Today's recipes are wonderful because they are ridiculously easy and 100% customizable to fit anyone's tastes! Be advised: this is kind of a loose, "no-recipe" recipe, so apologies to anyone who prefers precise measurements when cooking! Feel free to change and adapt it as you please.
- 1/2 egg per cup (I made a total of six cups today, and I used four eggs)
- A little heavy cream or milk
- Grated cheese
- Handful of fresh baby spinach
- Ham slices (I used sandwich slices)
- 2 tsp olive oil
- Salt and pepper to taste
Preheat oven to 365.
Spray muffin tin cups with non-stick cooking spray. Line each with a slice of ham.
Sprinkle in some shredded cheese. I used a Monterrey Jack blend, but Swiss or Gruyere would be great, too.
Mix eggs well with a little cream or milk, salt, and pepper, and pour into the ham cups. Bake for about 20 minutes or until center is set. See? I told you it was easy : )
Directions for Spinach Cups:
Saute spinach in olive oil over medium heat until barely wilted--this should take less than three minutes. Mix eggs well with a little cream or milk, salt, and pepper, and add spinach.
Pour into muffin tins and bake for about 20 minutes until center is set.