Ham Veggie Egg Cups | 21 Day Fix Approved

Egg cups are my favorite thing to whip up during meal prep. Can you tell yet? I’ve had them for a month straight because I love them so much. They’re easy to make and you can use just about anything you have on hand. I’ve made egg cups with bacon and now ham! I found some leftover ham in my freezer the other day and decided to use it! The possibilities are endless. I’d love to do a turkey sausage one next!  This recipe is so simple that it’s a great recipe to get the kids involved. Haidyn absolutely loves whisking her eggs with her little whisk from Melissa & Doug.

INGREDIENTS:

• 3 ¾  cups diced ham
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 10 cups of spinach ( any other veggies divided will do)
•  Heat oven to 375° F.
• 10 eggs (scrambled)

DIRECTIONS:

1. Preheat oven to 375° F.
2. Grease muffin tin(s).
3. Sauté your 10 cups of chopped spinach in a skillet until wilted.
   
4. Add in your diced ham and season to taste.
   
   
   
   
5. Divide the mixture into your 20 muffin tins.
   
6. Whisk all 10 eggs into a glass container (preferably with something with a spout) and divide the scrambled eggs evenly throughout all of your muffin tins.
   
   
   
   
7. Bake egg cups for 30-45 minutes or until eggs are firm and set.
   

21DF SERVING = 2 veggie egg cups for 1 RED, 1 GREEN