Name: Ham and Spinach Egg Muffins recipe
Ingredients: 12 Large Eggs: Eggs are the star of the show, providing the structure, protein, and richness to these muffins. Large eggs are standard for most recipes and offer a good balance of yolk and white. The yolks contribute to the creamy texture and are packed with vitamins and healthy fats, while the whites are a lean source of protein. When selecting eggs, consider choosing pasture-raised or organic options if available, as they often have richer yolks and are produced under more ethical and sustainable conditions. If you need to adjust the recipe for more or fewer servings, remember that each muffin typically uses one egg. For a richer flavor, you can even consider using a mix of whole eggs and egg yolks.; 1 cup Cooked Ham, diced: Ham adds a savory, salty flavor that perfectly complements the mildness of the eggs and spinach. Using cooked ham makes this recipe incredibly quick and easy. You can use leftover ham from a holiday dinner, deli ham, or even pre-diced ham from the grocery store. For the best flavor, consider using a good quality ham that is not overly processed. Different types of ham will bring slightly different flavors – smoked ham will add a deeper, smoky note, while honey-baked ham will introduce a touch of sweetness. If you’re watching your sodium intake, opt for a lower-sodium ham. You can also substitute ham with other cooked meats like bacon (cooked and crumbled), cooked sausage (removed from casings and crumbled), or even shredded cooked chicken or turkey for variety. For vegetarians, consider using vegetarian ham alternatives or simply increasing the amount of vegetables.; 2 cups Fresh Spinach, roughly chopped: Spinach is the nutritional powerhouse in these muffins, adding a boost of vitamins, minerals, and fiber. Fresh spinach is preferred for its vibrant color and slightly milder flavor compared to frozen. Roughly chopping the spinach ensures it distributes evenly throughout the muffins and cooks down nicely. Spinach is packed with vitamins A, C, and K, as well as iron and antioxidants. If you prefer a milder flavor, you can blanch the spinach briefly before adding it to the muffin mixture. To blanch, simply submerge the spinach in boiling water for about 30 seconds, then immediately plunge it into ice water to stop the cooking process. This will also help retain its bright green color. If you only have frozen spinach available, make sure to thaw it completely and squeeze out as much excess water as possible before using it in the recipe, as excess moisture can make the muffins soggy.; ½ cup Shredded Cheese (Cheddar, Monterey Jack, or your favorite): Cheese adds flavor, creaminess, and a delightful meltiness to the egg muffins. Cheddar cheese provides a classic, sharp flavor that pairs wonderfully with ham and spinach. Monterey Jack is a milder, creamy cheese that melts beautifully and adds a subtle sweetness. However, feel free to experiment with your favorite cheese! Other great options include: Mozzarella: For a mild, stretchy cheese pull.; Swiss: For a nutty and slightly tangy flavor.; Pepper Jack: For a spicy kick.; Feta: For a salty and tangy Mediterranean twist (crumble it instead of shredding).; Parmesan: For a savory and umami-rich flavor (grate finely).; For a lower-fat option, use part-skim mozzarella or reduced-fat cheddar. You can also use dairy-free cheese alternatives for vegan or lactose-intolerant diets, though these may not melt as smoothly as dairy cheese.; ¼ cup Milk or Cream (optional, for extra creaminess): Milk or cream is optional but highly recommended for adding extra moisture and creaminess to the egg muffins. It helps to create a softer, less dense texture. Whole milk will add richness, while cream will make them even more decadent. For a lighter option, you can use skim milk, almond milk, oat milk, or other plant-based milk alternatives. If you prefer a dairy-free recipe, simply omit the milk or cream or use a plant-based milk. Using cream cheese (softened and whisked in) can also provide extra richness and tang.; Salt and Black Pepper to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Salt enhances the savory notes and balances the richness of the eggs and cheese. Black pepper adds a subtle warmth and spice. Start with a ¼ teaspoon of salt and ⅛ teaspoon of black pepper, and then adjust to your taste. Remember that ham and some cheeses can be salty, so taste your mixture before adding too much salt. You can also add other seasonings to customize the flavor profile, such as: Garlic powder: For a savory depth.; Onion powder: For a mild onion flavor.; Dried herbs: Such as oregano, thyme, or Italian seasoning for an herby touch.; Red pepper flakes: For a hint of spice.; Nutmeg: A pinch of nutmeg can surprisingly enhance the flavor of spinach and eggs.; Optional Add-ins: Feel free to get creative and add other ingredients to customize your egg muffins: Diced bell peppers: For sweetness and crunch.; Sliced mushrooms: For earthy flavor.; Chopped onions or shallots: For savory depth.; Cherry tomatoes (halved): For sweetness and acidity.; Cooked bacon or sausage: For extra protein and flavor.; Fresh herbs: Such as chives, parsley, or dill, for a fresh finish (stir in before baking or sprinkle on top after).

Ingredients

Scale

12 Large Eggs: Eggs are the star of the show, providing the structure, protein, and richness to these muffins. Large eggs are standard for most recipes and offer a good balance of yolk and white. The yolks contribute to the creamy texture and are packed with vitamins and healthy fats, while the whites are a lean source of protein. When selecting eggs, consider choosing pasture-raised or organic options if available, as they often have richer yolks and are produced under more ethical and sustainable conditions. If you need to adjust the recipe for more or fewer servings, remember that each muffin typically uses one egg. For a richer flavor, you can even consider using a mix of whole eggs and egg yolks.

1 cup Cooked Ham, diced: Ham adds a savory, salty flavor that perfectly complements the mildness of the eggs and spinach. Using cooked ham makes this recipe incredibly quick and easy. You can use leftover ham from a holiday dinner, deli ham, or even pre-diced ham from the grocery store. For the best flavor, consider using a good quality ham that is not overly processed. Different types of ham will bring slightly different flavors – smoked ham will add a deeper, smoky note, while honey-baked ham will introduce a touch of sweetness. If you’re watching your sodium intake, opt for a lower-sodium ham. You can also substitute ham with other cooked meats like bacon (cooked and crumbled), cooked sausage (removed from casings and crumbled), or even shredded cooked chicken or turkey for variety. For vegetarians, consider using vegetarian ham alternatives or simply increasing the amount of vegetables.

2 cups Fresh Spinach, roughly chopped: Spinach is the nutritional powerhouse in these muffins, adding a boost of vitamins, minerals, and fiber. Fresh spinach is preferred for its vibrant color and slightly milder flavor compared to frozen. Roughly chopping the spinach ensures it distributes evenly throughout the muffins and cooks down nicely. Spinach is packed with vitamins A, C, and K, as well as iron and antioxidants. If you prefer a milder flavor, you can blanch the spinach briefly before adding it to the muffin mixture. To blanch, simply submerge the spinach in boiling water for about 30 seconds, then immediately plunge it into ice water to stop the cooking process. This will also help retain its bright green color. If you only have frozen spinach available, make sure to thaw it completely and squeeze out as much excess water as possible before using it in the recipe, as excess moisture can make the muffins soggy.

½ cup Shredded Cheese (Cheddar, Monterey Jack, or your favorite): Cheese adds flavor, creaminess, and a delightful meltiness to the egg muffins. Cheddar cheese provides a classic, sharp flavor that pairs wonderfully with ham and spinach. Monterey Jack is a milder, creamy cheese that melts beautifully and adds a subtle sweetness. However, feel free to experiment with your favorite cheese! Other great options include:
- Mozzarella: For a mild, stretchy cheese pull.
- Swiss: For a nutty and slightly tangy flavor.
- Pepper Jack: For a spicy kick.
- Feta: For a salty and tangy Mediterranean twist (crumble it instead of shredding).
- Parmesan: For a savory and umami-rich flavor (grate finely).
- For a lower-fat option, use part-skim mozzarella or reduced-fat cheddar. You can also use dairy-free cheese alternatives for vegan or lactose-intolerant diets, though these may not melt as smoothly as dairy cheese.

¼ cup Milk or Cream (optional, for extra creaminess): Milk or cream is optional but highly recommended for adding extra moisture and creaminess to the egg muffins. It helps to create a softer, less dense texture. Whole milk will add richness, while cream will make them even more decadent. For a lighter option, you can use skim milk, almond milk, oat milk, or other plant-based milk alternatives. If you prefer a dairy-free recipe, simply omit the milk or cream or use a plant-based milk. Using cream cheese (softened and whisked in) can also provide extra richness and tang.

Salt and Black Pepper to taste: Seasoning is crucial for bringing out the flavors of all the ingredients. Salt enhances the savory notes and balances the richness of the eggs and cheese. Black pepper adds a subtle warmth and spice. Start with a ¼ teaspoon of salt and ⅛ teaspoon of black pepper, and then adjust to your taste. Remember that ham and some cheeses can be salty, so taste your mixture before adding too much salt. You can also add other seasonings to customize the flavor profile, such as:
- Garlic powder: For a savory depth.
- Onion powder: For a mild onion flavor.
- Dried herbs: Such as oregano, thyme, or Italian seasoning for an herby touch.
- Red pepper flakes: For a hint of spice.
- Nutmeg: A pinch of nutmeg can surprisingly enhance the flavor of spinach and eggs.

Optional Add-ins: Feel free to get creative and add other ingredients to customize your egg muffins:
- Diced bell peppers: For sweetness and crunch.
- Sliced mushrooms: For earthy flavor.
- Chopped onions or shallots: For savory depth.
- Cherry tomatoes (halved): For sweetness and acidity.
- Cooked bacon or sausage: For extra protein and flavor.
- Fresh herbs: Such as chives, parsley, or dill, for a fresh finish (stir in before baking or sprinkle on top after).

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the muffins in, promoting even baking. Grease a 12-cup muffin tin with cooking spray or line it with silicone or paper muffin liners. Greasing or lining prevents the muffins from sticking and makes for easy removal. Silicone liners are reusable and eco-friendly, while paper liners are convenient for grab-and-go muffins. If you don’t have muffin liners, ensure you grease the tin thoroughly, paying attention to the corners and edges of each cup.

Whisk Eggs and Milk (or Cream): In a large mixing bowl, crack the 12 large eggs. Add the milk or cream (if using). Whisk vigorously until the eggs and milk are well combined and slightly frothy. Whisking incorporates air into the eggs, which helps to create a lighter and fluffier texture in the baked muffins. Don’t over-whisk, just whisk until the yolks and whites are fully blended and the mixture is homogenous.

Add Ham, Spinach, and Cheese: To the egg mixture, add the diced cooked ham, chopped fresh spinach, and shredded cheese. Distribute these ingredients evenly in the bowl. Gently fold the ingredients into the egg mixture using a spatula or spoon until they are well incorporated. Avoid overmixing at this stage, as it can make the eggs tough. Ensure the spinach is roughly chopped so it disperses evenly and doesn’t clump together in the muffins.

Season with Salt and Pepper (and other seasonings): Season the egg mixture with salt and black pepper to taste. Start with the recommended amounts (¼ teaspoon salt and ⅛ teaspoon black pepper) and adjust as needed. Remember to consider the saltiness of the ham and cheese when seasoning. If you are using additional seasonings like garlic powder, onion powder, or dried herbs, add them at this stage and stir to combine. Taste a tiny bit of the mixture (raw egg warning!) to check the seasoning and adjust if necessary.

Fill Muffin Cups: Divide the egg mixture evenly among the 12 prepared muffin cups. Fill each cup about ¾ full, leaving some space at the top for the muffins to rise slightly during baking. Using a measuring cup or a large spoon can help ensure even distribution. If you have any extra toppings, like a sprinkle of extra cheese or a few halved cherry tomatoes, you can add them to the top of each muffin cup now for visual appeal and added flavor.

Bake: Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden brown on top. The baking time may vary slightly depending on your oven. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are cooked through. The edges of the muffins should be slightly pulling away from the sides of the muffin cups, and the tops should be firm to the touch and lightly golden.

Cool Slightly and Serve: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before gently removing them. Cooling slightly makes them easier to handle and prevents them from falling apart. If you used muffin liners, simply lift them out. If you greased the tin directly, you may need to use a thin spatula or knife to loosen the edges before lifting them out. Serve the Ham and Spinach Egg Muffins warm or at room temperature. They are delicious immediately after baking, but also hold up well for meal prep and can be enjoyed cold or reheated later.

Nutrition

Serving Size: one normal portion
Calories: 120-150 kcal
Sugar: 1g
Sodium: 200-300mg
Fat: 7-9g
Saturated Fat: 3-4g
Unsaturated Fat: 3-5g
Carbohydrates: 1-2g
Fiber: 1g
Protein: 10-12g
Cholesterol: 150-180mg