Ham Egg and Cheese Breakfast Muffins

Ham Egg and Cheese Breakfast Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 84.8
  • Total Fat: 4.1 g
  • Cholesterol: 14.9 mg
  • Sodium: 557.7 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Ham Egg and Cheese Breakfast Muffins calories by ingredient

Number of Servings: 12


    Egg substitute, liquid (Egg Beaters), 1 cup
    Milk, nonfat, 0.5 cup
    *Kraft Shredded 2% Mexican Four Cheese blend, 0.75 cup
    Onions, raw, 1 cup, chopped
    Ham, regular (11% fat), 8 slice (6-1/4" x 4" x 1/16")
    Garlic powder, .2 tbsp
    *Tobasco Sauce, 0.2 tsp
    Pepper, black, 0.5 tsp
    Salt, 1 tsp
    Spinach, frozen, thawed, 1 cup
    Olive Oil, 2 1tsp


Saute diced onions in Olive Oil until clear, add ham to the pan and cook until slightly brown and then set aside to cool.

Set oven to 350 Degrees.

Combine eggs, milk, Tabasco, garlic, salt and pepper in a bowl. Add shredded cheese and stir together.

Slowly add the cooled ham mixture to the egg mixture and then spoon into a 12 cup muffin tin. I've used silicone and throw away tin pans, the tin ones needed a spray of non-stick cooking spray (like Pam) the silicone ones didn't need anything.

Place in oven on center rack and cook for about 15 minutes. When done the eggs should bejust barely done on top and slightly dry. They will cook more from the carryover heat when you take them out of the oven. DO NOT OVERCOOK.

Number of Servings: 12

Number of Servings: 12

Recipe submitted by SparkPeople user BOINGO.

Member Ratings For This Recipe

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    Taste was great, but a little bland even with the extra couple of splashes of Habanero Tabasco I used. Surprisingly, my 6 and 1 year old girls liked them too. If that gives you an idea of how spicy (not) it was. Next time, I will put in some fresh Jalapeno or Habanero peppers. - 7/10/10