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Mini Ham & Cheese Protein Muffins - A Savory, Make-Ahead Snack

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings

Ingredients
  

  • 6 large eggs
  • 1/2 cup plain Greek yogurt (2% or whole milk)
  • 1/2 cup cottage cheese (small curd), blended or whisked smooth
  • 1 cup finely diced cooked ham
  • 3/4 cup shredded sharp cheddar (or Swiss/Gruyère)
  • 1/4 cup finely chopped green onions (or chives)
  • 1/3 cup almond flour or oat flour (for structure)
  • 1 teaspoon baking powder
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (adjust based on saltiness of ham and cheese)
  • Optional: pinch of red pepper flakes or smoked paprika
  • Olive oil spray or butter for greasing the pan

Instructions
 

  • Prep the pan: Heat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin well, or use mini liners.
  • Whisk the base: In a large bowl, whisk eggs, Greek yogurt, cottage cheese, and Dijon until smooth.
  • Add dry ingredients: Stir in almond or oat flour, baking powder, garlic powder, onion powder, pepper, and salt.
  • Fold in the good stuff: Mix in ham, cheddar, and green onions. Batter will be pourable but thick.
  • Fill the cups: Divide evenly among muffin cups, filling each about 90% full. Top with a sprinkle of cheese if you like.
  • Bake: Bake 12–15 minutes, until set in the center and lightly golden at the edges. A toothpick should come out mostly clean.
  • Cool: Let rest in the pan 5 minutes, then loosen edges and transfer to a rack. They’ll firm up as they cool.
  • Serve or store: Enjoy warm, or cool completely before refrigerating or freezing.