yields 12 muffins

• 12 slices low sodium nitrate/nitrite free ham
• 12 organic free-range eggs
• 1 cup organic spinach leaves
• 1 ripe avocado
• other chopped veggies of choice: bell peppers, mushrooms, tomato, etc.
• goat or feta cheese if desired

Preheat the oven to 375 degrees. Place a slice of ham into each muffin hole. Add a few spinach leaves, any other chopped veggies, cheese if using and a slice or two of avocado to each one. Crack an egg into each muffin hole and sprinkle with sea salt and black pepper. Bake 15-20 minutes or until yolks reach desired consistency. *you can also whisk yolks together before pouring into muffin tin if you prefer. Store in a glass container for up to 5 days in the refrigerator. This makes an excellent protein and fat based breakfast!

Nutrition Info: Total Calories 143, Total Fat 8g, Carbohydrates 2g, Sugars 0g, Dietary Fiber 1g, Protein 15g, Sodium 471mg, good source of selenium, choline, vitamin B12, riboflavin, and thiamin