Ham Egg and Veggie Breakfast

Ham, egg and veggies. It doesn't get much better or healthier than that. I made a pan of these on Sunday for our breakfast throughout the week. They are delicious! I froze some, just to see how they would turn out. I will update when we try them.

Start by dicing whatever vegetables you like. I used grape tomatoes, green onions and red bell peppers. Dice them on the small side so you get a good mixture of vegetables in each of your "muffins".


I used eight eggs, but will probably use nine next time. A few of my muffin cups weren't quite as full as I would have liked. 


Beat eggs with a fork in a bowl. Then throw in your vegetables and beat some more to mix well. It is eggs we are dealing with, so you know how that is. Things can get kind of globbed up.


Spray a muffin pan with your favorite cooking spray. I used Pam with olive oil.


Line each muffin cup with deli ham. I used Ol' Farmer's brand as it is gluten and MSG free.


Spoon your egg and vegetable mixture into each of the muffin cups, on top of the ham. The ham will form the "cup" and stays together nicely.


Bake in a 350 degree oven for 20-25 minutes. You can tell when the eggs are set and firm and the ham is browned and crisped. These are fresh out of the oven and smelled soooo good. It was hard to wait until breakfast the next day to eat them.


A closer up shot. Feel free to add any veggies or spices that you want. Bits of bacon or sausage. Cheese for those that can have it. (although, I don't like you if you can have it ;)
Super easy and super healthy! And, how easy is it to grab one or two of these in the morning instead of stopping by McDonald's? Or eating a pop tart? Ugh.
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