Spinach, ham and egg muffins

Spinach, ham, and egg breakfast muffins are a delightful and nutritious way to start your day. Packed with protein and vibrant vegetables, these muffins are easy to prepare, making them perfect for busy mornings or meal prepping for the week. The combination of eggs, ham, spinach, tomato, and cheddar cheese delivers a balanced meal that's both satisfying and delicious.

Instructions:

Spinach, ham, and egg breakfast muffins are a fantastic option for a wholesome breakfast or snack. They are not only tasty but also packed with nutrients to keep you energized throughout the day. Whether you enjoy them fresh out of the oven or reheat them during the week, these muffins will surely become a staple in your kitchen.

Spinach, ham and egg muffins FAQ:

What size muffin tin do I need for this recipe?

A standard 12-cup muffin tin works well for this recipe. It will fill about 6 cups with the egg mixture, depending on your filling amount.

How long do these muffins need to bake?

Bake the muffins at 350°F (175°C) for about 18-20 minutes, or until the egg is set and a toothpick inserted into the center comes out clean.

Can I make substitutions for the ham in the recipe?

Yes, you can substitute the ham with cooked bacon, turkey, or leave it out for a vegetarian version. Adjust cooking time if using different ingredients.

How should I store leftover muffins?

Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage.

What can I use instead of cheddar cheese?

You can substitute cheddar cheese with other types like mozzarella, Swiss, or feta, depending on your flavor preference.

Tips:

- Preheat your oven to 375°F (190°C) before starting to ensure it's ready to go when you are.

- Lightly grease your muffin tin with cooking spray or line it with silicone baking cups to make removing the muffins easier.

- Whisk the eggs thoroughly to incorporate air, which will help make the muffins light and fluffy.

- Chop the ham, tomato, and spinach into small, uniform pieces to ensure even distribution and cooking.

- Mix the ingredients gently but thoroughly to avoid over-mixing, which can make the muffins dense.

- Fill the muffin cups about three-quarters full to allow room for the muffins to rise.

- Bake the muffins for 20-25 minutes or until they are set and a toothpick inserted into the center comes out clean.

- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

- Store the muffins in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month for easy grab-and-go breakfasts.