You can make these on the weekend and then grab a couple for breakfast each day. They’re also a very elegant brunch offering, and you can easily make a vegetarian version.
1/2 C ham, diced (or substitute bacon)
1/2 C cheddar cheese, grated
1 small onion, diced
5 oz frozen spinach, thawed (1/2 package)
1/4 C flour
1/4 t baking powder
1/2-1 t salt
1/4 t pepper
Preheat the oven to 350 F. Grease 12 muffin cups, or spray with non-stick spray.
In a medium bowl, combine the ham, cheese and onion. Squeeze all the water out of the spinach and add it. Stir together with the flour, baking powder, salt, and pepper.
Beat the eggs lightly and then fold into the rest of the ingredients. Divide equally among the muffin cups (I used a 1/4-C dry measure as a scoop) and bake for 20 minutes.
Note: Although the photo shows one of these baked in a pretty pink paper cupcake liner, I found that after a day in the fridge, the paper stuck to the sides, and what was supposed to be a quick breakfast was taking 20 minutes — just to unwrap it! So it’s better to simply grease the cups instead of using paper liners.