Ham, spinach, and egg breakfast muffins
Besides eggs being high in protein, they are also rich in choline which boosts your mental alertness to keep you feeling energized.
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Serves 3, prep time 10 mins, cook time 30 mins
Ingredients
- cooking oil spray
- 1/2 tsp extra virgin olive oil
- 1/2 red onion, diced
- 2 cups baby spinach
- 1/2 lb ham
- 9 eggs
- 1/3 cup reduced-fat milk of choice
- 1 tsp dried dill
- salt
- pepper
Method
- Preheat oven to 350°F and lightly spray 6 holes of a standard muffin tin with cooking oil spray.
- Heat the olive oil in a frypan over medium heat. Add the onion and sauté for a minute or two, until translucent. Add the spinach and stir for a minute or two, until wilted.
- Line each muffin tin hole with 2 slices of ham to form a “cup”.
- Whisk eggs, milk, dill, cooked onion, and spinach. Season with salt and pepper.
- Pour the egg mixture evenly into each ham cup and bake in the oven for 30 minutes or until firm and the egg is cooked through.
- Allow to cool for a few minutes in the tin before removing. Serve two muffins per person.
- Leftover muffins can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
Nutritional Information Per Serving
320 calories
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