Eating a low carb breakfast can get boring after a while, so add a little zing to your day with these easy Low Carb Egg Muffins! You can easily change up the ingredients and start your day with a delicious low carb meal that will satisfy your hunger. Bonus…you can freeze and reheat these egg muffins, so you’ll have breakfast at the ready at all times!
My husband and I have been trying to eat low carb for the past few months. We both feel so much better than we did before and are seeing some weight loss, which is so encouraging! The only problem we have really run into is finding something to eat for breakfast. We both love eggs, but needed something that was easy to make on busy mornings. Also, eating the same old thing was getting boring. These low carb egg muffins have been a game changer! I can make them ahead of time so we can freeze and reheat them as needed, which totally rocks. The other thing I love about these egg muffins is that we can change the ingredients so we aren’t just having the same ones all of the time. Some different options for adding to them are any variety of cheeses (we love pepperjack), ham, bacon, turkey bacon, sausage, peppers, onions, sun dried tomatoes, mushrooms, cherry tomatoes, broccoli, artichoke hearts and so much more. The possibilities are endless. They could really be called a crustless quiche since they are so versatile and are baked. Anyhoo, we have absolutely loved adding them to our breakfast menu, and sometimes eat them as a quick snack! I’m going to share the ham and cheese version of theses low carb egg muffins with you today…feel free to swap out different cheeses, meats and veggies to make them your own!
If you prefer to see how I made these easy egg muffins quickly, check out this video I put together when I made them with sausage and cheese!
Ham and Cheese Egg Muffins
Step 1 – Preheat your oven to 375° Farnheit. Add 10 large eggs to a large bowl.
Step 2 – Add 1/3 cup of milk.
Step 3 – Add 1 cup of shredded cheese. I used mild cheddar for these.
Step 4 – Add 1 cup of diced ham.
Step 5 – Add a pinch of salt and a pinch of black ground pepper.
Step 6 – Whisk egg mixture together.
Step 7 – Pour an equal amount of the egg mixture into a greased muffin tin. I made 12 for this recipe.
Step 8 – Place in 375° oven for 20 minutes or until they have puffed up and are starting to brown a little on top.
Serve immediately, store in your refrigerator for up to one week, or freeze and let thaw overnight in the refrigerator, then heat for 30-45 seconds in the microwave.
- 10 eggs
- 1/3 cup of milk
- 1 cup of shredded cheddar cheese
- 1 cup of diced ham
- salt and pepper to taste
- Preheat oven to 350°. Whisk together all ingredients. Pour them into a muffin tin, and bake for 20 minutes. Remove from oven and serve immediately or freeze them for later use. If you freeze them, it's best to thaw them overnight before reheating in the microwave for 30-45 seconds.
These easy low carb muffins are sure to become a family favorite meal!
Looking for more eggy ideas? Check these out…
Do you have an Instant Pot or other pressure cooker? If you do, see How to Cook Hard Boiled Eggs in an Instant Pot HERE. It’s a real game changer around Easter!
Deviled eggs are another big favorite in our home. They are so easy and inexpensive to make, and they are the perfect addition to any picnic or cookout! See How to Make Perfect Deviled Eggs HERE!
Got tons of leftover boiled eggs after Easter? HERE are 20 Creative Ways to Use Hardboiled Eggs so you don’t have to waste them!