This Recipe includes
|Flour – any type of flour such as all-purpose flour, gluten-free flour, whole wheat flour, rice flour, or almond flour.|
|Smoked ham – any type of smoked ham or jambon cru will do.|
|Tomato sauce – for a bit of that tangy flavor, add a tomato coulis or a tomato sauce|
|Eggs – normal medium-sized eggs|
|Grated cheese – any sort of hard cheese will do such as gruyère, parmesan, cheddar, emmental, etc|
|Spinach – any type of fresh baby spinach or regular spinach|
Spices and flavoring herbs:
|Garlic – crushed garlic powder or flakes|
|Basil – fresh or dried basil|
|Parley – fresh or dried parsley|
|(Optional) Pinch of piment d’espelette or cayenne pepper|
|Salt and pepper|
Why we love it
If you are looking for a healthy breakfast that doesn’t involve sugary cereals, a protein-filled ham and spinach egg muffin is a wonderful morning treat.
They are quick and easy to make, and can even be prepared the night before. Plus I love that they’re handy enough to eat on the go, as I am rushing out the door.
One of the main issues that people run into with egg muffins is trying to rush the cooking. If you heat up your oven too much, the eggs muffins will rise and the fall. Instead, keep the oven temperature at 375°F (190°C) to keep them stable.
In addition, leave these egg muffins to cool slightly while still on the muffin tray before removing them. As I mentioned, they can be prepared the night before, so you can prepare them and just heat them up in the microwave the next morning.
One of the best parts of breakfast egg muffins is that you can change up the ingredients in order to vary your breakfast. You can combine all sorts of interesting ingredients and test it out.
The base ingredients of eggs, flour, cheese, and milk remain the same, so you can easily test out the other ingredients in the same proportions as the recipe below. Some recipe variation ideas include:
- Smoked Salmon, avocado, and tomato confit
- Roquefort and cauliflower
- Dried tomatoes
- Fig and goat cheese
- Spinach and feta
- Brocolli and cheddar
Note, in my recipe I use ham not bacon. This is because eggs will cook faster than the bacon, and so you will need to pre-cook the bacon before putting it into the recipe. Keep this in mind as you decide which ingredients you decide to use in your recipe.
If you are using frozen ingredients, those also will need to pre-cook them before using them in the recipe. Fresh spinach, mushrooms, onions etc. will be much faster and easier to pop into the recipe than using frozen items that have to be defrosted.
You can also alternate the cheeses, using goat cheese or roquefort, for example. The cheeses that that work well most of the time are hard cheeses such as gruyère, cheddar, or emmental.
What to serve with it?
If you are having egg muffins for breakfast, serve them with a cup of tea/coffee and yogurt for a quick and healthy breakfast. You can also serve them with a smoothie or freshly pressed orange juice.
How to store it?
Let egg muffins cool before you place them in an airtight container designed for the freezer, and you should be good to go, for about a month or so. When ready to eat, thaw the egg muffins in a refrigerator overnight and bake at 350ºF (175°C) for about 20 minutes until warm.
- 6 eggs
- 2 tablespoons of self-rising flour
- 2 tablespoons of tomato coulis (tomato sauce)
- 1/5 cup of grated cheese (gruyère, emmental, etc.)
- Pinch of dried basil
- Pinch of parsley leaves
- pinch of salt and pepper
- pinch of garlic flakes
- 2-3 slices of jambon cru (ham)
- 1 cup of fresh spinach
- pinch of piment d'espelette or cayenne pepper
- Beat the eggs in bowl with a whisk.
- Once blended, add the tomato coulis, cheese, and flour and whisk throughly until it is smooth.
- Wash and dry the spinach.
- Chop the ham and spinach into small pieces and add to the mixture.
- Mix in a pinch of salt and pepper, garlic, herbs, and spices depending on preferences.
- Oil the muffin tray lightly.
- Ladle the mixture into each section of the muffin tray.
- Bake at 375°F (190°C) for around 20 minutes till the egg muffins have risen.
- Serve while warm.
- For leftovers, store in an airtight container in the refrigerator for up to 4 days and reheat to serve.
This recipe should prepare 12 small egg muffins. Adjust herbs and spices based on personal preferences.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 95mgSodium: 72mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other ham recipes
- Ham and egg pizza
- Ham and Spinach Egg Muffins with cheese
- Ham, egg, potato and cheese scramble
- Ham and arugula pizza
- Ham, egg and cheese breakfast casserole
If you enjoyed that, check out our other classic breakfast recipes that you can make easily. Bon appétit!