Ham & Broccoli Egg Muffin Cups
These Egg Muffins Cups combine nutritious ingredients like eggs, broccoli, and ham to create a delicious and healthy meal for any time of day. They’re not only flavorful but also incredibly versatile, making them perfect for busy mornings, meal prep, or even a snack on the go.
The perfect breakfast cups
Gosh I love making these breakfast cups! Well, honestly, I eat them as snack, post workout and even dinner!
These are made with eggs, ham and broccoli as they make a high-protein base, to keep you full and energized throughout the day. However, you can swap the ham for other proteins and the broccoli for other veggies like spinach.
They also have a bottom crust made of frozen shredded hash browns. This makes a perfect crusty base for so many delicious flavors in one cup.
These muffins are simple to prepare and store well in the refrigerator or freezer, making them ideal for meal prep. They can be reheated quickly in the microwave or oven, ensuring a hot and fresh breakfast is always within reach.
🩷 stay strong! xo, Ana
How To Make Egg Muffin Cups
These Ham & Broccoli Egg Muffins are perfect to make on the weekend as a meal prep for the week ahead. Or serve for brunch and they will be a hit!
First gather and prep all of your ingredients. The rest of the process is a breeze! Start by preheating your oven to 425°F (220°C) and coat a 12 cup muffin pan with nonstick spray.
- Mix: In a medium bowl, add the hash browns, cheese, and melted butter. Season with salt and pepper.
- Press ¼ cup hash brown mixture into the bottom and up sides of each muffin cup. Bake hash browns until starting to brown and crisp. About ⏰ 10 minutes.
- Whisk: While the hash browns are cooking, whisk together the eggs, milk and hot sauce, season with salt & pepper.
Melt remaining butter in a nonstick skillet over medium heat. Add broccoli, ham and onion; cook until it softens, about ⏰ 3 minutes. Make sure to not overcook the broccoli!
- Divide broccoli mixture among muffin cups and pour egg mixture over top.
- Bake cups for about ⏰ 15 to 20 minutes or until set in the middle. Let cool slightly in the muffin tins, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
We all know that protein is essential for muscle repair and overall body function, making these muffins an excellent choice for anyone looking to maintain a healthy diet.
Serving Suggestions
- Serve with a side of fresh fruit or a green salad for a complete breakfast or brunch.
- Pair with whole-grain toast or avocado for added healthy fats and carbohydrates.
- Enjoy as a protein-rich snack during busy afternoons.
Helpful Notes
- Vegetarian Option: Replace the ham with diced bell peppers, mushrooms, or spinach for a vegetarian-friendly version.
- Dairy-Free Alternative: Use dairy-free cheese or skip the cheese entirely. Unsweetened almond milk or coconut milk can substitute for regular milk.
- Other protein options are: cooked & chopped turkey bacon, shrimp, lean sausage, tofu, etc.
- Filling the muffin cups too high can lead to overflow during baking. Aim to fill each cup ¾ full.
Storing
- Allow the muffin cups to cool for about 5 minutes before removing them from the tin.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
More Breakfast Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Thank you!!!! xx, Ana
Print Recipe
Ham & Broccoli Egg Muffin Cups
Equipment
- 12 muffin tray
Ingredients
Mix
- 8 ounces frozen shredded hash browns
- ½ cup shredded lite mozzarella cheese
- 1 Tablespoon Lite unsalted butter - melted
- Salt & black pepper
Whisk
- 5 large eggs
- 6 Tablespoons egg whites (90 grams)
- ¼ cup plain almond milk (or your favorite low fat milk)
- 1 Tablespoon Cholula hot sauce (or your favorite kind)
Pre Cook
- 1 Tabelspoon Lite unsalted butter
- 1 cup chopped broccoli florets
- 1 cup diced ham (use leftover ham or deli slices)
- ½ cup diced onion
Instructions
- Preheat oven to 425°F (220°C) and coat a 12 cup muffin pan with nonstick spray.
- In a medium bowl, add the hash browns, cheese, and melted butter. Season with salt and pepper.
- Press ¼ cup hash brown mixture into the bottom and up sides of each muffin cup. Bake hash browns until starting to brown and crisp. About ⏰ 10 minutes.
- While the hash browns are cooking, whisk together the eggs, milk and hot sauce, season with salt & pepper.
- Melt remaining butter in a nonstick skillet over medium heat. Add broccoli, ham and onion; cook until it softens, about ⏰ 3 minutes.
- Divide broccoli mixture among muffin cups and pour egg mixture over top.
- Bake cups for about ⏰ 15 to 20 minutes or until set in the middle. Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Notes
- Allow the muffin cups to cool for about 5 minutes before removing them from the tin.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Private Notes
Nutrition
Yes! These muffins are perfect for meal prep. Store them in the refrigerator and reheat in the microwave for 30 seconds to 1 minute when needed.
Make sure to use non-stick cooking spray or silicone baking cups will prevent the muffins from sticking to the pan.
Absolutely. Simply double the ingredients and use two muffin tins for a larger batch.
