Ham and Feta Egg Muffins

These Ham and Feta Egg Muffins are perfect for quick grab and go mornings when you’re running out the door but still want a healthy breakfast! They are great because you can prep them over the weekend and stash them in the fridge or freezer to have ready for the entire week. Plus you can use whatever veggies, cheese, meats, or seasonings you have in the kitchen. This recipe calls for ham, feta, sun dried tomatoes, and cilantro, but feel free to get creative with the combinations.

Just crack all the eggs in a large bowl, add the ingredients, and use a 1/4 cup to separate the mixture into each muffin mold. Each muffin uses one egg.

I like to use coconut oil spray to coat the muffin tin as it helps keep the egg muffins from sticking to the tin.

INGREDIENTS:

(Makes 6 Egg Muffins)

• 6 large eggs

• 4 slices Canadian bacon

• 2 tbsp sun-dried tomatoes

• 1/4 cup feta cheese crumbles

• 2 tbsp cilantro

• coconut oil spray

• 1 tsp pink salt

• 1 tsp black pepper

• 2 tsp garlic powder

• 2 tsp onion powder

INSTRUCTIONS:

1. Preheat oven to 350 degrees and slice the Canadian bacon onto small bits

2. Whisk together all the ingredients EXCEPT cilantro in a large bowl

3. Spray muffin pan with coconut oil spray

4. Pour 1/4 cup of egg mixture into each muffin mold and top with chopped cilantro

5. Bake for 10-12 minutes or until egg muffin is cooked through

6. Remove from oven and let cool before gently removing egg muffins from the molds

7. Store muffins in an airtight container in the fridge for up to a week or the freezer for 2-3 weeks. Microwave for 1-2 minutes to thaw/warm before eating.

As always, if you try this recipe, I would love to see your creation! Make sure to tag me in your post or stories on Instagram @katerinafaith.

Ham and Feta Egg Muffins

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Yield: 6

Author: Katerinafaith

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

A perfect grab and go breakfast full of protein, fiber, and healthy fats

Ingredients

• 6 large eggs
• 4 slices Canadian bacon
• 2 tbsp sun-dried tomatoes
• 1/4 cup feta cheese crumbles
• 2 tbsp cilantro
• coconut oil spray
• 1 tsp pink salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder

Instructions

1. Preheat oven to 350 degrees and slice the Canadian bacon onto small bits
2. Whisk together all the ingredients EXCEPT cilantro in a large bowl
3. Spray muffin pan with coconut oil spray
4. Pour 1/4 cup of egg mixture into each muffin mold and top with chopped cilantro
5. Bake for 10-12 minutes or until egg muffin is cooked through
6. Remove from oven and let cool before gently removing egg muffins from the molds
7. Store muffins in an airtight container in the fridge for up to a week or the freezer for 2-3 weeks. Microwave for 1-2 minutes to thaw/warm before eating.

Notes:

You can add whatever you want to these egg muffins; the combinations are endless. Other add-ins are: shredded cheese, chicken, bell pepper, basil, mushrooms, sausage, potato, or onions.

Did you make this recipe?

Tag @katerinafaith on instagram and hashtag it #inthekitchenwithkat

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