“Fluffy eggs, savory turkey ham, and melted cheese baked into perfect individual portions for an easy, protein-packed keto breakfast all week!”

Directions and Instructions

1. Start by preheating your oven to 350°F (175°C). Grease a muffin tin with a bit of cooking spray or oil to prevent sticking.
2. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until the mixture is well combined and slightly frothy.
3. Next, gently fold in the diced turkey ham, shredded cheddar cheese, and if you’re feeling adventurous, toss in the green onions and bell peppers for an added crunch.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full for the perfect rise.
5. Place the muffin tin in the preheated oven and bake for 18-20 minutes. You’ll know they’re done when they’re set and have taken on a lovely light golden color.
6. Once baked, allow the egg bakes to cool for a few minutes before carefully running a knife around the edges and removing them from the tin.
7. Serve warm and enjoy! These can also be stored in an airtight container in the refrigerator for up to 5 days, making them great for meal prep!

Notes or Tips

Feel free to customize these egg bakes with your favorite ingredients! Spinach, mushrooms, or even jalapeños can add a personal touch. If you’re looking for a creamier texture, substitute half of the milk with cream. Don’t forget, they make for a wonderful grab-and-go breakfast during busy mornings!

Cooking Techniques

The key to achieving fluffy and tender egg bakes lies in whisking your eggs well. Incorporating air into the mixture will give you that light texture we all love. Additionally, be sure not to overbake them, as this can lead to a dry texture — just until they’re set and lightly golden is perfect!