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Spinach and ham egg muffins
Photo: danielle_blue, CC BY-SA 2.0 · source

Spinach and ham egg muffins

Ready in 30 min4 servings

285kcal · per serving
Protein29.4 g
Carbs3.4 g
Fat16.7 g
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Ingredients

  • 5 g Olive oil
  • 400 g Whole egg
  • 200 g Egg white
  • 100 g Baby spinach, raw
  • 120 g Red bell pepper
  • 120 g Cooked ham
  • 60 g Grated Emmental

Steps

  1. Preheat the oven to 180 °C and lightly oil a 12-hole muffin tin.
  2. Whisk the eggs and egg whites, then stir in the chopped spinach, diced pepper, ham and grated cheese.
  3. Divide between the holes and bake for 20 min until puffed and set.
  4. Let cool: they keep for 4 days in the fridge and reheat in 30 s in the microwave.

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