Made with eggs, cottage cheese, English muffins, ham, cheese and barbecue sauce, these Breakfast Muffins are perfect for a high protein grab-and-go brekkie.
I love getting ahead with meal prep and these High Protein Egg & Ham Breakfast Muffins are perfect for a quick, tasty breakfast every day of the week. I make these on a Sunday evening, wrap them in tinfoil and pop them in the fridge ready to go for the morning. For even more protein, serve these with a side of my Homemade Baked Beans.
If you're looking for more delicious breakfast ideas make sure you check out my Bircher Muesli or Layered Yoghurt Pots, my Ham and Egg Tortilla Cups or, my delicious Bacon and Egg Cups.
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Ingredient notes:
- Cottage Cheese: Cottage cheese is high in protein, which is not only an essential part of a healthy diet but also helps you stay fuller for longer.
- Muffin Splits: I love these plain English muffin splits, but you might like to use some other kind of bun or bread.
- Cheese: The pre-packaged cheese slices work perfectly on these, but you could also use your favourite cheese/whatever you have in the fridge.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Line a medium, ovenproof dish with baking paper.
In a blender, combine the eggs, cottage cheese, salt, and white pepper. Blend until smooth.
Pour the mixture into the lined dish and sprinkle with chopped parsley. Bake for 15 to 20 minutes, or until the eggs are cooked through. Remove from the oven and let it set for five minutes. Then cut into 6 portions.
While the eggs are baking, cut the muffins in half and place them on a baking tray. Bake in the oven for 10 minutes until toasted.
To assemble the muffins, spread barbecue sauce on the base of each one. Top with a slice of ham, then a portion of the baked egg, followed by a slice of cheese. Place the top bun on each muffin. Serve immediately or wrap the muffins in foil and store in the fridge for up to 3 days.
Hint: They can also be frozen for later use. Thaw, then reheat by placing in a sandwich press and cooking until the outside is toasted and the cheese is melting. You can also reheat in an air fryer, or by removing the foil and reheating in the microwave. For another amazing meal prep breakfast, be sure to check out my High Protein, Freezer Friendly Breakfast Burritos.
Recipe FAQs:
You might like to swap the ham for cooked bacon and put some other veggies in the egg mixture (like spinach, chopped tomato or capsicum).
The English muffin was created by a Brit who immigrated to New York City in 1874. He was a baker who made something that he called the 'toaster crumpet' - which is a version of a standard crumpet. But instead of the aeration holes being on the outside, an English muffin has them on the inside.
STORAGE:
These Breakfast Muffins can also be frozen for later use. Thaw, then reheat by placing in a sandwich press and cooking until the outside is toasted and the cheese is melting. You can also reheat in an air fryer, or by removing the foil and reheating in the microwave.
TOP TIPS:
- Swap the ham for cooked bacon.
- Swap the barbecue sauce for tomato sauce or spicy mayo.
- I've added cottage cheese to the egg mixture for extra protein, but if you don't like this, then just use a single fried egg on each muffin.
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Egg & Ham Breakfast Muffins
Made with eggs, cottage cheese, English muffins, ham, cheese and barbecue sauce, these Breakfast Muffins are perfect for a high protein grab-and-go brekkie.
Ingredients
- 6 eggs
- 250g cottage cheese
- ½ tsp salt
- ¼ tsp white pepper
- 2 Tbsp parsley, chopped
- 6 English muffins
- 150g ham, sliced
- 6 slices cheese
- 6 Tbsp barbecue sauce
Instructions
- Preheat the oven to 200°C fan bake. Line a medium, ovenproof dish with baking paper.
- In a blender, combine the eggs, cottage cheese, salt, and white pepper. Blend until smooth. Pour the mixture into the lined dish and sprinkle with chopped parsley.
- Bake for 15 to 20 minutes, or until the eggs are cooked through. Remove from the oven and let it set for five minutes. Then cut into 6 portions.
- While the eggs are baking, cut the muffins in half and place them on a baking tray. Bake in the oven for 10 minutes until toasted.
- To assemble the muffins, spread barbecue sauce on the base of each one. Top with a slice of ham, then a portion of the baked egg, followed by a slice of cheese. Place the top bun on each muffin.
- Serve immediately or wrap the muffins in foil and store in the fridge for up to 3 days.
- They can also be frozen for later use. Thaw, then reheat by placing in a sandwich press and cooking until the outside is toasted and the cheese is melting. You can also reheat in an air fryer, or by removing the foil and reheating in the microwave.
Notes
- Swap the ham for cooked bacon.
- Swap the barbecue sauce for tomato sauce or spicy mayo.
- I've added cottage cheese to the egg mixture for extra protein, but if you don't like this, then just use a single fried egg on each muffin.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 424Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 237mgSodium: 1283mgCarbohydrates: 36gFiber: 2gSugar: 7gProtein: 27g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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