Serves: 8
Total Calories: 159

2 green onions thinly sliced
2 cloves garlic minced
1 tablespoon butter or margarine
10 ounces frozen leaf spinach thawed and squeezed dry
1/2 cup light sour cream
1 teaspoon salt
1/4 teaspoon nutmeg
8 slices ham lunchmeat
8 large eggs
3/4 cup grated Parmesan cheese

Turn toaster oven to bake at 375 degrees.

Cook onions and garlic in butter in a frying pan over medium heat for about 3 minutes, or until softened. Add the spinach, sour cream, salt, and nutmeg. Cook until most of the liquid has evaporated, about 3 minutes, stirring frequently.

Prepare 8 (8- to 10-ounce) ramekins with nonstick cooking spray. Line the ramekins with ham slices, making sure the entire surface of cup is covered. Spread 1?4 cup spinach mixture into bottom and slightly up sides of ham cup. Crack an egg into each cup. Sprinkle a little Parmesan cheese on top and then bake 4 ramekins at a time for 12–15 minutes, depending desired doneness. (Remember that the eggs will continue to cook for a few minutes after taking them out of the oven.) Remove from oven and carefully remove from ramekins and place on serving plates. Makes 8 servings.

Nutritional Facts:

Serves: 8
Total Calories: 159
Calories from Fat: 95

More Recipes from the 101 Things To Do With a Toaster Oven Cookbook:
Breakfast Pizza
Toaster Oven Hashbrowns
Savory Sunrise Scones
Green Eggs and Ham Cups
Apple Popover Pancake
Lemon Poppy Seed Scones
Breakfast Bars
Parmesan Baked Eggs
Open Faced Breakfast Sandwich
Huevos Rancheros Stacks
Great Start Grapefruit
Hashbrown Casserole
Eggs in a Basket