High-Protein Ham Veggie Muffins (Printable)

Protein-rich egg muffins with ham, bell pepper, spinach, and cheddar—ideal for quick meals or snacks.

# What You'll Need:

→ Eggs

01 - 8 large eggs

→ Dairy

02 - 1/4 cup milk (dairy or unsweetened non-dairy alternative)
03 - 3/4 cup shredded cheddar cheese

→ Meats

04 - 3/4 cup lean ham, diced

→ Vegetables

05 - 1 small red bell pepper, diced
06 - 1/2 cup baby spinach, chopped
07 - 1 small red onion, finely diced

→ Seasonings

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon smoked paprika (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners.
02 - In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until well combined.
03 - Add diced ham, bell pepper, spinach, onion, and cheddar cheese to the egg mixture. Stir until evenly distributed throughout.
04 - Divide mixture evenly among the 12 muffin cups, filling each approximately 3/4 full.
05 - Bake for 18 to 20 minutes, or until muffins are puffed and set in the center.
06 - Let cool for 5 minutes, then run a knife around the edges to release muffins. Serve warm or let cool completely for storage.

# Expert Tips:

01 -
  • They're done in 35 minutes flat, which means Sunday prep becomes your secret weapon against weekday chaos.
  • Each muffin delivers 10 grams of protein without tasting like you're eating a protein bar, plus they're naturally gluten-free if that matters to you.
02 -
  • Overfilling the muffin cups is the mistake that costs you—I learned this by watching egg mixture bubble over onto my oven rack, and it smelled terrible for weeks.
  • Don't skip the 5-minute cool time; muffins need a few minutes to set just enough to release cleanly from the tin without tearing apart.
03 -
  • Use a kitchen scale for the vegetables if you want absolute consistency across batches, but honestly, rough chopping by eye works perfectly fine and feels more intuitive.
  • If your muffins dome too high and crack on top, your oven might be running hot—try baking at 170°C next time and add a few extra minutes.
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