Keto Baked Ham and Cheese Egg Muffins

Prep: 15 minCook: 30 min12 muffinsmediumAmerican
Baked Ham and Cheese Egg Muffins with Bell Pepper

Protein-packed breakfast muffins loaded with diced ham, melted Mexican cheese, and crisp bell peppers in a fluffy egg base. Perfect for meal prep or busy mornings when you need grab-and-go nutrition. The silicone cups create perfectly portioned individual servings that reheat beautifully throughout the week. Spike seasoning adds a savory herb blend that complements the smoky ham and sharp cheese combination.

Gluten-FreeNut-FreeKeto

Ingredients

Yield: 12 muffins
  • 2 cups ham, finely diced
    turkey or bacon1:1meat-free

    use cooked crumbled turkey or bacon

    Full guide →
  • 1 ⅓ cups Mexican Blend Cheese, finely grated
    cheddar or Swiss1:1flavor

    any melting cheese works well

    Full guide →
  • 1 green bell pepper, seeds and stem cut away and finely diced
  • 3 green onions, thinly sliced(optional)
  • 15 eggs, beaten well
  • 2 tsp Spike seasoning
    salt and pepper1:1basic

    use 1 tsp salt and 1/2 tsp pepper

Instructions

  1. 1

    Preheat oven to 375F

  2. 2

    Spray silicone baking cups with nonstick spray

  3. 3

    Dice ham and green pepper and slice green onions

  4. 4

    Layer ham, green pepper, green onions and cheese in baking cups, dividing equally among 12 cups

  5. 5

    Break eggs into bowl with pour spout and beat with Spike seasoning until well combined

  6. 6

    Pour egg mixture over other ingredients until cups are nearly full but not reaching the top

  7. 7

    Gently stir with small fork to distribute ingredients in egg mixture

  8. 8

    Bake 25-30 minutes until egg mixture is set and starting to brown slightly

Tips

Tip 1

Pour eggs in stages - add some to each cup, let settle, then add more until nearly full for even distribution

Tip 2

Check doneness at 22 minutes if you prefer lighter browning, or bake longer for deeper color

Tip 3

Use a fork to gently stir each cup after adding eggs to ensure ingredients are evenly distributed

Good to Know

Storage

Refrigerate up to 1 week in airtight container

Make Ahead

Can be made 3 days ahead and stored covered in refrigerator

Serve With

Reheat 45-60 seconds in microwave before serving

Common Mistakes

Watch

Don't overfill cups to avoid overflow during baking

Watch

Don't microwave too long when reheating to prevent rubbery texture

Watch

Don't skip the gentle stirring step or ingredients will separate

Substitutions

Mexican Blend Cheese→
cheddar or Swiss1:1flavor

any melting cheese works well

Full guide →
ham→
turkey or bacon1:1meat-free

use cooked crumbled turkey or bacon

Full guide →
Spike seasoning→
salt and pepper1:1basic

use 1 tsp salt and 1/2 tsp pepper

Find more substitutions →

FAQ

Can I use regular muffin tins instead of silicone cups?

Yes, but grease them well or use paper liners. Silicone cups release more easily and create better portion control.

What if I don't have Spike seasoning?

Use any egg seasoning blend, or substitute with 1 tsp salt and 1/2 tsp black pepper for basic seasoning.

How long do these keep in the refrigerator?

They stay fresh for up to one week when stored in an airtight container in the refrigerator.