Simple and Healthy Egg ‘Muffins’

January 7, 2013 by Kari Karch

This light and healthy breakfast takes minutes to prepare, and you end up with a full weeks worth of good eats. It is cheap to make and I love heating these little muffins up on the go. Happy Eating!


preparation time
5 mins

cook time




12 Egg

3 tablespoons Skim milk

1 teaspoons black pepper

0.5 cup low fat shredded cheddar cheese

3 low sodium ham slices small dice



Preheat oven to 350*. In a large bowl, whisk together the eggs, milk and pepper. Use cooking spray to coat a 6 cup muffin tin and ladle 8oz in each tin. Sprinkle with a little cheese and diced ham. Place into oven for 20 minutes and let cool. They pop out easily and can be stored in the refrigerator for up to a week. Just reheat in a damp paper towel for 30 seconds in your microwave. For more variety, try adding cut up peppers, broccoli, chicken sausage, or any item of your choice.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.