Ham, Mushroom and Spinach Egg Muffins

Make ham, mushroom and spinach egg muffins, from the first ingredient to the finished dish.

INGREDIENTS | Makes 6 servings
10 large, about 550 g Egg
120 g Lean ham, sliced (Torn into small pieces. Thick-cut ham from the deli counter is better than wafer-thin, which vanishes. Cooked deli weight, as sold.)
150 g Mushrooms
80 g Spinach
60 g Reduced-fat cheddar
12 sprays, plus a few for the pan Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 180°C and oil a twelve-hole muffin tin well. Fry the sliced mushrooms in a sprayed pan over a high heat until brown and dry, then add the spinach and stir until wilted. Cool on kitchen paper.
2. Divide the ham, mushrooms, spinach and grated cheese between the twelve holes.
3. Beat the eggs with plenty of pepper and pour over, leaving a little space at the top of each.
4. Bake for eighteen to twenty minutes until risen and set. Cool in the tin for five minutes before running a knife round each one.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/ham-mushroom-spinach-egg-muffins

AI-generated images illustrating the recipe.

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