If you’re looking for a delicious low-carb breakfast that can be made ahead and enjoyed all week long, these Ham, Swiss, Asparagus & Dill Egg Muffins may become your new favorite meal prep recipe. I originally created them while searching for a high-protein breakfast that would support my weight loss goals without sacrificing flavor. The result is a rich, savory muffin that’s somewhere between a traditional egg muffin and a crustless mini quiche.
One of my favorite things about this recipe is how easy it makes busy mornings. I prepare a batch on Sunday, enjoy a few during the week, and freeze the rest for later. They reheat beautifully, making them a convenient option for anyone following a low-carb or keto lifestyle who wants a satisfying breakfast ready in minutes.
Unlike many egg muffin recipes, these are made with both whole eggs and four additional egg yolks. The extra yolks add richness, flavor, and a more luxurious texture that feels far more indulgent than typical meal-prep breakfasts. Combined with Swiss cheese and a touch of heavy cream, the result is creamy, flavorful, and surprisingly satisfying.
The flavor combination is one of my favorites. The ham and Swiss provide a classic savory foundation, while fresh dill adds brightness and freshness that complements the richness of the eggs and cheese. Finely diced onion enhances the overall flavor without overpowering the other ingredients, and the asparagus and mushrooms add texture, color, and depth.
Whether you’re following a low-carb diet, a keto diet, or simply looking for a protein-rich breakfast that can be prepared in advance, these egg muffins are an easy and delicious option. They’re hearty enough to keep you satisfied, simple enough for weekly meal prep, and flavorful enough that you’ll actually look forward to eating them.
Yield: 12 muffins
Ingredients
Egg Mixture
8 large eggs
4 egg yolks
½ cup heavy cream
½ teaspoon black pepper
¼ teaspoon salt (optional)
Filling Mixture
8 ounces deli ham, diced
5 ounces Swiss cheese, shredded
1 cup mushrooms, finely chopped
1 cup asparagus tips, chopped into bite-sized pieces
⅓ cup white onion, finely diced
2 tablespoons fresh dill, finely chopped
Nutrition
Estimated Nutrition Per Muffin
Calories: 140–150
Protein: 11–12g
Carbohydrates: 1–2g
Net Carbs: 1–2g
Fat: 10–11g
Cooking & Reheating Instructions
Cooking Instructions
Preheat oven to 350°F (175°C).
1. Lightly spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, whisk together:
8 eggs
4 egg yolks
½ cup heavy cream
black pepper
salt (if using)
3. In a separate bowl, combine:
diced ham
shredded Swiss cheese
mushrooms
asparagus
onion
fresh dill
4. Fill each muffin cup approximately halfway with the egg mixture.
5. Divide the filling mixture evenly among the 12 muffin cups.
6. If additional egg mixture remains, pour it evenly over the filling until all cups are about three-quarters full.
7. Bake until the centers are set and a knife inserted into the center comes out clean.
Baking Times
Metal Muffin Pan
Bake at 350°F for 22–28 minutes.
Silicone Muffin Pan
Bake at 350°F for 30–40 minutes.
Because silicone pans insulate differently, baking times can vary significantly. Begin checking for doneness at 30 minutes.
Allow the muffins to cool in the pan for 10 minutes before removing.
Storage & Reheating
Storage
Refrigerator – Store in an airtight container for up to 4 days.
Freezer – Allow muffins to cool completely. Place on a baking sheet or plate and freeze for 1–2 hours until firm. Transfer to a freezer bag or airtight container. Freeze for up to 3 months.
Reheating
Best Method – Move one muffin from the freezer to the refrigerator the night before. Microwave for 30–45 seconds.
From Frozen – Wrap loosely in a damp paper towel. Microwave for 60 seconds. Allow to rest for 30 seconds.
If needed, microwave an additional 20–30 seconds.
The damp paper towel helps keep the muffin moist and prevents the edges from drying out.