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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.

Perfect Bacon and Gruyere Egg Bites

Paleo Blueberry Lemon Breakfast Bars

Green Chile Beef Egg Cups

5 from 14 votes

Ham and Scram Egg Bites

Prep: 15

Cook: 15

Total: 30

Servings: Egg Cups

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Ingredients

▢ 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

Instructions

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.