Ever wonder what to do with leftover ham? These Cheesy Spinach, Ham and Egg Muffins are easily made-ahead and perfectly portioned! They have so much fantastic flavors going on with a rich, the cheesy spinach and smoky ham, that no one will know (or care) that they’re also secretly healthy! These egg muffins are a little secret to a quick high protein breakfast!

These little babies are so tasty, simple to make and filled will all the good stuff. If you’re looking for grab and go high protein breakfasts, you have to try this recipe for Ham and Spinach Egg muffins. It will change your breakfast life – making a perfect breakfast for on the go. Sure, they would work for a yummy snack too.

How To Make Ham & Spinach Muffins

Ingredients

• 2 cups all-purpose flour
• ½ cup Cheddar cheese, shredded
• 1 tablespoon baking powder
• 1/4 teaspoon pepper
• 1 cup milk
• 3 eggs
• 3/4 cup ricotta cheese, part-skim
• 1/4 cup butter, melted
• 3/4 cup cooked ham, diced
• 1 cup baby spinach, chopped

Directions

1. Preheat oven to 400 degrees. Line the cups of a muffin pan with paper muffin cups.
2. In a large bowl combine flour, baking powder, and pepper; mix until blended.
3. In another bowl, whisk together milk, eggs, and butter.
4. Stir wet ingredients into dry ingredients until well combined.
5. Stir in the diced ham, chopped spinach, and shredded cheddar cheese, mixing until evenly distributed.
6. Divide batter evenly among muffin cups.
7. Bake for 25 minutes.
8. Remove from the oven and allow the egg muffins to cool in the muffin tin for a few minutes.
9. Carefully remove the egg muffins from the muffin tin and transfer them to a wire rack to cool completely, or serve them warm.
10. Enjoy!

Options

• You can also add a small amount of chopped mushrooms and or sliced olives. Add them in in step five.
• Swap the cheddar cheese with Swiss cheese or Pepperjack cheese.