Ham & Cheese Egg Muffins

It's back to school and around this time of year I try to do everything possible to make life a little easier in the morning. Many days we're a fine line between being on time or an hour late to work. It all depends on what time we get out of the house. So in addition to trying to pack everything up the night before, I decided it would probably be helpful to have a breakfast we could eat on the go. My choice this week was egg muffins.

I love this dish because there's not a lot of prep time which means I can spend Sunday doing something else, like preparing dinner for the week or spending time with family. It's also great because you can use it to get rid of the little bit of cheese (or other items) that always seem to be left behind after making something.

Of course, I am the main culprit of not eating breakfast in the morning (and almost being late) so having these in the fridge leaves me few excuses. Mix and match the ingredients and see what works for you. It's a quick fix for the morning rush.

Ham & Cheese Egg Muffins
Makes 6 servings

Ingredients
8 eggs
1 cup of spinach
6 slices of Virginia Ham
1/2 cup of milk
4 ounces of Vermont white cheddar cheese
4 slice of swiss cheese
sprinkle of salt and pepper

Cookware Needed: cupcake tin

Directions

Preheat oven to 350 degrees. Spray cupcake tin with olive oil or grease with butter.

In a large bowl whisk together eggs, salt and pepper. Then add in milk.

Dice ham and cheese and add to mixture. Mix with a fork until thoroughly combined.

Next add salt to spinach, then add spinach to egg mixture. 

*Hint: If using frozen spinach unthaw and squeeze water out before adding to egg mixture.

Spread mixture evenly among cups and bake for 20 minutes or until done.

Store in the fridge and reheat in the microwave. Yum. Hand held food. It always taste better when you eat with your hands!!