Portable omelets in ham cups!
12 slices deli ham
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup baby spinach, chopped
1/4 cup diced red bell pepper
1/4 cup diced mushrooms
1/2 cup grated cheese of your choice, I used sharp Cheddar and Gouda
Preheat oven to 400 degrees.
Line a 12-cup muffin tin with ham. Set aside.
Whisk together eggs, milk, salt and pepper. Set aside.
In a saute pan, add olive oil and heat on medium. Add spinach, bell pepper and mushrooms and cook, stirring occasionally until mushrooms are cooked. Season with a pinch or two of salt and a grating of black pepper if desired.
Divide the vegetable mixture into the ham cups. Top with the shredded cheese.
Then, carefully pour the egg mixture into the the egg cups. If you have any excess eggs, just pour into a greased ramekin to bake.
Bake for 14 minutes or until eggs are puffed and cooked through.
Leftovers can be stored in the refrigerator or freezer.