Sarasota's Ham & Spinach Breakfast Muffins

Step 1: Filling ... In a small microwave bowl or dish, add the onions and cover with plastic wrap and cook 1 minute. Remove the plastic wrap and add spinach (breaking it up as you add it to the bowl), cover it back up and cook 1-2 minutes until the spinach is heated through. Remove from the microwave, add the ham and mix everything together; cover the bowl back up to keep it warm.

Step 2: Eggs ... In a measuring cup, add the eggs, cream, and 1/4 cup of the cheese and mix well. The reason for the measuring cup is you will know exactly how much you have; and as you pour it into the muffin cups it is easier to divide it correctly between the muffins.

Step 3: Muffins ... I prefer to use a large muffin tin (with 6 lg muffins, vs 8 smaller ones), but either will work. Spray the muffin tin with a non-stick spray. Take the 6 biscuits and cut each one into 8-10 small pieces. You usually get 8, but you only need 6 for the recipe. Bake up the other 2 separately, to use another time. Add each cut up biscuit to one of the muffin cups. Don't press the pieces in, just drop in the pieces randomly.

Step 4: Add a spoon of the spinach/ham mixture on top of the biscuit pieces in each of the 6 muffin cups. Then pour the egg mixture into each cup and use a knife to make sure the egg mixture gets down into the muffin cup. You don't want the egg mixture sitting on top.

Step 5: Bake ... Preheat the oven to 350. Top each of the muffins with the remaining cheese and cook 30 minutes, on the middle shelf, until golden brown. Let the muffins rest 5 minutes before you remove them.

Step 6: Serve ... ENJOY! Serve with a fruit salad for a nice breakfast/brunch. You can easily change up the ingredients too; try bacon, red pepper, mushrooms, etc; or try a different cheese - create your own favorite combination.