Ham & Egg Protein Muffins
Directions
Preheat the oven to 180°C (160°C fan).
Grease a 6-hole muffin tin well with cooking spray or butter.
In a large bowl, whisk together the eggs and milk. Season lightly with salt and black pepper.
Stir through the Carroll’s Slow Cooked Ham, cheese, red pepper, spring onion and spinach.
Divide the mixture evenly between the muffin holes.
Bake for 18–20 minutes until puffed up and golden on top.
Allow to cool slightly before removing from the tin.
Serve warm or leave to cool for an easy grab-and-go breakfast during the week.
Conclusion
Top Tip: These are great for meal prep - store in an airtight container in the fridge for up to 3 days and reheat in the microwave for 30 seconds. Serving Suggestion: Enjoy with avocado, hot sauce or a side salad for a more filling lunch.
