Step 1

Measure olive oil into a large skillet on the stove top and turn heat to medium low. Dice onion into small pieces while oil heats and then add to the skillet, sauté for 3-5 minutes.

Step 2

Roughly chop spinach and add to the pan. Stir until it cooks down completely (this will only take 2-3 minutes). Add garlic and sauté for 30 more seconds. Remove from heat and set aside.

Step 3

Preheat oven to 350°F.

Step 4

Crack eggs into a large mixing bowl. Add salt, pepper, baking powder & gluten free flour. Whisk vigorously until smooth. Add milk and whisk again.

Step 5

Shred cheddar cheese and reserve ½ cup to sprinkle on top of your cups before baking. Add the remainder to the egg mixture along with crumbed goat cheese, diced ham, and sautéed vegetables. Mix everything together gently.

Step 6

Line a 12 count muffin pan and lightly grease with non-stick cooking spray. I prefer to use these silicone muffin pan liners (they are AMAZING) or you can use disposable liners. You can also just grease your pan and elect not to use liners (sometimes this makes the pan difficult to clean).

Step 7

Portion egg mixture into muffin pan. Top with reserve cheese/bacon bits and bake for 20-25 minutes. Remove from the oven and allow your cups to cool on a wire rack.

Step 8

Enjoy!

Step 9

Storage instructions:Refrigerate: allow muffins to cool completely. Place them in an air tight food storage container or Ziploc bag and refrigerate for 2-3 days. Freezer: cool baked cups completely and cloak each in plastic wrap. Place wrapped muffins in a Ziploc bag or freezer safe food storage container. Freeze for up to 3 months.

Step 10

How to reheat: simply microwave on high for 30-90 seconds (reheating from frozen will take closer to 90 seconds)!