Ham and Egg Muffins

by tgiffitness on January 17, 2013

Post image for Ham and Egg Muffins

30 Days of Vegetables – Day 9

Most of the recipes that I make for dinner during the week, result in at least one serving of leftovers. This serving is usually eaten for lunch or as a snack the next day. But because I have been making new recipes everyday for the past 8 days, I have a fridge FULL of leftovers. So yesterday morning I had a big bowl of Roasted Pepper and Sweet Potato Soup for breakfast (its was kinda weird, but it worked), and a large helping of Broccoli Salad for lunch. When I got home from work at 7:30pm, I was in definite need of some protein.

Now, I know what you’re thinking…. This is 30 Days of Vegetables isn’t it? Ham and eggs are NOT vegetables…

I am aware of this, but the best part of having eggs for dinner… or for breakfast, is that there are a million and one ways of preparing them. So, today’s recipe is more of a guideline. Add your preferred spices and vegetables, and pair with your favourite (health conscious) bread, or eat it on its own.

It’s totally up to you!


Servings: 4 Egg Muffins

  • 4 eggs
  • 4 to 8 Slices of low fat, low sodium ham or turkey*
  • 1/4 cup Chopped spinach leaves
  • 1/2 Sliced or Chopped tomato
  • Sprinkle of parmesan cheese
  • 1/8 tsp Hemp hearts
  • Tad  of minced garlic
  • Sprinkle of fresh thyme
  • Pinch of paprika
  • Pinch of oregano
  • Salt and pepper to taste**


  • *One slice of meat may be enough, but we used 2 to be safe
  • * *Our eggs didn’t require any added salt. The meat generally contains more than enough sodium


  • Preheat oven to 350º F
  • Press meat carefully into 4 of the cups of a silicone muffin tray
  • Crack 1 egg into each of the 4 lined cups
  • Beat the egg gently with a fork to break up the yolk. This will make it easier for you to evenly incorporate the vegetables and spices within the egg. This recipe can also be made with egg whites only.
  • Add the desired spices and vegetables to each egg
  • Sprinkle a small amount of cheese on top, and place in the oven for 20 to 25 minutes.
  • Remove from the oven and allow to cool for 5 minutes before serving

Click here to print recipe


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