Fridge Friend recipes
Ham, Pepper and Cheddar Egg Muffins recipe
These savoury egg muffins are packed with cooked ham, sweet peppers and cheddar for an easy healthy snack or meal prep option. They are handy served warm or cold.
25 min · Easy · British Jump to method
Ingredients
- 4 large Eggs
- 80 g, diced Cooked Ham
- 1 medium Sweet Peppers
- 50 g, grated Cheddar Cheese
- to taste Salt
- to taste Black Pepper
- 5 g, for greasing Margarine
| Nutrition | Per serving |
|---|---|
| Calories | 160 kcal |
| Protein | 13.2 g |
| Carbohydrates | 1.8 g |
| Fat | 10.7 g |
| Saturated fat | 4.8 g |
| Fibre | 0.3 g |
| Sugar | 1.2 g |
| Sodium | 270 mg |
Why this works
A protein-rich, low carbohydrate breakfast or snack, but with moderate saturated fat and sodium from the ham and cheddar.
High-quality protein. Eggs, ham and cheddar provide a substantial protein contribution, which supports satiety and muscle maintenance.
Calcium and vitamin B12. Cheddar and eggs add calcium for bone health plus vitamin B12, which is important for red blood cells and nervous system function.
Sodium and saturated fat. Cooked ham and cheddar increase sodium and saturated fat, so this dish is best enjoyed in moderation if you are managing blood pressure or cholesterol.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
- Lightly grease a muffin tray with margarine.
- Finely dice the cooked ham and sweet peppers, then grate the cheddar.
- Beat the eggs with salt and black pepper, then stir in the ham, peppers and cheese.
- Divide the mixture between the muffin holes and bake for 15-18 minutes until set and lightly golden.
Prefer the classic version? Mini Red Pepper Egg Muffins
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