Parma Ham & Spinach Breakfast Egg Muffins

This clean-eating breakfast egg muffin recipe uses Parma ham which is a superior choice to ham or bacon as it does not contain nitrite preservatives. Parma ham is also delicious and crisps up like bacon when cooked.


  1. Pre-heat the oven 190’C
  2. Grease 6 shallow muffin tins with butter or olive oil.
  3. Line each tin with parma ham to form a cup.
  4. Sprinkle the tomatoes and spinach into each ham cup.
  5. Break the eggs into a jug and beat together. Add a pinch of salt and pepper if desired.
  6. Pour the eggs into the ham cups, dividing evenly into the six cups.
  7. Bake for 20 minutes until the eggs are firmly set.
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