Well, I’m 29 today. Another year older. A little more tired. A few more gray hairs and wrinkles, and so much excitement and joy. So much to look forward to in this next year.
Starting next week posts are going to switch to Tuesdays, because let’s be honest here, you’ll still need stuff to do on Tuesday to get yourself through the week.
You can certainly add cheese or sour cream to these, but they are amazing without!
Note: don’t use honey ham, it gives it a weird flavor.
Ham Omelette Cups
- 1/2 cup diced onion
- 1/2 cup diced peppers I use poblano and bell
- 1/4 cup diced tomato
- 1/4 cup diced mushroom
- 1/2 cup chopped spinach
- 6 eggs
- 12 slices ham for lining muffin tin
- extra chopped ham
Preheat oven to 325. Oil or spray a muffin tin with non-stick cooking spray.
Add butter or oil to a small pan. Fry onion and peppers for a few minutes until translucent and beginning to change color.
Line muffin tin with ham slices. I sliced my ham in half because it made it easier to line the cups with halves.
In a measuring bowl, combine vegetables, chopped ham, and eggs. Mix well.
Spoon or pour mixture into your ham cups.
Bake for 25-30 minutes or until tops begin to turn golden brown. Cups should easily slide out of the muffin tin.