My plan for Mother’s Day is to pack a simple picnic and bike ride to the park to eat, breathe and play. Then I want to come home and plant my garden while my kids laugh and play in the back round. It’s a simple plan, but it completely lights me up! I love being in nature, being with my family and eating good food. Really that’s all it takes for me.
These Western Egg Muffins are ideal for a picnic (or any type of pack-and-bring meal). They are delicious, warm, cold, or room temperature which makes them super versatile.
Often times I’ll make some version of this egg muffin during my weekend meal prep. This way I have a super easy and delicious, protein-packed snack ready to go at all times.
If you don’t like ham, you can swap in some kalamata olives. I find they provide the same rich, salty flavor you get from the ham so they make a great substitute.
Let me know if you give them a try, I’d love to hear what you think. And as always, the step-by-step video is below, for those who like the visual! xo
Ingredients
- 12 eggs
- 1 small bell pepper diced
- 1/4 cup diced onion
- 2 ounces diced ham steak
- Salt and pepper to taste
Instructions
- Pre heat oven to 350 and spray a 12-cup muffin pan with cooking spray (or brush with coconut oil).
- Whisk eggs season with salt and pepper. Pour in to muffin tins and then evenly sprinkle in toppings.
- Bake for 18-20 minutes. Enjoy!
Sandy Quast says
Love the recipe and outtakes!
Kristen says
What brand/kind of eggs do you like to buy?
Diane+Ferrante says
I love the outtakes too!! Can’t wait to try these. Will be great to give to my son-in-law who does not cook much since my daughter died. Not only will he be able to eat for a quick breakfast when he’s in a hurry, but can take them to work for lunch. Dani,
Keep up the great work – love your recipes and ideas!
Dani says
So glad you are enjoying them!! xo
Louise Thorne says
Great recipes, it’s much healthier and easier. Thanks for all these yummy recipes.
Dani says
You’re welcome! Glad you enjoy them 🙂
PJ says
Thank you for posting a great tasting recipe. It will be a great go-to for my pre or post workouts. I sustituted kalamata olives for the ham and used 1/2 the whole eggs for egg whites…yumm!
Kitty says
Hi
Just made a batch this morning. Super easy and i replaced the ham with turkey links. One thing i found my egg muffins to be plain in taste. Any suggestions like a cheese and maybe use bacon? Thank you!
Dani says
Make sure you are seasoning well with salt and pepper first! If you still want more flavor try a little of something with big flavor like bacon, feta cheese, and/or olives.
Ursula Melia says
Tried out these egg muffins today and thought they were great. Made different filllings and substituted the muffins for my usual Sunday lunch of home made pizza on small tortilla wraps. I would say my favourite filling was quorn ham shredded with cocktail gherkins and a bit of red pepper (don’t eat meat) because that gives it a stronger savoury taste than just using veg. My silicone muffin tray is a bit bigger than the metal one we also have so I needed an extra egg, but that’s just by the by. I love how easy those are to make. They also looked really nice. My husband tried a bit and also likes them! Trying the guacemole and crispy tofu later in the week!
Dani says
So glad you are enjoying the recipes Ursula! I love the idea of adding gherkins to eggs, so clever. I will be trying that for sure.