Spinach & Ham Muffins

These baked egg muffins are so simple to make and are super versatile so feel free to play around with adding your own ingredient twists. They are perfect for preparing in advance. They make a great grab and go breakfast option on busy mornings. These work really well as a quick post workout snack or to help beat the 3pm slump.
For a balanced dinner, why not serve them with a side salad and some home-made sweet potato wedges. I like to line the base of the muffin tray with the parma ham for an extra crunch. These muffins are rich in protein and the fat soluble vitamins A & D from the eggs. They provide a good dose of greens from the spinach. They are guaranteed to keep you powering through all morning

Prep Time: 5 minutes
Cook Time: 15 minutes

Serves: makes 12 muffins

Nutritional Information (per muffin)

• Protein– 6.3g
• Fat- 5.2g
• Carbohydrates- 1.3g
• Calories- 74

Ingredients:

• 6 eggs, beaten
• 50 ml milk
• 1 handful basil, roughly chopped
• 80g feta, crumbled
• 6 slices parma ham, roughly chopped
• 1 handful spinach, wilted

Method:

1. Pre-heat the oven to 180 degrees.In a bowl mix the eggs, milk, basil, feta and parma ham. Add the wilted spinach to the egg mixture and stir to combine. Grease a muffin tray with a little butter.
2. Pour the mixture into individual muffin moulds.
3. Cook in the oven for 15 minutes. Remove from the oven and leave to cool on a wire try before serving