Ham & Egg Breakfast Sandwiches

Ingredients:

• 4 Whole wheat English muffins
• 5 Eggs
• 1/4 cup Milk
• 4 slices Pepperjack cheese
• Frozen spinach (desired amount)
• 8 slices Deli ham
• 1 tsp Garlic powder
• Black pepper (desired amount)

Side Fruit Salad ~ 1 apple, sliced + 2 mandarin oranges, peeled and segmented + 1/4 cup pomegranate arils

Directions:

1. Heat oven to 350*F.
2. Coat a muffin tin with pan-release spray.
3. In a small bowl, crack eggs and whisk together with milk, garlic, pepper, and frozen spinach.
4. Divide egg mixture evenly between 4 spaces on the muffin tin (each should be ~3/4 full) and bake for 15-20 minutes or until egg mixture reaches an internal temperature of 145*F.
5. Once cooked fully, remove eggs from oven and allow to rest for a few minutes. Eggs should be able to be removed from the muffin tin easily with a fork, loosening edges and then lifting each egg "muffin" from the pan.
6. Toast muffins and heat ham in microwave or in pan on the stove.
   
7. Assemble your sandwich ~ bottom half of English muffin + hot ham + egg + cheese + English muffin top. If you'd like to melt your cheese, heat in the toaster oven, oven, or microwave.