Kalyn's Kitchen

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 those aren’t a hit at your house!

PIN Egg Muffins with Ham, Cheese, and Green Pepper!

Egg Muffins with Ham, Cheese, and Bell Pepper finished muffins on baking sheet

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 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 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. 

What ingredients do you need for this 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.)

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.

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

How to Make Egg Muffins with Ham, Cheese, and Bell Pepper:

(Scroll down for complete printable recipe with nutritional information.)

  1. Finely chop the green pepper, chop the ham, and slice the green onions.
  2. Beat eggs well to combine.
  3. Put the muffin cups (affiliate link) on a baking sheet and spray muffin cups with non-stick spray.
  4. Fill each cup with some of the finely diced green pepper, diced ham, sliced green onion, and cheese.
  5. 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.
  6. I like to take a fork and gently “stir” so ingredients are well combined.
  7. 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 Egg Muffins:

Low-Carb and Keto Egg Muffins (Master Recipe) ~ 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 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

Egg Muffins with Ham, Cheese, and Bell Pepper

Yield 12 muffins
Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes

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!


  • 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)


  1. Preheat oven to 375F/190C.
  2. Spray silicone baking cups (affiliate link) with nonstick spray.
  3. Dice ham and green pepper and slice green onions.
  4. 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.
  5. 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.
  6. 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.)
  7. Take a small fork and gently “stir” to distribute the ingredients in the egg mixture.
  8. 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.)
  9. 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.
  10. To reheat, microwave 45-60 seconds.  (Don’t cook too long in the microwave or they get rubbery.)


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. (links are affiliate links)

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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

Low-Carb Diet / Low-Glyecmic Diet / South Beach Diet Suggestions:
The egg muffins would be a great choice for most  low-carb diet plans, many of which would prefer full-fat cheese. If made with lean ham and low-fat cheese, these 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 Kalyn’s Kitchen on Pinterest to see all the good recipes I’m 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 2021.

Pinterest image of Egg Muffins with Ham, Cheese, and Bell Pepper

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    55 Comments on “Egg Muffins with Ham, Cheese, and Bell Pepper”

  1. 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.

  2. 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.

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

  4. 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!

  5. 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.

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

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

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

  9. 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.

  10. You can definitely make these with Egg Beaters.

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

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

  13. Viknh, what a great idea!

  14. 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!

  15. Pinos, thanks, good to know!

  16. 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

  17. 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!

  18. 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

  19. 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

  20. 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.