Breakfast Egg Tarts

Today I was feeling a bit adventurous so I decided to make something out of the ordinary for breakfast. These are not exactly quiches as you can see. The secret is the deli meat crusts. I used two types of chicken, but ham might be a more conventional choice.

Preheat oven to 350 F

Ingredients:
12 + pieces of sliced deli meat
4 large eggs
4 tbsp flavoured cream cheese (I used tomato and herb)
3 tbsp dethawed frozen spinach
shredded hashbrowns to garnish
1 tbsp maple syrup
spices: cayenne, pepper, and garlic to taste

1. Spray a muffin tin with PAM. Place a piece of deli meat in the bottom of each hole.
2. Mix together eggs, cream cheese, and spinach in a glass bowl. Use a small scoop to divide the egg mixture equally among the tins.
3. Mix together syrup and spices. Garnish egg tarts with shredded hashbrowns. Drizzle syrup mixture over the top.
4. Bake for 45 minutes or until cooked through. Serve with fresh fruit or slices of toast and some coffee. Extras can be refrigerated or frozen.