RECIPE: Ham, Egg and Tomato Muffin Cups

Breakfast, lunch, or an on-the-go snack, these Ham, Egg and Tomato Muffin Cups are a tasty high-protein treat, giving you a burst of energy.

Time to Make: 40 minutes | Makes: 12 muffins

INGREDIENTS:

• 3/4 cup sifted self-raising flour

• 8 eggs, whisked

• 30g baby spinach, diced

• 1 small tomato, finely diced

• 60g diced or shredded ham

• 20g parmesan cheese

• 1/2 tsp minced garlic

• 1/2 small red onion, finely diced

• 1 tsp dried basil or pesto

• Canola spray oil

METHOD:

1. Preheat oven to 180°C.

2. Mix all the ingredients, except the flour, together in a bowl.

3. Gradually add in the flour in 1/4 cup increments, folding into the egg mixture to combine.

4. Spray a muffin tin with canola spray oil.

5. Spoon the mixture into the muffin tray holes.

6. Bake for 30 minutes or until the mixture has cooked through. A great way to test this is to insert a skewer or fork into the middle of each muffin. If it comes out clean, the muffins are cooked.