These Ham and Spinach Egg Muffins are my latest obsession! The best part of this recipe is that you can use whatever leftovers you have on hand. I just froze a few slices of leftover Easter ham and pulled it out to make these. They are so good!
Ingredients you’ll need:
- Large Eggs
- Shredded Cheddar Cheese
- Diced Ham
- Italian Seasoning
- Garlic Powder
- Salt and Pepper
I often freeze bits of leftovers such as this ham we enjoyed over Easter. I had just two slices but it worked perfectly for these egg muffins! Dice them small.
Mix all of the ingredients together and I like doing this in a large measuring cup because it has a pour spout. That spout will come in handy in the next step.
A word about muffins tins and liners…
I just discovered these silicone baking/muffin cups from OXO on Amazon and Oh. My. Gosh. Never going back to papers or greased muffin tins! These muffin cups are amazing with little handles make removal so easy. Not to mention, there is zero clean up and you don’t need to use the muffin pan as they stand freely on their own and can go on a cookie sheet, but this is how I do it.
If you want to try using the muffin pan without liners, be sure to use cooking spray.
As I am pouring, I am conscious that I am getting a bit of each ingredient into each muffin cup. Use a spoon to encourage the pouring if necessary.
Make sure the muffin cups are all even so they bake at the same rate and that each has plenty of egg. If your eggs aren’t overly large for eggs marked “large”, add one more to the recipe. Fill the cups about half full.
When they are done, you’ll want to let them cool for about 5 minutes before removing. Trust me when I sing the praises of this item…there is NO STICKING. I know, right? Worth every single penny 🙂
I make a variety of these. Mushrooms and spinach, broccoli and cheddar, tomato, parmesan and spinach, buffalo chicken, jalapeno and corn, philly cheesesteak, etc. The possibilities really are endless here.
Did I mention these are perfect for meal prep? I store two at a time in these meal prep containers in the fridge for up to 3 days. Just pop them into the microwave and you are ready to enjoy! The egg muffins also freeze really well if that is something you are interested in.
Did you make my recipe for Ham and Spinach Egg Muffins? Leave me a comment and let me know what you thought!
Ham and Spinach Egg Muffins
- Muffin Pan
- Muffin Papers or Silicone Muffin Cups
- 6 large Eggs
- 1 c Cheddar Cheese shredded/grated
- 1 c Spinach chopped
- 1/4 c Ham small dice
- 1/2 tsp Italian Seasoning
- Salt and Pepper to taste
- Preheat oven to 400 degrees and line a muffin pan with liners.
- Chop the ham and spinach and combine with all other ingredients.
- Pour into prepared muffin liners and bake for about anywhere from 12-15 minutes or until fully cooked through.
- Allow to cool for about 5 minutes before removing and enjoy!