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Grease a 6 cup muffin pan. Set aside.
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Preheat oven to 350 degrees F.
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In a medium mixing bowl, whisk together eggs, salt, pepper, milk and cheese. Set aside.
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In a medium skillet, heat up olive oil.
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Add onion and pepper to skillet and cook until soft.
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Add ham and cook until slightly browned.
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Add spinach and cook until wilted (if using frozen and thawed, cook until heated up).
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Place 1 tablespoon of veggie mixture into each muffin cup.
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Pour 1/4 cup of milk mixture into each muffin cup, over the veggies. It should come up almost to the top.
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Bake the muffins for 15 to 17 minutes, or until the eggs are set.
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Cool in pan for 10 minutes.
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Serve or cool completely and store in fridge for up to 1 day.