Baked Ham And Egg Muffins
Serving Size / Yield
- 1 T. vegetable oil
- 1/4 C. yellow onion, chopped
- 1 .16 oz. jar freeze-dried chives
- 1/4 C. red bell pepper, chopped
- 1 C. fresh spinach
- 3/4 C. ham, chopped
- 4 cage-free eggs
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 C. milk
- 1/4 C. mild cheddar cheese, shredded
Preheat your oven to 350 degrees Fahrenheit. Grease a six cup muffin pan and set it aside.
Take a mixing bowl and whisk together eggs, salt, black pepper, milk, chives, and cheese. Set it aside.
Heat up the oil in a skillet and add onion and bell pepper, cooking until they soften.
Now add the ham and cook it until it browns. Add spinach and cook until wilted
Place one tablespoon of veggie mixture into each muffin cup.
Pour 1/4 cup of the milk mixture over the veggies in each muffin cup.
Bake the muffins for 15 minutes, or until the eggs are set.
Let the muffins cool for 10 minutes.