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Ham and Egg Muffins

Egg Muffin Cups

These healthy mini omlettes are dairy free, gluten free and grain free. Delicious and handy for lunchboxes or picnics. 

Course Breakfast, lunch, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Laura


  • 6 Eggs
  • 50 ml Milk Alternative I used Unsweetened Almond
  • 2 Slices Ham
  • 6 Cherry Tomatoes
  • 0.5 Bell Pepper
  • 1 Handful Spinach Leaves
  • 5 Leaves Basil
  • 1 Sprig Parsley
  • Salt
  • Black Pepper
  • 50 g Dairy Free Cheese Optional


  1. Preheat oven to 180C / 170C Fan / Gas 4 / 350F.

  2. Using spray oil or oil and a pastry brush, grease a 6 cup muffin tin or 9 cups of a 12 cup cupcake tin. 

  3. Beat the eggs and add the milk and season with salt and pepper.

  4. Chop pepper, tomatoes, ham and add to the mixture along with the spinach and basil leaves. Feel free to substitute your favourite vegetables or remove any you don't like. You can also add a handful of grated dairy free cheese at this stage. 

  5. Pour equal amounts of the mixture into the 6 muffin cups or 9 of the smaller ones. 

  6. Cook in the middle rack of the oven for 20-25 minutes until starting to go golden brown. 

  7. Enjoy warm from the oven, or store in fridge in an airtight container. Can be reheated or eaten cold. These can also be frozen. Thaw completely before reheating to serve.