Low Carb Ham and Spinach Egg Bake

DIRECTIONS

1. Heat oven to 350°F. Prepare 8 wells of a muffin pan with a spray of cooking oil.
2. Use a rolling pin to flatten each of the slices of keto bread and cut each slice into quarters. Arrange each quarter of bread in an overlapping fashion around the edges of each sprayed muffin well, crust side towards the bottom of the muffin well.
3. In a medium size microwave safe bowl, warm frozen spinach for 2 minutes on high. Place into the center of a clean kitchen towel or paper towel and squeeze out as much liquid as possible. 
4. Place spinach back in the bowl, and add eggs, diced ham, cottage cheese, chopped scallions, salt and pepper. Use a fork to whisk together until well combined and evenly distributed. Make sure no chunks of spinach remain.
5. Evenly divide egg mixture into the center of each bread edged muffin well, about 2 tablespoons in each. Sprinkle shredded cheddar evenly over the filled muffin wells. Bake for 20 minutes, or until egg is fully cooked and tips of bread are beginning to brown. Remove from oven and serve while warm. One serving is two egg bake cups as described. Store in an airtight container in the refrigerator for up to 5 days, and microwave to reheat.