web analytics

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper

I love to grab something like egg muffins for a quick breakfast, and Ham, Cheese, and Green Bell Pepper Egg Muffins in the fridge are a great way to start out the week! And this grab-and-go breakfast idea is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet approved. Use the Diet-Type Index to find more recipes like this one.

Click to PIN Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper!

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper found on KalynsKitchen.com

When it’s January, lots of people start making my Grab-and-Go Egg Muffins for an easy low-carb breakfast (and that post with the basic directions for Egg Muffins is well on the way to having 2 Million pins on Pinterest, wow!) 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 books.

My basic recipe for egg muffins has infinite variations, so I haven’t posted too many individual recipes for the basic egg muffins, but I have shared a few recipes for combinations I make over and over like these Egg Muffins with Ham, Cheese, and Green Bell Pepper. I love the little bits of tender-crisp bell pepper in these, but you can use red pepper or another vegetable if you’re not a green pepper fan.

For years I’ve had both large and small silicone baking cups  but a few weeks ago I bought these colorful Chambers Bay Baking Company silicone baking cups, 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. (No worries, you can also still see the original recipe for small baking cups, click that printer-friendly link to get the recipe if you have the small size.)

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper found on KalynsKitchen.com

Finely chop the green pepper, chop the ham, and slice the green onions. Beat eggs well to combine.

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper found on KalynsKitchen.com

Put the muffin cups on a baking sheet and spray 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. Bake 25-30 minutes, or until the top of the egg muffins are browned to your liking.

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper found on KalynsKitchen.com

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 Ideas with Egg Muffins:

Basic Recipe for Egg Muffins ~ Kalyn’s Kitchen
Egg and Cheese Breakfast Muffins with Mushrooms and Thyme from The Perfect Pantry
Green Chile and Cheese Egg Muffins from Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper

I love to grab something like egg muffins for a quick breakfast, and Ham, Cheese, and Green Bell Pepper Egg Muffins in the fridge are a great way to start out the week!

Ingredients:

  • 2 cups finely diced ham (or slightly less if preferred)
  • 1 1/3 cups finely grated cheese (I use Costco Four Cheese Mexican Blend)
  • 1 green bell pepper, seeds and stem cut away and finely diced
  • 3-4 thinly sliced green onions (optional, but recommended)
  • 15 eggs, beaten well
  • 1-2 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)

Directions:

  1. Preheat oven to 375F/190C.  Spray silicone baking cups with nonstick spray.
  2. 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.
  3. Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning with a fork until they are well combined.
  4. 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.)
  5. Take a small fork and gently “stir” to distribute the ingredients in the egg mixture.
  6. 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.)
  7. Egg muffins will keep well in the refrigerator for at least a week.  I have frozen them, but the frozen ones release liquid when they are microwaved, so now I prefer to just store them in the fridge.
  8. To reheat, microwave 45-60 seconds.  (Don’t cook too long in the microwave or they get rubbery.)

Notes:

I used 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, use this version of the recipe.

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glyecmic Diet / South Beach Diet Suggestions:
If made with lean ham and low-fat cheese, these egg muffins would be approved for any phase of the South Beach Diet. They would also be a great choice for most other low-carb diet plans, many of which would prefer full-fat cheese.

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 Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

49 comments on “Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper”

  1. 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!

  2. very creative:) I am going to try this :))

  3. 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!

  4. 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 jalapeño 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. Jamie, glad you like the idea. Happy and Healthy New Year to you too!

  10. 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!

  11. 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.

    My version: http://www.homewithmandy.com/2011/05/easy-breakfast-muffins.html

    Thanks!
    Mandy
    http://www.homewithmandy.com

  12. 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. 😉

    Thanks!
    Shirley

  13. I love these and don't make them nearly often enough. And now I covet those pretty silicone muffin 'papers'. Happy New Year!

  14. 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.

  15. I made these with mushrooms and cheese and they puffed up and there was a hole in each center, ever have this happen?

  16. Great breakfast idea and I love the muffin cups.

  17. 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!

  18. I have made different variations of these several times. The are good with spinach or broccoli as well.

  19. 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. 😉

  20. 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.

  21. 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.

  22. 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

  23. 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

  24. 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!

  25. Dear Kalyn. I made some today, and you do not need to spray the silicone cups. 😉 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

  26. Pinos, thanks, good to know!

  27. 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!

  28. Viknh, what a great idea!

  29. These muffins are great to have when you want a tasty bite before running out the door.

  30. Has anyone tried making mini muffins with egg beaters????

  31. You can definitely make these with Egg Beaters.

  32. 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.

  33. Im a vegetarian, so I replaced the ham with tomatoes and mushrooms–its DELICIOUS.

  34. karen – thank you for this recipe i made them tonight and they are delicious and soooo easy. xx

  35. just tried these for breakfast and they were great!
    making your spicy green chile mexi casserole for dinner.
    thanks for all they yummy recipes!

  36. 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.

  37. 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!

  38. Thank for the egg muffin recipe. My son loves muffins and i'm going to make him a surprise.

  39. 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.

  40. 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.

  41. Pingback: CT FM 030: December Foods In Season • Recipe This

  42. Pingback: 10 Keto Breakfast Egg Muffins – Easy & Low Carb | Good Cookery

  43. Pingback: 16 Easy Keto Breakfast Recipes! Perfect for Meal Prep & Busy Mornings

Leave a comment »