Spinach, Mushroom, Egg and Ham Cups
8 slices of deli smoked ham (1/2 ounce each)
2 teaspoons olive oil
1/2 cup mushrooms, diced
1 cup baby spinach, chopped
1/8 teaspoon black pepper
1/3 cup shredded cheese, reduced fat
Preheat the oven to 350 F and spray a muffin tin with cooking spray. Line 8 of the muffin tins with a slice of ham. In a saute pan, add the olive oil 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 mixture aside to cool. In a medium bowl, whisk together the eggs, black pepper and cheese. Add the spinach and mushroom mixture to the egg mixture and stir to combine. Carefully fill the 8 prepared muffin cups lined with ham with the egg mixture, trying not to let the mixture drip on the sides underneath the ham slices. Bake for 22 minutes or until the eggs are cooked through and remove from oven. Let cool for 5 minutes. Use a knife to go around the edges of the cup and loosen them from the pan, then use a fork to scoop out each cup. Makes 8 servings.