After a recent Pinterest fiasco where I was looking at all the awful “healthy” options for breakfast I decided to create some of our own. These ham wrapped egg boats were one of the ones we created in our first wave of new recipes! While all the kids loved them, my 10 year old said this was by far her favorite. Aaaaand it’s also the easiest so I’m giving it two thumbs up. Kids can be very helpful with this recipe and my kids particularly love making sure the ham covers ALLLLLLL the areas of the muffin liners. Hah!
- 2 packages organic or well sourced ham slices
- 12 pastured eggs
- 2 heaping cups of spinach, finely chopped
- ½ teaspoon salt
- Preheat the oven to 350 degrees.
- Put the muffin liners in the muffin tins.
- Cut the ham in half and use two pieces overlapping to cover the bottom and sides.
- When that is set, throw all the eggs and salt in the blender and blend on medium for about 10 seconds then add in the chopped spinach and blend on the lowest setting to combine. Pour or spoon in the egg mixture into each ham boat until ¾ full.
- Cook for 20 minutes – they might look underdone but should be firm to the touch when finished.
- Let them cool and remove the paper cups – yes, they will be a little greasy!
These freeze SUPER well and keep in the fridge for several days.
- Meat lovers – add bacon and ground breakfast sausage to the bowls. Be sure to pre-cook the sausage before adding them to the egg mixture.
- Cheesy boats – Add ½ cup raw cheddar or goat cheese to the egg mixture OR throw some on the top for the last 3-4 minutes of cooking.
- Veggie explosion – Add ¼ cup grated zucchini to each of the egg boats and be sure to combine will in the egg mixture before putting them in the muffin tins!