Ingredients
- 8 large eggs
- 4 large egg whites
- 1/2 tablespoon Dijon mustard optional
- Salt to taste
- Pepper to taste
- 4 ounces deli ham chopped
- 3/4 cup shredded cheddar cheese reduced-fat
- 1/2 cup tomatoes chopped
- 1/2 cup spinach defrosted and drained or fresh and wilted
- 2 green onions chopped
Instructions
- Preheat your oven to 350°F.
- Coat your muffin tin with a nonstick cooking spray.
- In a large mixing bowl, whisk together the eggs, egg whites, Dijon mustard (if using), salt, and pepper until well combined.
- Add the chopped ham, shredded cheese, chopped tomatoes, spinach, and green onions to the egg mixture. Stir to distribute the ingredients evenly.
- Pour the egg mixture into the muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are set, puffy, and lightly golden on top.
- Remove the muffin tin from the oven and let the egg muffins cool for a few minutes before serving.
- DEVOUR!