This easy egg muffin recipe is not only delicious, but it is also healthy and perfect for meal planning. We make them on Sunday for the week and reheat in the mornings. It is also very versatile, you can use whatever ingredients you have in the fridge.
Preheat oven to 375 degrees. Line a muffin time with paper liners or spray muffin tin generously with cooking spray.
Crack Eggs into a bowl, add salt and pepper and whisk until smooth.
Add spinach, ham, and cheese and gently stir to combine all ingredients.
Divide mixture into muffin cups filling each cup about 2/3 of the way full.
Bake for 16-19 minutes or until done.
Enjoy! These can be stored in the refrigerator for up to 5 days. They are also great if you want to freeze them.
*Note: You can use cooked spinach as well. For fresh spinach I sometimes have to cut the stems off and place a few leaves at the bottom of the muffin pan before pouring the egg mixture over top.