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If you need a great recipe for a healthy, low-carb breakfast on the go, try these Ham and Scram Egg Bites.
I had a good giggle when I named these bites the “ham and scram” but I have a funny little story behind that. I was recently in Long Beach for a project and during our drive to the studio every day, we saw a local restaurant called the “Ham and Scram” and thought it was quite a clever name. I also thought, “What a clever name for a breakfast on-the-go recipe!” So here we are!
Breakfast is that meal of the day that we all struggle with during the week. Grabbing something healthy and delicious is a constant struggle. These “Ham and Scram” bites are super easy to make and perfect for meal prep. Ham slices make cups in a muffin tin that are the perfect vehicle to fill with an egg mixture. The eggs bake nice and fluffy and the ham gets a little crispy on the edges!
I simply filled mine with chopped spinach, green onion, and a little gruyere, but these egg bites can really be filled with whatever your heart desires! I will say, the version I made here is simply delicious and you should definitely try this recipe as-is before getting creative.
Also, you might be wondering why the bites include cottage cheese. The cottage cheese helps keep the egg texture a little more creamy and not rubbery so the end result is like a mini ham and cheese crustless quiche but make the ham the crust. So perfect!
As far as meal-prepping goes, be sure to allow them to cool completely before transferring to an airtight container. Store in the fridge for 3-5 days for best results. To reheat, you can simply pop them into a microwave for 20-30 seconds or reheat them in an air fryer! These also freeze well if you are looking for a freezer-friendly breakfast bite.
If you are looking for more easy and healthy breakfasts that work great for meal prep, here are a few of my personal favorites.
Ham and Scram Egg Bites
- Non-stick cooking spray
- ½ lb thinly sliced black forest ham
- 8 large eggs
- ¼ cup whole milk cottage cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup finely chopped baby spinach
- 2 green onions very thinly sliced
- 1/3 cup grated gruyere cheese
- Preheat the oven to 350 degrees F.
- Grease a 12-cup muffin tin with cooking spray.
- Line each cup with a slice (or two) of ham, depending on how thin your ham is sliced by placing individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.
- In a blender, combine the eggs, cottage cheese, salt, and pepper and blend until smooth. Stir in the spinach and green onions.
- Ladle about ¼ cup of the egg mixture into each of the cups. Top with the shredded cheese.
- Transfer to the middle rack of the oven and bake until the eggs have just set, about 15 minutes.
- Remove from the oven and let cool slightly in the muffin tin, about 5 minutes. To remove from the muffin tin, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bite, then carefully lift out. Serve immediately or if preparing for meal prep- transfer to a wire rack and let cool completely before storing in an air tight container. These keep well for 3-5 days in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.