When looking for inspiration, browsing the Food and Drink board on Pinterest is one of my favourite things to do. A few times now, I’ve seen bacon wrapped frittatas (e.g. http://bestfoodpins.com/archives/8465) and then the other day I saw a recipe that used ham (http://ohsnapletseat.com/2013/01/14/a-paleo-breakfast-baked-eggs-in-ham-cups/) – which gave me the idea for this recipe. I’ve also added some spinach to squeeze in a serve of vegetables.
Serves 4
Ingredients
5 slices ham off the bone, fat trimmed (~230g)
4 large eggs
6 large egg whites
Salt and pepper, to season
4 cups (~90g) baby spinach, washed, dried and roughly chopped
Oil to grease pan
Instructions
1. Preheat oven to 180C and grease a 12-hole muffin pan
2. Cut each slice of ham into 5 even pieces (~2.5-3cm wide)
3. Lay one piece into each hole of the muffin pan and lay another piece perpendicular to the first one; push into the base of the each hole
4. In a mixing bowl, whisk together the eggs, salt and pepper
5. Add spinach to the eggs and stir together
6. Spoon egg and spinach mixture evenly into each hole in the muffin pan
7. Bake in the oven for 20-25 minutes or until the egg is set
