Ingredients
- 10 large eggs
- ¼ cup milk
- 1 teaspoon black pepper
- ¼ teaspoon Kosher salt
- 1 tablespoon Premium Extra Virgin Olive Oil
- ½ cup diced ham
- ¼ cup diced bell pepper
- ¼ cup diced yellow onion
- ½ cup grated cheddar cheese
Instructions
- Preheat oven to 350 degrees. Spray a 12-cavity muffin tin (or two 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.
- Heat EVOO in a skillet over medium heat. Add onion and bell pepper; cook and stir until vegetables are softened. (Approximately 5-10 minutes)
- In a 4-cup glass measuring cup or mixing bowl, whisk together the eggs and milk. Add the pepper and salt; whisk in.
- Add the ham, bell pepper, onion, and cheese; stir to combine. Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity).
- Bake for 20-25 minutes until set (will rise and be puffy on top). Remove and allow to cool slightly (normal for them to deflate).