Keto Breakfast: Ham, Egg, And Cheese Peppers

Eggs, cheese, ham, and peppers are a delicious combination, and there are many keto-friendly recipes that use these ingredients. One option is to make egg muffins with ham, cheese, and bell pepper. This recipe is low-carb and can be made in advance, making it a convenient breakfast option. Alternatively, you could try a keto breakfast casserole with ham, eggs, cheese, and green peppers. This dish can also be prepared ahead of time and frozen for later. If you're short on time, a keto egg crepe with ham and cheese can be made in just five minutes. For a more substantial meal, you might like keto cheesy egg-stuffed peppers. This colourful dish is filling and can be customised with additional keto-friendly ingredients.

Keto Ham and Cheese Egg Cups

Ingredients

• 15 eggs, beaten well
• 2 cups finely diced ham
• 1 1/3 cups finely grated Mexican blend cheese
• 1 green bell pepper, seeds and stem removed, finely diced
• 3 thinly sliced green onions (optional, but recommended)
• 2 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)
• Non-stick spray

Method

Preheat the oven to 375°F/190°C. Spray a 12-cup silicone muffin tin with non-stick spray.

Dice the ham and green pepper and slice the green onions. Layer the ham, green pepper, green onions, and cheese into the bottom of the muffin cups, dividing the mixture equally.

Break the eggs into a bowl or large measuring cup and add the Spike Seasoning. Beat the eggs and seasoning with a fork until well combined.

Pour the egg mixture over the other ingredients, filling the muffin cups almost to the top. Use a fork to gently stir and distribute the ingredients evenly.

Bake for 25-30 minutes, or until the egg mixture is set and starting to brown. The muffins will keep in the refrigerator for at least a week and can be reheated in the microwave for 45-60 seconds.

Variations

You can switch out the green pepper for a red pepper or use another vegetable, such as spinach, broccoli, or onion. You can also use cooked bacon or crumbled sausage instead of ham.

Tips

• These egg cups are a great make-ahead option and can be frozen for up to 3 months.
• If you don't have a silicone muffin tin, you can use paper baking cups, but the eggs may stick.
• This recipe can also be made in a 9x13 casserole dish instead of a muffin tin.
• For a vegetarian option, replace the ham with vegetables such as tomatoes, mushrooms, spinach, or broccoli.
• For a spicier version, add some red pepper flakes or hot sauce.

Keto Ham and Cheese Egg Crepes

Ingredients:

• 2 large eggs
• 1/2 tablespoon whipping cream
• 1/8 teaspoon salt
• Ground black pepper to taste
• 1 tablespoon butter to fry
• 2 tablespoons grated Parmesan cheese
• 2 slices of cheese (mozzarella, gouda, or another easy-melting cheese)
• 2 slices of ham

Method:

• Beat the eggs with the whipping cream, salt, and pepper.
• Melt the butter in a non-stick skillet on medium-high heat.
• Pour the egg mixture into the skillet, spreading it thinly across the surface.
• Sprinkle the Parmesan cheese over the egg mixture.
• Place the cheese slices on one half of the crepe, then top with the ham slices.
• Cover the pan and cook until the cheese is melted.
• Fold the half of the crepe without fillings over the filled half.
• Slide the crepe onto a plate and serve.

Tips:

• For a thinner crepe, use a larger skillet (12 inches or 30 centimeters).
• If you don't have a large skillet, cook the crepe in two batches, using half the ingredients for each.
• This recipe can be easily adapted with different types of cheese, meat, and vegetables.

Keto Ham and Cheese Bites

These keto ham and cheese bites are the perfect grab-and-go breakfast option. They are easy to make, tasty, and can be made in advance. The recipe is also very versatile, so you can switch up the ingredients based on your preferences or whatever you have in your fridge.

Ingredients:

• Eggs
• Ham
• Cheese (cheddar, mozzarella, swiss, or pepper jack)
• Green bell pepper (or red pepper)
• Green onions (optional)
• Salt and pepper
• Baking powder (optional)
• Cream (optional)

Method:

Preheat your oven to 350°F (180°C). Grease a muffin tin or line it with silicone baking cups.

Chop up the ham, green pepper, and green onions. You can also add in other vegetables like spinach, broccoli, or mushrooms. Sauté the vegetables in a pan with some butter or olive oil until softened.

In a bowl, whisk together the eggs, cream (if using), baking powder (if using), salt, and pepper until well combined.

Place a piece of ham in the bottom of each muffin cup. Add some shredded cheese and the sautéed vegetables on top.

Pour the egg mixture into each cup, filling them almost to the top. You can also add some extra cheese on top.

Bake in the oven for 15-20 minutes, or until the eggs are set and starting to brown.

These keto ham and cheese bites can be stored in the fridge for up to a week and reheated in the microwave for a quick and easy breakfast. They can also be frozen for up to 3 months.

Keto Ham and Cheese Rolls

Ingredients:

• 2 cups finely diced ham
• 1 1/3 cups finely grated Mexican blend cheese
• 1 green bell pepper, seeds and stem removed, finely diced
• 3 thinly sliced green onions (optional, but recommended)
• 15 eggs, beaten well
• 2 tsp Spike seasoning (or any seasoning blend that goes well with eggs)
• Salt and pepper, to taste

Method:

Preheat the oven to 375°F/190°C. Grease a 12-cup silicone muffin tin with non-stick spray.

In a bowl, combine the diced ham, green pepper, green onions, and cheese. Divide this mixture equally among the 12 muffin cups.

In a separate bowl, beat the eggs, Spike seasoning, salt, and pepper until well combined. Pour this mixture into the muffin cups, almost to the top. Use a fork to gently stir and distribute the ingredients evenly.

Bake for 25-30 minutes, or until the egg mixture is set and lightly browned. The muffins are ready when a toothpick inserted comes out clean.

These keto ham and cheese rolls can be stored in the refrigerator for up to a week and reheated in the microwave for about a minute. They can also be frozen for up to 3 months and reheated in the microwave for 15-second intervals.

Variations:

You can switch up the ingredients based on your preference or what you have on hand:

• Use red pepper instead of green, or any other vegetable of your choice.
• Try different types of cheese, such as Swiss, cheddar, or pepper jack.
• Add some chopped onions or spinach for extra flavor and nutrients.
• For a spicier kick, include some jalapenos or red pepper flakes.

Tips:

• If you don't have a silicone muffin tin, you can use paper baking cups, but the eggs may stick, so grease them well.
• To reheat, avoid overcooking in the microwave, as this can make the eggs rubbery.
• For a more substantial breakfast, serve with a side of avocado or a cheese stick.

These keto ham and cheese rolls are a delicious and convenient option for a quick breakfast or lunch. They are versatile, easy to make, and perfect for meal prep!

Keto Ham and Cheese Chaffles

Ingredients:

• 2 cups of shredded cheese (cheddar, swiss or pepper jack work well)
• 1 cup of chopped ham
• 4 large eggs
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 1/2 teaspoon of baking powder
• Non-stick cooking spray

Optional Ingredients:

• 1/4 cup of full-fat cream or milk
• 1/2 cup of diced vegetables (such as bell peppers, onions or spinach)
• Spices or herbs of your choice (such as red pepper flakes, basil or thyme)

Method:

• Preheat your waffle iron according to the manufacturer's instructions. Grease the waffle iron with non-stick cooking spray.
• In a medium-sized bowl, whisk together the eggs, cream or milk (if using), baking powder, salt and pepper until well combined.
• Stir in the shredded cheese and chopped ham until evenly distributed throughout the egg mixture.
• Pour the batter onto the preheated waffle iron, making sure not to overfill. Close the lid and cook according to your waffle iron's instructions, or until the waffle is golden brown and cooked through.
• Repeat with the remaining batter.
• Serve the chaffles warm with your choice of toppings or sides, such as avocado, salsa or a fried egg.

Tips and Variations:

• For a vegetarian option, replace the ham with cooked and crumbled tofu or your favourite plant-based meat alternative.
• If you don't have a waffle iron, you can also cook the batter in a greased frying pan over medium heat, flipping the chaffle once the first side is golden brown.
• To make mini chaffles, use a dash of batter in the waffle iron or frying pan to create bite-sized snacks.
• For a spicier version, add some chopped jalapenos or red pepper flakes to the batter.
• To make the chaffles ahead of time, let them cool completely before storing them in an airtight container in the refrigerator for up to 5 days. Reheat in the toaster, oven or a frying pan until warmed through.

Frequently asked questions