High Protein Ham & Cheese Egg Muffins
High protein egg muffins that pack a whopping 30 grams of protein per serving and are the perfect on-the-go breakfast for the busy woman who is TTC.
One of my top recommendations for women who are TTC is to start your day with a high protein breakfast, aiming for 20-30 grams of protein, at minimum.
This sets your day up for success by reducing cravings, sustaining energy levels and keeping blood sugar stable.
However, this recommendation is often met with push back from my patients saying they’re too busy in the morning for a sit-down breakfast and how the heck are the supposed to get that much protein from an on-the-go meal?
Well, a serving size — two of these muffins — contains just about 30 grams of protein!!
Plus, they’re super easy to whip up on a weekend so you’ll have breakfast ready to go for the workweek. Enjoy!
High Protein Ham & Cheese Egg Muffins
Servings: 6
Serving size: 2 muffins
Time: 40 minutes
Ingredients:
12 eggs
1 cup cottage cheese
1/4 cup milk
1 tsp salt
⅛ tsp nutmeg
8 oz sharp cheddar cheese
½ cup ham, chopped into 1-inch pieces
Butter (for greasing the muffin tin)
Supplies:
Large mixing bowl
Muffin tin (12 cups)
Whisk
Cheese grater
Measuring cups and spoons
Large blender (optional)
Muffin tin liners (optional)
Directions:
Preheat the oven to 350 F and prepare a muffin tin by either greasing it with butter or lining with muffin liners. Set aside
In a blender combine 12 eggs and cottage cheese. Blend until smooth. If you do not have a blender, you can just whisk the eggs with the cottage cheese, but the muffins won’t be as smooth.
Pour the egg mixture into a large bowl. Then, add the milk, salt, nutmeg and whisk to combine. Set aside
Grate the cheddar cheese and chop the ham into small pieces, if you haven’t already done so. Then grab your prepared muffin tin and evenly distribute the ham and cheese into each cup.
Ladle the egg mixture into each cup, filling each almost completely full.
Place the muffin tin into the oven and bake for 25-30 minutes or until there is minimal “jiggle” to the egg muffins. Remove from the oven and allow to cool. Serve warm or reheated for an on-the-go breakfast!
