Mini Ham and Egg Cups

Ingredients

• 8 eggs
• ¾ cup shredded sharp cheddar cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup cottage cheese
• 5 ounces frozen spinach (defrosted, water squeezed out and roughly chopped)
• ⅓ cup roasted red peppers (diced (jarred, or make your own))
• 1 ounce finely diced ham (Canadian bacon, or crumbled bacon (about 1/4-1/3 cup))
• ¼ cup sliced green onions
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ teaspoon hot sauce
• 12 slices ham (or 12 foil muffin liners)

Instructions

1. 1

   Preheat oven to 350℉.

2. 2

   In a bowl, combine all ingredients (except ham slices) and stir well.

3. 3

   If using ham slices, spray muffin tin with non cook spray and place one piece of ham in each well to form a bowl.

4. 4

   If using foil muffin liners, spray the insides of the liners with non-stick spray.

5. 5

   Evenly divide egg mixture between the 12 muffin wells (about ¼ cup each), being careful to keep ingredients well dispersed. You want them to fill right up to the top.

6. 6

   Place in the oven and bake for 15-20 minutes. The tops should be puffed and just barely set on top. Eggs will sink after cooling.

7. 7

   Eat them alone, or for a well-rounded breakfast crumble on top of a piece of whole grain toast along with a glass of milk and a piece of fruit.