Ham & spinach cheese egg muffins

Ingredients

	Flour – any type of flour such as all-purpose flour, gluten-free flour, whole wheat flour, rice flour, or almond flour.
	Smoked ham – any type of smoked ham or jambon cru will do.
	Tomato sauce – for a bit of that tangy flavor, add a tomato coulis or a tomato sauce
	Eggs – normal medium-sized eggs
	Grated cheese – any sort of hard cheese will do such as gruyère, parmesan, cheddar, emmental, etc
	Spinach – any type of fresh baby spinach or regular spinach

Spices and flavoring herbs:

	Garlic – crushed garlic powder or flakes
	Basil – fresh or dried basil
	Parley – fresh or dried parsley
	(Optional) Pinch of piment d’espelette or cayenne pepper
	Salt and pepper

How to make these ham & spinach cheese egg muffins

1. Beat the eggs in a bowl with a whisk.
2. Add the tomato coulis, cheese, and flour, then whisk thoroughly until smooth.
3. Wash and dry the spinach so that there is no water remaining.
4. Chop the ham and spinach into small pieces and stir into the mixture.
5. Season with a pinch of salt, pepper, garlic, herbs, and spices to taste.
6. Grease the muffin tray lightly with oil.
7. Ladle the mixture evenly into each muffin cup.
8. Bake at 190°C (375°F) for about 20 minutes, until the egg muffins have risen and are set.
9. Serve warm.
10. Store any leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.

If you are looking for a healthy breakfast that doesn’t involve sugary cereals, a protein-filled ham and spinach egg muffin is a wonderful morning treat.

They are quick and easy to make, and can even be prepared the night before. Plus I love that they’re handy enough to eat on the go, as I am rushing out the door.

One of the main issues that people run into with egg muffins is trying to rush the cooking. If you heat up your oven too much, the eggs muffins will rise and the fall. Instead, keep the oven temperature at 375°F (190°C) to keep them stable.

In addition, leave these egg muffins to cool slightly while still on the muffin tray before removing them. As I mentioned, they can be prepared the night before, so you can prepare them and just heat them up in the microwave the next morning.

Recipe variations

One of the best parts of breakfast egg muffins is that you can change up the ingredients in order to vary your breakfast. You can combine all sorts of interesting ingredients and test it out.

The base ingredients of eggs, flour, cheese, and milk remain the same, so you can easily test out the other ingredients in the same proportions as the recipe below. Some recipe variation ideas include:

• Smoked Salmon, avocado, and tomato confit
• Roquefort and cauliflower
• Dried tomatoes
• Fig and goat cheese
• Spinach and feta
• Brocolli and cheddar

Note, in my recipe I use ham not bacon. This is because eggs will cook faster than the bacon, and so you will need to pre-cook the bacon before putting it into the recipe. Keep this in mind as you decide which ingredients you decide to use in your recipe.

If you are using frozen ingredients, those also will need to pre-cook them before using them in the recipe. Fresh spinach, mushrooms, onions etc. will be much faster and easier to pop into the recipe than using frozen items that have to be defrosted.

You can also alternate the cheeses, using goat cheese or roquefort, for example. The cheeses that that work well most of the time are hard cheeses such as gruyère, cheddar, or emmental.

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