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4.41 from 10 votes

Ham, Spinach & Cauliflower Rice Breakfast Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dairy Free, Grain/Gluten Free, Keto, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 9 muffins


  • 5 eggs
  • 1/4 cup almond milk or other milk substitute
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp mustard powder
  • pinch of cayenne optional
  • 1 1/2 cups cauliflower rice blended quite finely
  • 1/4 cup red onion
  • 1 1/4 cups diced ham
  • 1 1/2 cups spinach roughly chopped


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Spray a muffin tray with cooking spray or alternatively generously wipe melted coconut oil over each muffin cup.
  • In a bowl whisk together the eggs, almond milk, salt, pepper and mustard powder. Add in the cauliflower rice.
  • Place a spoonful of the ham, red onion and spinach into the bottom of 9 muffin cups. Pour the egg and cauliflower mixture over top of each and then top each muffin with the remaining ham and spinach.
  • Bake in the oven for 25 minutes until the edges are lightly browned and the tops are fully set.
  • Run a spatula around each muffin to loosen and then place on a wire rack to cool.