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Keto Egg Muffins With Broccoli, Ham and Cheese

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.)

Keto Egg Muffins With Broccoli, Ham and Cheese 1

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

  1. Preheat the oven to 360F (180C)
  2. Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
  3. Beat the eggs in a medium size bowl, add the minced garlic and season with salt and pepper, and chili flakes if using.
  4. 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

Yield: Makes: 6

Egg, Broccoli and Ham Muffins

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.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

  1. Preheat the oven to 360F (180C)
  2. Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
  3. Beat the eggs in a medium size bowl, add the minced garlic and season with salt and pepper, and chilli flakes if using.
  4. 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

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