Last night while concocting this mornings mini muffin experiment idea I decided I needed to get back to using more eggs as they’re starting to pile up.
I scramble a couple every day to supplement the quails protein as they’re not free-range like the chickens and buying high protein feed is expensive and just silly when I get free protein from the hens everyday.
I still have a lot of homegrown ham from Christmas in the freezer which I like to get into occasionally. It was a 36lb ham that I raised for about 18 months and then cured country style for 12 months before smoking it for 48hrs. I’m very proud of my ham, his name was Frank.
Ok back to breakfast.
This recipe is just enough to fill my 48 mini muffin tin.
- 12 eggs
- 2 cups flour
- 1 cup whole milk
- 1 cup diced ham
- 1 cup diced pepper jack cheese
- 10-12 spinach leaves chopped
Mix the egg, flour and milk and pour into tins. Add spinach, a couple cubes of ham and cheese to each tin.
400° oven for 10 minutes
When they are done they almost pop out of their tins. I’ve never seen such a thing.
The flour makes these a muffin-ish quality which the girls and I loved. No need to add salt as the ham and cheese take care of the saltiness and flavor.
Enjoy your day!
Below is an affiliated link to quality non-stick mini muffin tins.