Ham and Spinach Egg Muffins
Egg muffins are a delicious and healthy breakfast for those mornings on the go.
Equipment
Ingredients
Base Ingredients
- 6 eggs
- 2 tablespoons of self-rising flour
- 2 tablespoons of tomato coulis or tomato sauce
- 1/5 cup of grated cheese eg. gruyère, emmental, etc.
- 1/2 teaspoon of dried basil
- 1-2 sprigs of parsley leaves
- 1/2 teaspoon of garlic flakes
- pinch of salt and pepper
Substitutable Ingredients
- 2-3 slices of jambon cru ham
- 1 cup of fresh spinach
- pinch of piment d'espelette or cayenne pepper
Instructions
- Beat the eggs in bowl with a whisk.
- Once blended, add the tomato coulis, cheese, and flour and whisk throughly until it is smooth.
- Wash and dry the spinach.
- Chop the ham and spinach into small pieces and add to the mixture.
- Mix in a pinch of salt and pepper, garlic, herbs, and spices depending on preferences.
- Oil the muffin tray lightly.
- Ladle the mixture into each section of the muffin tray.
- Bake at 375°F (190°C) for around 20 minutes till the egg muffins have risen.
- Serve while warm.
- For leftovers, store in an airtight container in the refrigerator for up to 4 days and reheat to serve.
Notes
This recipe should prepare 12 small egg muffins. Adjust herbs and spices based on personal preferences.
Nutrition
Serving: 1gCalories: 49kcalCarbohydrates: 1gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 95mgSodium: 72mg
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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