Ingredients
6 large eggs
1 cup heavy cream
1 1/2 cup shredded cheese
1 cup ham
1 tbsp ketchup (*Optional)
1/2 cup chopped onion
1/2 cup chopped peppers
Salt and pepper to taste
Instructions
* Preheat oven to 275°F.
* Add eggs, cream, ham (if using), peppers, onion, cheese, and ketchup in a bowl. Whisk well! And salt and pepper to taste!
* Spray your muffin tin with nonstick spray. Using a mini ice cream scoop or small ladle, add the egg mixture to each muffin cup making sure to scoop the ham and cheese sitting on the bottom of the bowl! Fill each cup to the brim then top with remaining cheese.
* Bake for 20-25 minutes for regular sized egg muffins. Bake time may vary depending upon your oven and the size of your muffin cups!
* As soon as you can handle them, GENTLY use a fork or small silicone spatula to loosen the outside of each egg cup to allow your bites to slide out. Do not wait for them to cool or they will be tougher to remove.
* Eat immediately or store in the fridge for 3-4 days in a sealed container.
