Baked Eggs, Ricotta And Ham - cooking recipe

Ingredients

24 slices ham
10.5 oz spinach, coarsely shredded
4 oz ricotta cheese, crumbled
4 None eggs, at room temperature
1/2 cup milk

Preparation

Preheat oven to 350\u00b0F. Grease a 6-cup muffin pan then line each hole with 4 slices of ham, extending ham above edges. Set aside. Cover spinach with boiling water and set aside for 1 min. Drain and rinse under cold water. Squeeze out excess liquid then mix with ricotta and distribute between cups. Whisk eggs and milk, season and distribute between cups. Bake for 20 mins, or until set. Remove from oven, let cool for 5 mins in pan then transfer to serving platter.