These 1 Point Egg Muffins are a fantastic and easy-to-make breakfast option that is not only low in points but also high in protein and flavor. Packed with diced ham, bell pepper, and onion, these muffins offer a satisfying and nutritious start to your day.

To begin, preheat your oven to 375°F. Meanwhile, finely dice half a pound of pre-cooked ham, along with a bell pepper and onion. You can also customize the recipe by substituting ham with bacon or sausage based on your preference.

In a large bowl, crack and whisk 10 eggs thoroughly. Combine the whisked eggs with the diced ham, bell pepper, and onion. Season the mixture with 1/2 teaspoon each of salt and pepper, ensuring an even distribution of flavors.

Grease a muffin tin generously with fat or oil. Using avocado oil or bacon fat adds a rich and savory touch to the muffins. Make sure each section is well-coated to prevent sticking, or alternatively, use muffin tin liners for convenience.

Spoon the egg mixture into each section of the muffin tin, filling them almost to the top, as the eggs will puff up during baking. Bake in the preheated oven for approximately 20 minutes until the muffins are set and slightly golden.

Once done, remove the egg muffins from the oven and allow them to cool slightly before serving. These muffins are not only delicious but also convenient for meal prep. Store them in the refrigerator, and they will keep well for 4-5 days.

Each serving is not only low in points but also provides a substantial amount of protein, making these 1 Point Egg Muffins an excellent choice for a healthy and satisfying breakfast. Enjoy their savory goodness as a quick and convenient option for busy mornings.

1 Point Egg Muffins


  • 1/2 lb pre-cooked ham, diced, (can sub bacon or sausage)
  • 1 bell pepper, finely diced
  • 1/2 onion finely diced
  • 10 eggs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsbp avocado oil, (we like bacon fat)


  • Preheat oven to 375° Fahrenheit.
  • Chop ham, bell pepper and onion as noted.
  • Crack eggs in a large bowl and whisk well. Add the chopped ingredients and 1/2 tsp each of salt and pepper and mix.
  • Grease muffin tin with fat/oil (make sure each section is covered well from top to bottom or the eggs will stick). Or you can use muffin tin liners.
  • Spoon the egg mixture into the muffin tin, filling them almost full (they will puff up while cooking).
  • Place in the oven and bake for 20 minutes. Remove and allow to cool slightly before serving. These can be refrigerated and keep well for 4-5 days (great for meal prep)Calories: 311kcal, Carbohydrates: 3g, Protein: 26g, Fat: 20g, Saturated Fat: 6g

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.