cups so I do not have problem with moving the muffins to the oven
I think the key point in this recipe is demonstrated in the cookie sheet placed under the silicon cups. Do not fill the silicon cups all the way on your kitchen counter, then try to transfer them to the baking sheet. Unless you are trying to feed your counter a nice healthy snack, in that case go for it! I finally wrested the cups into the oven and they are cooking as we speak. They smell yummy!
Very true!
Finally making these for the hubster. He needs some variety in his morning food routine and I love the convenience of these. Don't have silicone cups (yet) so paper will have to do. That way, he'll get a bit more fiber when he takes a bite! hahaha
I made these and love having something with protein for my early morning breakfast, I work at 4am. I had an issue of getting them out of the muffin tins, I greased the pan and it is non stick, but still they stuck. I can't afford to get silicone pans yet, but I will give that a try. For now I will try to butter the tins better. Thank you for the idea. Jen
Cee Jay, how fun to have fresh eggs. I keep wishing one of my neighbors would get chickens so I could buy the eggs, although I don't want to take on the project myself! I usually cook these in advance, but if you're cooking that morning prepping the ingredients in advance is a good idea.
Even though hubby and I live in suburban Tampa Bay area, we are in an unincorporated section and are allowed to have chickens. With four hens, we have eggs a plenty, so I'm always looking for new recipes for eggs. I have made something similar to this as a big casserole, but never as individual stand-alones. I made these in ramekins, as I'm not much of a baker, and couldn't find my muffin tin. Prep and cook time was okay, but I think next time I'll chop the ham, onions and peppers the night before to save time. Hubby grabbed one on his way out the door to work. I'm eating mine now. 30 minutes was perfect bake time.
Oh yum. I always end up making an egg bake because I don't have those cute little cups. I really must go shopping and treat myself to some silicone. š
I have made different variations of these several times. The are good with spinach or broccoli as well.
I haven't ever had them puff up and leave a hole in the center. If I had to guess I would say maybe you beat the eggs too much, but not really sure why that would happen.
Thanks Maria!
Great breakfast idea and I love the muffin cups.
I made these with mushrooms and cheese and they puffed up and there was a hole in each center, ever have this happen?
Katie, they're going to become regular around here again too. The multi-colored silicone muffin cups were from Sur la Table if you want to try to order them.
I love these and don't make them nearly often enough. And now I covet those pretty silicone muffin 'papers'. Happy New Year!
Yes! Yes! Yes! I made a version of these last May and they are truly fantastic to have ready for rushed mornings. Thanks for reposting and reminding me how great they are.
You excel at these muffins, Kalyn. Love these! I don't have green pepper, but I do have red and yellow peppers in the fridge. š
Thanks!
Shirley
These are great! I've made a simpler, smaller version for weekend guests, but never thought of making them bigger (with more in them) for everyday. We frequently have to rush out early, with no time to cook and no time to eat out. This is the answer to a problem now solved!
Jamie, glad you like the idea. Happy and Healthy New Year to you too!
I love these! I would have never thought of making frittatas in muffin shapes which I find brilliant! Yes, easy to carry and also great for serving one single portion with salad for a nice light lunch. Great! And Happy and Healthy New Year, Kalyn!
Joy, haven't had any problem at all with the cups being hard to clean. I do spray them with non-stick spray, but often wonder if I really need to. I remove the egg muffins from the cups when I store them.
Glad you are enjoying the blog!
Kalyn, reviews of the silicone cups often state they are hard to clean, especially if you leave the muffins in the cups. Do you find that to be an issue and/or do you remove the muffin from the cups before storage. I love the recipe and plan to incorporate it in my morning routine. Thanks for all your recipes. You are a great resource!
Carbzilla, I used the silicone cups and mine rose quite a bit, but I am guessing different brands of silicone cups might be different. Wouldn't hurt to turn the oven up a bit to see.
Ben, glad you like it.
Joanne, so true!
Lydia, I do like the green chile and cheese ones a lot. I love the sound of the mushroom and thyme ones!
Of all the variations I've made (which I learned from reading this blog!), my favorites are the ones with a bit of something spicy, like hot sauce or jalapeƱo pepper. And instead of ham, I often add a small bit of non-fat cottage cheese. Thanks for including my mushroom and thyme egg muffins; they're another favorite, and the ones I make most often.
I think the easiest way to stay on track throughout the day is to start the day off right! So it really is great that you're posting these. They sound like they have the perfect mix of saltiness from the ham plus veggies!
very creative:) I am going to try this :))
I made your original recipe, and they turned out great. I have found that they don't rise as much in the silicone cups. With no liners, the muffins got huge (but then didn't come out of the pan easily, even though it'd been greased). I wonder if I should turn up the oven a little if I'm using silicone.
Here's to a great year!