Egg Mini Muffins
These Egg mini muffins are a great lunch box addition or to keep in the fridge when you need a quick snack.
You will need:
12 mini muffin case tray (silicone is better)
3 pieces of deli ham with wholegrain mustard crust
1 handful of spinach
100ml Almond milk
Salt and pepper
Chop the spinach and ham into small pieces and put them evenly in the muffin cases
To a mixing bowl add the eggs, almond milk and salt and pepper, whisk together.
Pour the mixture into the muffin cases and cook on 190C for 12-15 minutes
Allow to cool and will last in the fridge for up to 3 days.