Ham and Cheese Egg Muffins

These Ham and Cheese Egg Muffins are the ultimate make-ahead snack for busy mornings and midday energy dips. Whisked eggs are combined with lean diced ham, sharp cheddar cheese, and chopped spinach, then baked in a muffin tin until puffed and golden. The result is a portable, protein-rich bite that reheats in under a minute, making it easy to stay on track with balanced, whole-food eating even on the busiest days. Inspired by the Mediterranean approach to moderate portions of eggs, lean protein, and plenty of vegetables, this recipe swaps processed snack foods for something you can feel good about eating. A drizzle of extra virgin olive oil in the pan and a handful of spinach bring in healthy fat and greens, while the ham adds savory flavor without going overboard on red or processed meats. Batch-cook a dozen on Sunday and store them in the fridge or freezer for a week's worth of snacks or light breakfasts. Just grab two, microwave briefly, and you're out the door with a satisfying, nutrient-dense bite that keeps you full between meals.</long_description> <parameter name="meta_description">Mediterranean-friendly Ham and Cheese Egg Muffins with spinach and cheddar — a protein-packed, make-ahead snack ready in minutes.

Ingredients

• 8 wholelarge eggs
• 0.25 cupmilk, low-fat or whole milk
• 1 cupDiced cooked ham
• 0.75 cupcheddar cheese, shredded
• 1 cupfresh spinach, chopped
• 1 tbspextra virgin olive oil, for greasing the tin
• 0.25 tspsalt
• 0.25 tspblack pepper, freshly ground
• 0.25 tspgarlic powder, optional

Method

1. Preheat the oven to 350°F (175°C). Brush a 12-cup muffin tin generously with extra virgin olive oil, or use paper liners.
2. Dice the ham into small cubes and roughly chop the spinach on a cutting board.
3. In a mixing bowl, whisk the eggs and milk together with the salt, pepper, and garlic powder until smooth and well combined.
4. Stir the diced ham, cheddar cheese, and chopped spinach into the egg mixture until evenly distributed.
5. Divide the egg mixture evenly among the 12 muffin cups, filling each about two-thirds full.
6. Bake in the preheated oven until the muffins are puffed, set in the center, and lightly golden on top. 18:00
7. Remove from the oven and let the muffins cool in the tin for 5 minutes before running a knife around the edges to release them. 5:00
8. Store cooled muffins in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat in the microwave for 30-60 seconds before eating.