HAM AND SPINACH EGG MUFFINS

This is probably the easiest recipe I have ever posted.

If you have five minutes of hands-on time, you can easily throw this recipe together and have an on-the-go breakfast for the next few days. OR double/triple the recipe and have breakfast for your entire family for the week with no extra time needed. Which means your life will be super easy and awesome for the next week!

Any day that starts with a ham cup filled with egg and spinach is bound to be a good one. Just me, or … ?

I was also this close to titling this post green egg and ham muffins, because that’s what I like to call em’. If you blend up the spinach even more, you get a vibrant lime green filling that is pretty fun. Although all that blending also makes the eggs foamy, so I like to keep the rustic, chopped spinach on top my eggs look. My food writing skills are clearly on point today.

Err, and with that I think I’ll keep the post as quick and simple as the recipe today. And I’ll go practice some yoga, because I am all about yoga right now. I’ve been following the videos byYoga with Adriene on YouTube, and I really enjoy them. Not even in a ‘pretend to enjoy this workout because it’s the healthy thing to do’ sort of way, but truly enjoying the practice. I’ve tried a lot of different types of workouts, but yoga is probably the one that jives best with me.

If anyone else practices yoga, I’d love to hear about your experience or any YouTube videos you like to follow. Or anything else you want to chat about. And of course let me know of you try the ham and spinach egg muffins!

SAVE PRINT

HAM AND SPINACH EGG MUFFINS

Author: Hold the Grain

Prep time:  5 mins

Cook time:  35 mins

Total time:  40 mins

Serves: 6-8 muffins

 

INGREDIENTS

• 6 Slices of thinly sliced ham (I like Applegate brand honey ham)
• 2 Cups spinach, loosely packed
• 8 Eggs
• ¼ Teaspoon dried dill (can increase up to ½ teaspoon for dill lovers like myself)
• A dash each of salt and pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Line a muffin tin with 6 silicone muffin liners.
3. Place the spinach in a blender/food processor and process for a few seconds to chop. Add in the eggs and blend on low until just combined. You don't want to over blend it, because the eggs with get vey foamy if you do.
4. Place one slice of ham in each liner, careful not to rip the ham. Press the ham into the liner and fold where necessary to create a cup to hold the eggs.
5. Pour the egg and spinach mixture into each ham cups. If there's any extra egg mixture, you can create another ham cup to pour it into.
6. Bake for 30 minutes, or until all of the eggs are completely set.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.