Source: pack-curated
Heat the oven to 180°C. These are essentially egg-techniques|set custards baked in a mould — the filling is secondary to getting the egg matrix right. Spray a 6-hole muffin tin generously with olive oil. The oil prevents sticking better than butter here because it won't brown or burn at this temperature, and it doesn't interfere with the egg's set.
Distribute the ham, pepper, and spinach evenly across the holes. Don't pack them tight; loose filling allows the egg to flow around it during the pour. Crack the eggs into a jug, add a pinch of salt and black pepper, then whisk until the yolk and white are fully incorporated — you're after a homogeneous liquid, not froth. Divide the egg mixture evenly among the six holes, stopping 5mm short of the rim. This headspace matters: the eggs will rise as they set from the bottom up, and you need room for that expansion without overflow.
Scatter a small pinch of cheddar over each muffin. Bake for 18–20 minutes. The muffins are done when the tops are set and faintly coloured — they should dome slightly and feel firm when you nudge the tin gently. The centres will continue to cook from residual heat after you remove them from the oven, so don't overbake; the surface should still look just-set, not hard.
Cool in the tin for two minutes, then run a thin knife around each edge and turn them out onto a wire rack. They will deflate by 10–15% as they cool — this is batch-cooking|normal batch baking behaviour as steam escapes and the custard contracts slightly. Once cooled completely, store in an airtight container in the fridge for up to three days.
Reheat gently in the microwave for 20–30 seconds, or eat straight from the fridge. Cold, these work as a portable breakfast|breakfast or mid-morning protein hit; two muffins provides roughly 12g protein and enough fat from the cheese and ham to hold you until lunch.
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