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Ham and egg muffins

Name: Ham and egg muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 6 eggs; 120 g cooked ham; 80 g baby spinach; 100 g cherry tomatoes; 80 g grated cheddar; 1 tbsp vegetable oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder

Zusammenfassung

Editorially simplified adaptation of a public-domain recipe. Source

Preparation

Heat the oven to 200C conventional. Thoroughly grease six wells of a muffin tin with oil; paper liners tend to stick to egg muffins.
Finely dice the ham. Roughly chop the spinach and pat it dry. Quarter the tomatoes. Whisk eggs well with salt, pepper and garlic powder in a bowl.
Divide ham, spinach, tomatoes and two thirds of the cheese between six muffin wells. Pour over egg mixture, filling each well only about three quarters full.
Scatter over remaining cheese. Bake for 14 to 16 minutes, until the eggs have risen and the centres are firm. Test by inserting a knife into one muffin: it should come out without liquid egg.
Cool in the tin for 5 minutes. Loosen the edges with a small knife and serve warm or cool.