These paleo-friendly egg muffins are made with only 4 ingredients and are so quick, easy and healthy! Perfect for a protein-packed breakfast on the go!
Do you like green eggs and ham?
I do not like them Taylor I am.
Because…I LOVE THEM.
WHOA. A PLOT TWIST. So UNEXPECTED.
Except, not really. I mean, you remember the zucchini noodle broccoli cheese casserole with kale right? When you invite kale, eggs and ham to a party, only delicious things can happen amIright?
Si, si I am.
Apparently Fridays are for being bilingual? I don’t even know.
Anyway.
When Zaycon Foods asked me to create a recipe using their ham, I started pondering all these ca-RAY-zay ideas. I kept throwing them at the hubs (hypothetically of course, I wasn’t throwing little pieces of my brain at him. That would be painful. Plus, you and I both know that I don’t have pieces of brains to spare) and he finally just told me “STAAAP IT. WHY CAN’T YOU JUST MAKE SOMETHING NORMAL?”
Remember the Thai eggs benedict and cauliflower fritters? Sometimes he doesn’t like my ideas.
These are usually the days that I make paleo magic cookie bars or paleo lemon bars to restore our relationship and my “good wife who feeds her husband normal things sometimes” status.
You understand.
So, in the quest to achieve normal recipe-ness OBVIOUSLY, my thinking device then went to Dr. Seuss. We all know he is the EPITOME of normalcy and general not weird person-age.
I mean, like Mr. Seuss, I ate these green eggs and ham muffins in a boat with a goat, while floating in a moat, and I am 100% normal.
But, I might be lying. But only about 1 thing. Is it eating muffins with a goat OR being normal?
YOU MUST DECIDE.
This is getting out of control. Back to ham.
We’ve eaten a few varieties of egg muffins on here (The Egg Muffins with Maple Sweet Potato Noodles being my favorite and Keto Low Carb Egg Muffins with Ham being runner up) because, well, I am kind of obsessed with easy breakfast meal prep recipes and am ALWAYS on the lookout for healthy meal prep ideas for the week.
AND I know you are too, because you’re beautiful faces keep requesting them. So BAM! Here you go.
Apparently this post is both Spanish and Italian. It’s kind of having a mid-being-typed life crisis.
Whatever that means.
Not only are these only 5 INGREDIENTS (yay for not having to add the number of ingredients with a calculator. Maybe.) and so easy that my dog could probably make them WITHOUT thumbs, they also happen to be dairy free.
I know, you don’t think that’s a big dealio. BUT, it is..because MR. FFF liked them.
And it’s the first time I have served him eggs without cheese that he has liked.
I can’t even lie. I was worried about not inviting ooey-cheesy-yums into our cozy, tin-shaped party. It just GOES with eggs.
But, the hub-o-rama is trying this new gluten/grain/dairy free diet (so stay tuned for more recipes) so I didn’t want to be like “OH YOU L-O-V-E ham and eggs for breakfast?” OH THESE ARE SO GOOD….BUT YOU CAN’T EAT THEM.”
That would win me about -8 good wife points.
But, then we both tasted them. And they were actually BETTER than without the cheese-that-never-was (??) because the salty, hammy goodness was able to SHINE through, like the protein-start that it is.
They’re yummy in your tummy, you can eat them WHILE you go to work AND you can even live in a dream world that a very famous book was written about your eating habits.
Not while you drive though. Please pay attention to the road and use that imagination once you get to the office.
Don’t tell your boss I said that.
Ingredients
- 1 Cup Cauliflower cut into bite-sized pieces
- 3 Large eggs
- 1 Cup Kale or spinach, lightly packed and torn into bite sized pieces
- 3/4 Cup Pasture-raised Ham heavily packed and cut into bite-sized cubes
- Salt
- Pepper
Instructions
- Preheat your oven to 400 degrees and generously spray a ]muffin tin with cooking spray. Set aside.
- In a small food processor(mine is 3 cups) process the cauliflower until broken down and it resembles rice. Set aside.
- In a large bowl, ]whiskthe eggs. Add in the kale, ham, cauliflower rice and season with a pinch of salt and pepper. Mix well.
- Divide the mixture between 6 muffin tins* and then bake until the eggs feel set, about 20 minutes.
- Let cool in the pan and then DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
2 SmartPoints per muffin.
If you make this recipe, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations! 🙂
Want more egg creations?
Healthy Chicken Enchiladas with Egg Whites
Buffalo Chicken Egg Muffins
PB and J Egg Muffins
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Lola says
A sincere thank you for this recipe. I have made a variation of this every week for the past month. You have made a delicious impact on my breakfast life.
Taylor Kiser says
Yay! I’m so glad!
Brittany says
I added some aged cheddar and 2tbsp sour cream the first time I made these. I was pleasantly surprised how filling they were! Second time I swapped the ham for turkey and added onion and cheddar. So good!
Taylor Kiser says
Yay!! So glad you liked!
Dani says
For someone wanting to lose weight, how many of these should they eat for breakfast ? (still learning to portion control my meals)
Taylor Kiser says
You really need to listen to your body 🙂
Mariah says
Hi there! I’m planning to make this recipe today or tomorrow and i was wondering if you have doubled the recipe for this and if so, how long was the cooking time? Thank you!
Taylor Kiser says
I haven’t! I’m sorry!