Easy Ham & Egg Muffins Recipe

Easy Ham & Egg Muffins Recipe
Cottage cheese is not only low-fat, it adds moistness to lots of recipes. If you want something that is quick to put together for breakfast, these moist and flavorful Easy Ham & Egg Muffins are perfect. The texture is a cross between a muffin and an omelet, and it is not easy to eat only one. They are great hot from the oven, warm, or at room temperature. They also freeze well, and take only a minute or two to reheat in the microwave for a quick breakfast.
You can add other ingredients like well-drained green chilies, chopped fresh jalapenos, or you can substitute crisp bacon or cooked sausage for the ham.

12 Muffins
1 cup cottage cheese
4 eggs
1/4 teaspoon Tabasco sauce
4 ounces lean ham, diced
3 green onions, chopped, or 1/2 cup chopped chives
1 cup shredded cheddar jack cheese, divided

1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
  1. Preheat oven to 400°.
  2. Spray a 12-cup muffin pan with non-stick spray.
  3. Mix the cottage cheese and eggs; stir in the ham, green onions or chives, and 1/2 cup of the cheese.
  4. Place a fine sieve over the mixture, place the flour, salt, and baking powder in the sieve, and shake through.
  5. Stir the mixture until it is just blended - do not overmix.
  6. Scoop about 1/4 cup of the mixture into the prepared muffin pan.
  7. Sprinkle each muffin with a tablespoon of cheddar jack cheese.
  8. Bake 20-30 minutes or until set.
  9. Immediately run a knife around each muffin and tilt them in the muffin cups.
  10. Serve warm or at room temperature. These freeze well and can be microwaved for a minute or two for a quick breakfast.

Amount Per Serving
Calories 129 Calories from Fat 57
Percent Total Calories From: Fat 44% Protein 29% Carb. 27%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 87 mg
Sodium 328 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g

Vitamin A 5% Vitamin C 3% Calcium 0% Iron 3%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.