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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach, Mushroom, Egg, and Ham Cups Recipe

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This recipe for Spinach, Mushroom, Egg, and Ham Cups is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoon extra-virgin olive oil
1 cup baby spinach - chopped
1/8 teaspoon freshly ground black pepper
8 slices deli ham
1/2 cup button mushrooms, diced
5 eggs
1/3 cup shredded cheese
cooking spray
Directions:
Directions:
Preheat oven to 350º. Spray a muffin tin with cooking spray.

Line 8 of the muffin cups with a slice of ham.

Add the oil to a saute pan and heat over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the spinach and cook for another 3 minutes. Set the vegetables aside to cool.

In a medium bowl, whisk together the eggs, spinach, mushrooms, pepper, and cheese.

Carefully fill the 8 muffin cups (lined with ham) with the egg mixture until 2/3 full. Try not to let eggs drip on the sides beneath the ham slices.

Bake for 20-22 minutes until the eggs are cooked through. Let cool for 5 minutes. Use a fork to go around the edges to loosen the ham and egg cups, then scoop out each cup.

 

 

 

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