I made these quick and easy mini egg and ham muffins a couple weeks ago. They are delicious and a great breakfast for me to add to my morning coffee and protein smoothie. They were also a great way of using up the leftover Christmas ham.

I'm planning on making more this week. I used a mini muffin pan and put them in the fridge for the week. It makes it really quick and easy to pull them out in the mornings and pop them into the toaster oven for breakfast.

Preheat your oven to 400 degrees.

4 eggs, beaten.

1/2 cup of ham, diced.

1/2 cup spinach, chopped.

Spray your muffin tin with coconut oil, mines from Trader Joe's. Pour your egg mixture into your muffin tin. Place in over, bake for 20 minutes.

Store in an air tight container. They will last in the fridge for about a week.

Eat & enjoy! I love having these in the mornings.

Andrea Worley