yields 12 muffins

  • 12 slices low sodium nitrate/nitrite free ham
  • 12 free-range eggs
  • 1 cup spinach leaves
  • 1 ripe avocado

Preheat the oven to 375 degrees. Place a slice of ham into each muffin hole. Add a few spinach leaves 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. 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