Ham and Scram Egg Bites
Servings: 12 Egg Cups
Ingredients
- Non-stick cooking spray
- ½ lb thinly sliced black forest ham
- 8 large eggs
- ¼ cup whole milk cottage cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup finely chopped baby spinach
- 2 green onions very thinly sliced
- 1/3 cup grated gruyere cheese
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 12-cup muffin tin with cooking spray.
- Line each cup with a slice (or two) of ham, depending on how thin your ham is sliced by placing individual ham slices over each muffin cup and gently press down in the middle until a cup shape forms.
- In a blender, combine the eggs, cottage cheese, salt, and pepper and blend until smooth. Stir in the spinach and green onions.
- Ladle about ¼ cup of the egg mixture into each of the cups. Top with the shredded cheese.
- Transfer to the middle rack of the oven and bake until the eggs have just set, about 15 minutes.
- Remove from the oven and let cool slightly in the muffin tin, about 5 minutes. To remove from the muffin tin, I carefully loosen up the edges using a mini-silicone spatula or butter knife around the edges of the cooked egg bite, then carefully lift out. Serve immediately or if preparing for meal prep- transfer to a wire rack and let cool completely before storing in an air tight container. These keep well for 3-5 days in the fridge.