Ham and Spinach Egg Muffins

Instructions

1. Preheat your oven to 180°C (350°F) and lightly grease a muffin tin.
2. Line each muffin cup with a slice of ham, pressing it into the sides to create a “cup.”
3. In a bowl, whisk the eggs and cottage cheese until well combined.
4. Stir in the chopped spinach, cherry tomatoes, green onions, and a pinch of salt and pepper.
5. Pour the egg mixture evenly into the ham cups, filling each about three-quarters full.
6. Top each with a sprinkle of shredded cheese.
7. Bake in the preheated oven for 18-20 minutes, or until the egg is set and the tops are lightly golden.
8. Let cool for a few minutes before serving or storing.

Chef’s Tips

• Use a nonstick muffin tin or silicone liners for easy removal.
• Add chopped bell peppers or mushrooms for extra flavor and nutrients.
• These muffins can be refrigerated for up to 3 days or frozen for future use.

Nutrition (per serving)

Calories: 80, Protein: 10g, Carbs: 2g, Fat: 3g

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