High-Protein Ham Veggie

# What You'll Need:

01 - 8 large eggs

02 - 1/4 cup milk, dairy or unsweetened non-dairy alternative

03 - 3/4 cup shredded cheddar cheese

04 - 3/4 cup lean ham, diced

05 - 1 small red bell pepper, diced

06 - 1/2 cup baby spinach, chopped

07 - 1 small red onion, finely diced

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon black pepper

10 - 1/4 teaspoon smoked paprika, optional

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line with silicone liners.

02 - In a large bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until well combined.

03 - Add diced ham, bell pepper, spinach, onion, and cheddar cheese to egg mixture. Stir until evenly distributed.

04 - Divide mixture evenly among 12 muffin cups, filling each approximately 3/4 full.

05 - Bake for 18 to 20 minutes, until muffins are puffed and set in the center.

06 - Cool for 5 minutes, then run a knife around edges to release muffins. Serve warm or cool completely for storage.

01 -

Grab one from the fridge and you've got breakfast that actually keeps you full until lunch, no hangry afternoons required.
They taste like comfort food but play along with whatever health goal you're chasing that week.
Make a batch and your mornings transform from chaotic to almost elegant.

02 -

Don't fill the muffin cups to the brim—they will overflow, and your oven will smell like baked egg and regret.
These are most tender when slightly underbaked; if they look just barely set in the center, they're perfect, because they'll continue cooking as they cool.

03 -

Slightly underbake them—they'll set fully as they cool, and you'll avoid the dense, rubbery texture that comes from overdoing it.
Prep all your vegetables the night before and store them in the fridge so morning assembly is literally just whisking and mixing.