Spinach Ham & Cheese Egg Muffins
These low-carb egg muffins are a quick and easy make-ahead breakfast, and they're gluten-free!
Prep
Cook
| Category: | Breakfast |
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Ingredients
Ingredients
| 1 dozen Oakdell Omega-3 Brown Eggs |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 1/2 teaspoon onion powder |
| 1/4 teaspoon garlic salt |
| 10 slices deli ham, cut into small pieces |
| 2 cups shredded cheddar cheese |
| 1 cup fresh spinach, cut into small pieces |
| nonstick cooking spray |
Spinach Ham & Cheese Egg Muffins Directions
- Preheat oven to 350 degrees.
- Crack eggs into a liquid measuring cup. Whisk together eggs, onion power, salt, pepper and garlic salt.
- Spray 12 cup muffin tin with nonstick cooking spray.
- Divide the spinach, ham and cheese equally into the bottom of each muffin cup.
- Carefully pour eggs over the top until muffin cups are almost full. Leave about ¼-inch of space at the top.
- Bake for 20 to 25 minutes or until a knife inserted in the center comes out clean.
- The egg muffins will sink after a few minutes out of the oven.
