After seeing me post the same breakfast every day (two soft boiled eggs with a slice of toast) for nearly a month, my nutritionist asked that I make an effort to incorporate some variety, like oatmeal perhaps or fruits and veggies. She had to ask a dozen times more before I finally made an effort to comply.
This recipe is quick and easy and I make it the night before. After letting cool, store in the fridge over night and heat in the microwave (covered) for a minute right before eating. It’s also a great brunch recipe for guests, especially for those who prefer low carb dishes. If not, then serve with toast :).
Ingredients (Makes 4 ham and egg muffins)
- Your favorite ham from the deli (I used Boars Head smoked ham, sliced very thin)
- Handful of baby spinach
- 12 cherry tomatoes (cut in half lengthwise)
- 4 small eggs
Heat the oven to 375 degrees fahrenheit, making sure that a rack is in the middle position.
Spray the desired number of cavities (4 in this instance) in a muffin tin with cooking spray or coat with a very thin layer of olive oil.
Line the muffin tins with a few thin slices of ham, making sure that the cavity is completely covered.
Layer a few sprigs of spinach over the ham.
Next, put in 6 cherry tomato halves.
Crack an egg in each muffin tin.
Bake for 13 – 15 minutes for eggs over medium (yolks are still runny in the middle but whites are cooked through).
It’s best to remove the muffins from the muffin tin with two small spoons.
girl seeks bliss 