Ham and Egg Muffins

Makes 12

Personal Notes – These are so easy to make, are delicious and healthy! They are high in protein and low in fat and make excellent lunch-box additions or snacks. You can eliminate the ham to make them vegetarian if you like. What I really love is that once you put the egg in you can pretty much put any leftover vegetables you might have in your fridge in them and the kids absolutely love them. I have been making these for over 10 years. I can’t remember where I got the original recipe from but I put my own spin on them and call it my own.

Tips – If you are making large muffins you may need to add more eggs to the mixture. Can be eaten immediately or kept in the fridge for a few days and eaten cold. They can also be reheated in the microwave on high for 20 seconds or you can freeze them. To defrost, simply reheat on high in the microwave for about 1 minute.

  • spray cooking oil
  • 12 slices ham (shaved or sliced)
  • 8 large free-range eggs
  • ½ cup spring onions or chives, chopped
  • ½ cup capsicum, chopped
  • ½ cup tomatoes, chopped
  • cayenne pepper, to season
  • salt and pepper, to season
  • ¼ cup parmesan or cheddar cheese, grated
  • ¼ cup fresh coriander or basil, chopped
  1. Preheat oven to 180C.
  2. Fill a 12 cup muffin tray with muffin pans and lightly spray each with cooking oil then line each cup with a slice of ham.
  3. Break eggs into medium sized bowl and whisk until frothy, pour equal servings into each cup.
  4. Distribute evenly over each cup the spring onions (or chives), capsicum and tomatoes.
  5. Sprinkle a light coating of cayenne pepper and season liberally with salt and pepper.
  6. Top with your choice of parmesan or cheddar cheese and coriander or basil.
  7. Bake in the middle of the oven for approximately 15 to 20 minutes or until cooked through.
  8. Turn out and let cool before transferring to a cooling rack.
How to Cook the Perfect Steak