Recipe: Healthy Ham Omelette Muffins

Breakfast is a tricky one when it comes to eating healthily, particularly if you are tight on time. The traditional eggs-on-toast or a bowl of cereal either take too long or are full of sugar… So, on my health kick this year, I’ve come to rely on these fab omelette muffins – you can grab a couple as you leave the house and eat them in the car, or if you’ve got a few more minutes, you can even stick them in the microwave for 30 seconds and heat them up – yum!

I actually posted a similar recipe to this one back in 2015, but those were totally veggie, and these are ham ones, and therefore definitely more yummy! I was going to take the other post down when this one went live because it was a bit dated, but actually upon reading I realised that as I put a bit of a back story on each recipe I post, it was quite a nice reminder of a different time in my life, when I had just landed a role in a brand new musical off-west-end in London – so I’ve left it up. Have a read if you fancy – click here.

These are quick to cook, and can be stored for about a week in the fridge, or longer in the freezer – so I make them in batches.

Makes: 10          Calories per muffin: 58

What You Need: 

  • Cupcake baking tray
  • Silicone or other non-stick cupcake cases (I got mine from John Lewis)
  • Jug
  • 6 Eggs
  • 3 Slices of Ham
  • Salt & Pepper

How To Do It: 

  1. Preheat the oven to 200C.
  2. Lay 10 cupcake cases into the baking tray.
  3. Crack the 6 eggs into a jug and whisk until smooth.
  4. Add Salt and Pepper.
  5. Chop the Ham into small chunks.
  6. Add a few pieces of the ham to the bottom of each of the cupcake cases
  7. Pour the Egg into each of the cupcake cases equally.
  8. Add the rest of the ham to each muffin (so that the ham isn’t all at the bottom)
  9. Place in the oven for 10-15 minutes, until golden brown. They will puff right up so don’t overfill the cases!
  10. Take out of the oven and either eat hot, or allow to cool and store for grabbing on the go. They will shrink down as they cool – I generally have a couple at least when I’m grabbing them on my way out of the house – perfect fuel to start a long day in the hospital.

As always, if you make any of my recipes, please do tag me @rosieladkin – I love seeing how they turn out! 🙂

Don’t fill the cases any more than this – the egg puffs up LOADS! 🙂

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