Spinach Ham Egg Muffins

No need to waste time making breakfast in the morning- bake these mini spinach frittatas in advance and you’ll have a protein-rich meal that’s ready when you are.

Print Recipe

So flavorful, uber healthy, gluten free, dairy free and paleo. The perfect on-the-go breakfast!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings egg cups

Calories 84

Author Kim

Ingredients

12 medium to large eggs organic and cage-free, if possible
1/4 cup diced red bell pepper or sweet red pepper
1/2 cup packed fresh baby spinach finely chopped
1 cup diced ham*
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder

Instructions

Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray (a silicone muffin pan works best if you have one).
In a large bowl, whisk eggs with all other ingredients until blended.
Divide egg mixture among the 12 muffin cups (use a 1/3 cup measuring cup to fill cups almost completely full) and bake until set in center, about 25 minutes.
Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.

Notes

*I used Smithfield hickory smoked boneless ham steak, but feel free to use cooked breakfast sausage crumbles, a few slices of cooked bacon or leave the meat out completely for a vegetarian egg muffin.

Nutrition