Simple, quick egg muffins that tastes great and with less than 5g net carbs makes it a perfect power packed keto breakfast.
There are practically infinite numbers of ways to make low carb muffins, and I have tried quite a few of them, like keto spinach and cheese egg bites, bacon and egg cups, low carb pizza puffs. But when I made these Keto Egg Muffins with Broccoli, Ham, and Cheese it was such a wow combination that I decided I had to make them again and take photos so I could share the recipe on the blog.
The egg muffins keep well in the fridge and are easy to reheat in the microwave, and this is a perfect recipe for weekend food prep, where you cook things on the weekend that you’re going to eat all week; enjoy!
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How To Make Low Carb Egg, Broccoli and Ham Breakfast Muffins
(Scroll down for complete recipe including nutritional information.)
What You Need
- 1/2 broccoli
- 5 eggs
- 1 clove garlic, minced
- pinch of chili flakes, optional
- 4 slices ham, chopped
- 1/3 cup (30g) grated cheese
What You Need To Do
- Preheat the oven to 360F (180C)
- Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
- Beat the eggs in a medium size bowl, add the minced garlic and season with salt and pepper, and chili flakes if using.
- Grease a 6-mould muffin tray with oil or butter, and fill the moulds with evenly divided broccoli, ham, and grated cheese. Pour the beaten eggs into the moulds and bake in the oven for 10-15 mins, or until eggs have set.
Vegetarian option: replace the ham with feta cheese, Goats cheese or your favourite vegetables.
Try my new keto breakfast recipes…
More Tasty Options for egg muffins:
Spinach and Cheese Egg Bites ~ Keto Mystic
Low-Carb and Keto Egg Muffins Master Recipe ~ Kalyn’s Kitchen
Keto Taco Egg Muffins ~ All Day I Dream About Food
Low-Carb Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Cottage Cheese Egg Muffins ~ The Lean Green Bean
Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper ~ Kalyn’s Kitchen
Recipe Card
Recipe Keys: Dairy Free, Gluten Free, Low Carb, Meal Prep, Quick Meal
Egg, Broccoli and Ham Muffins
These Egg Muffins are packed with protein and good fats for a healthy, portable breakfast or snack that will keep you going all hours without feeling hungry.
Ingredients
- 1/2 broccoli
- 5 eggs
- 1 clove garlic, minced
- pinch of chilli flakes, optional
- 4 slices ham, chopped
- 1/3 cup (30g) grated cheese
Instructions
- Preheat the oven to 360F (180C)
- Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
- Beat the eggs in a medium size bowl, add the minced garlic and season with salt and pepper, and chilli flakes if using.
- Grease a 6-mould muffin tray with oil or butter, and fill the moulds with evenly divided broccoli, ham, and grated cheese. Pour the beaten eggs into the moulds and bake in the oven for 10-15 mins, or until eggs have set.
Notes
Vegetarian option: replace the ham with feta cheese, Goats cheese or your favourite vegetables.
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Nutrition Information:
Amount Per Serving: Calories: 102 kcalTotal Fat: 6ggCarbohydrates: 4g gProtein: 10gg
