4 servings (2 bites each)
Ingredients:
3 oz cooked lean ham, chopped
1 cup spinach, chopped
5 large eggs
62g light ricotta cheese
2 oz unsweetened almond milk
1 tsp table salt
1/2 tsp garlic powder
2 oz light nacho cheese, shredded
Directions:
Preheat oven to 325F. Prepare 10 silicon muffin cups by lightly spraying them with oil. Place them in a 9" x 11" baking pan. Set aside.
Divide the chopped ham and spinach, evenly, among the cups. Set aside.
In a large bowl, add the eggs, cheese, milk, salt and garlic powder. Whisk or blend until mixed together.
Pour equal amounts of egg mixture into each liner, then top with equal amounts of shredded cheese.
Pour water into the baking dish around the muffin liners about 1/2 way up each liner.
Bake for 35 minutes or until cooked through. Allow to cool, then pop them out of the liners.
Suggested Serving: Serve with toast and fruit.
Variations: Substitute the ham with 20 slices of turkey pepperoni (chop 10 slices, leave 10 whole) and the light nacho cheese with 3 tbsp of (kraft) shredded parmesan cheese. Leave out the chopped spinach, add 1 tsp italian seasoning. Top each bite with a slice of turkey pepperoni.
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