Egg Muffins with Ham, Asparagus, and Cheddar

(aka, your family will think you’re Betty Friggin’ Crocker when you pull these out)

Ingredients:

• 1 dozen eggs
• ½ teaspoon sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper (feel free to add any other spices you typically add to your eggs)
• nonstick cooking spray or coconut oil (to prevent sticking)
• 1 cup frozen or fresh spinach (or green beans or chopped asparagus)
• 1 cup chopped ham or pre-cooked sausage
• 1 cup shredded cheese (consider cheddar, parmesan, or add a sprinkle of feta for stronger flavor)
• 12-cup muffin pan

Instructions:

1. Preheat oven to 350 F
2. Grease muffin pan with coconut oil or non-stick spray, and divide vegetables, ham, and cheese between each muffin cup.
3. Whisk eggs and salt, pepper, and garlic powder, and pour eggs on top of veggies/ham/cheese, leaving about ¼ inch at the top
4. Cook for 20-25 minutes (Note: if you insert a wooden pick into the center, it should come out clean when they’re cooked).
5. Allow to cool for 5 minutes, then remove each muffin.
6. Refrigerate for 4-6 days, or freeze for 2-3 weeks.

(Recipe Credit to http://eat-drink-love.com/2014/03/low-carb-egg-muffins/)