Ham and Cheese Breakfast Muffins

Ingredients

• 2 bell peppers (1 green & 1 red, chopped)
• 1 small onion (finely chopped)
• 8 oz leftover ham (cubed)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 to 7 eggs
• 1/4 cup milk (regular or dairy-free)
• 2 cups shredded cheese

Instructions

1. 1

   Preheat the oven to 375 F and line a muffin tin with silicone muffin molds.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.

3. 3

   Add the chopped bell peppers and season with salt and pepper. Stir everything together and cook for about 5 minutes until the onions start to brown.

4. 4

   Add ham to the skillet and toss to combine.

5. 5

   Fill each muffin mold with the mixture so that each is filled to about 3/4 full.

6. 6

   In a medium mixing bowl, crack the eggs and add milk. Lightly whisk the eggs and milk but don’t overbeat them if you want to have fluffy egg muffins.

7. 7

   Pour about 3 tablespoons of the whisked eggs into each muffin cup, equally distributing among the cups. Fill to the top but be careful not to overfill each muffin cup.

8. 8

   Top each cup with about 1 Tbsp shredded cheese each.

9. 9

   Bake for about 20 minutes, or until breakfast muffins are set and cooked through, and are lightly golden. Allow muffins to cool in the pan on top of a wire rack for about 5 minutes before removing.

10. 10

    Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.