Mini Scramble Ham & Eggs

(with Mushrooms, Red Pepper & Cheddar Cheese)

Yield 24

Ingredients and Method

12 whole large eggs
1 cup small diced cooked ham (from Ham steak or left over ham from baked ham)
2-3 Tablespoon of diced onion
1/4 cup diced bell red pepper
1/4 cup diced mushroom
1/2 cup chopped baby spinach
1 cup shredded Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

-Spray 24  muffin pan with a non stick spray
-In a large mixing bowl, beat the 12 eggs until they are smooth-than add all the rest of the ingredients
-Fill each cup with 1/3 of the egg mixture
-Bake in the middle of 350 degree oven for about 20-25 minutes.
-Let eggs rest in the pan for about 5 minutes, and than remove them and cool them on a wire rack.

Chef's note:  These can be stored in the refrigerator for about a week, or you can freeze them, wrapped individually with plastic wrap, and than in a freezer storage bag.

You can micro wave them for about 30 seconds, directly from the freezer  Two of these are only around 270 calories. 

Enjoy Chef Ed.