breakfast to go: ham and spinach egg cups

     When I was a teenager and even into my early twenties I had no problem rolling out of bed and going wherever I needed to be (whether it was school or work) with no breakfast. That extra sleep was more important to me! Now my priorities have changed - if I don't eat breakfast at home I absolutely need to at least grab something on the go.

     Buying food on the go can get pretty costly, not to mention may not always be the healthiest thing. So I'm taking "on-the-go" into my own hands. And I'm starting with these ham and spinach egg cups!

ham..

..spinach..

..mayo, salt, and chili flakes..

..then egg!

baked!

yum!

     These are great because you can make a big batch at the beginning of the week and you are covered. They are really easy to make and appeal to kids and adults alike! They are good cold as well as warm, which makes them the ultimate on-the-go breakfast.

     I don't mind waking up to cook breakfast, but I'm certainly going to look forward to that little bit of extra sleep I'll be getting this week. If only 19 year old Ali had thought of this...hopefully this recipe makes it into the hands of someone who needs it like I did!

Ham and Spinach Egg Cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: makes 12 egg cups


You Will Need:

• 12 slices of ham (I used maple glazed ham)
• 5oz container of baby spinach
• 3 tsp mayo (I used a garlic mayo for more flavor)
• 12 large eggs
• salt and red chili flakes to taste
• coconut or olive oil, for brushing

1. Preheat the oven to 375 degrees. Brush oil inside 12 cups of a muffin tin. 
2. In a medium pot add spinach and enough water to go up about 1 inch. Bring to a boil and wilt spinach. Drain and squeeze out any excess water.
3. Using 1 slice of ham per muffin cup, line inside the cup (as shown above). If ham is larger than cup tear in half and double layer the bottom.
4. Evenly distribute cooked spinach to each cup (as shown above).
5. Add about 1/4 tsp of mayo to each cup (as shown above). Also sprinkle in some salt and red chili flakes to each cup.
6. Crack open the eggs and put one into each cup (as shown above).
7. Bake until the eggs are set, about 20 minutes.
8. Let cool and remove from tins. Can be eaten immediately or stored in the fridge for future breakfasts. Enjoy!