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
- 3 slices Ham (nitrate-free, diced)
- 6 Eggs
- 12 Broccoli Florets
- 1/4 Onion (diced)
- Sea Salt (to taste)
- Black Pepper (to taste)
Preheat the oven to 350 degrees F.
Place 12 paper muffin cups into a muffin tin.
In a medium bowl, which together the eggs until well blended.
Place 1 broccoli floret into each muffin cup.
Evenly distribute the ham into each of the muffin cups.
Using a small ladle, spoon the egg mixture into each muffin cup until its ¾ full. Do not over fill.
Season with salt.
Place the muffin tin into the preheated oven.
Cook for about 20-24 minutes, or until eggs are firm.
Remove from oven and season with pepper.
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