This is a great make ahead recipe. They are a good “on the go.” You can make these on a Sunday afternoon, and have breakfast for the rest of the week. They also work great in a lunchbox. Be sure to use the nitrate free ham. You can also use frozen broccoli if you don’t have fresh on hand.
Ham and Broccoli Egg Muffins
Cook Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 65 kcal
Ingredients
- 3 slices Ham (nitrate-free, diced)
- 6 Eggs
- 12 Broccoli Florets
- 1/4 Onion (diced)
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
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Preheat the oven to 350 degrees F.
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Place 12 paper muffin cups into a muffin tin.
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In a medium bowl, which together the eggs until well blended.
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Place 1 broccoli floret into each muffin cup.
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Evenly distribute the ham into each of the muffin cups.
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Using a small ladle, spoon the egg mixture into each muffin cup until its ¾ full. Do not over fill.
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Season with salt.
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Place the muffin tin into the preheated oven.
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Cook for about 20-24 minutes, or until eggs are firm.
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Remove from oven and season with pepper.
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Serve immediately.
Nutrition Facts
Ham and Broccoli Egg Muffins
Amount Per Serving
Calories 65
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 75mg25%
Sodium 284mg12%
Potassium 95mg3%
Carbohydrates 2g1%
Fiber 2g8%
Sugar 0.4g0%
Protein 6g12%
Vitamin A 1IU0%
Vitamin C 5mg6%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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