I love these Breakfast Egg Cups. I’ve made versions of these for years and they never disappoint. They’re easy to prep, keep in the fridge and warm up for a quick, easy, and filling breakfast. This version has spinach and ham - a combination my husband, girls, and I can all get behind.
I use Applegate Farms Organics Slow Cooked Ham. Deli meat can be full of hidden additives and finding well sourced and well prepared deli meat is tricky. Applegate Farms is a brand that you can feel good about feeding yourself and your kids. All the ingredients are non-GMO and they don’t use any animals that have been treated with antibiotics or growth hormones. You can get Applegate Farms products in all grocery stores now and if you want to check out more about their products - click here.
If your kids won’t touch something with green flakes in it - I get it. Sometimes mine won’t either. You can sub whatever veggies you want or just leave them as ham and cheese. These are all about some good protein to keep kids bellies filling full.
Ingredients:
8 large eggs
1/4 cup milk or milk alternative
pinch of salt & pepper
large handful spinach, finely chopped
2 pieces deli sliced ham, chopped into pieces
1/4 cup shredded cheddar cheese
Directions:
Preheat oven to 375F. Spray 12-cup muffin tin with cooking spray or line with silicon liners.
Whisk eggs, milk, salt and pepper in large bowl until well mixed. Add spinach, ham, and almost all the cheese. Stir to combine.
Spoon into muffin tin, filling cups about 3/4 full. Sprinkle a little cheese on top of each.
Bake 20-25 minutes or until insides are set. Let cool on a wire rack.
These are super versatile. You can easily leave out the cheese if you’re dairy sensitive and sub any veggies or other add-ins. Some of my other favorite combinations include spinach + mushroom, bell pepper + red onion + bacon, roasted red pepper + spinach + feta.
