Veggie, Ham & Cheese Egg Muffins

Veggie, Ham and Cheese Egg Muffin Cups are as tasty as a an omelet, but in a much cuter way. Plus it's totally acceptable to pick up and eat with your hands. And especially convenient because you can make a bunch at a time and keep them in the fridge for the week, or even pop in the freezer for when you need a quick breakfast on your way out the door on busy mornings!!

1 cup diced ham
1 cup (about 4 oz.) shredded cheddar cheese
12 eggs
1 bell pepper chopped
1 1/2 cups baby spinach
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
hot sauce (optional)

Preheat your oven to 350°F and coat a muffin tin with nonstick cooking spray.
Divide the veggies and ham between the cups in the muffin tin. Top each with a slightly heaping tablespoon of cheddar cheese.
Crack the eggs into a large bowl, add sea salt, and pepper, and lightly beat.
Divide the egg mixture evenly between the muffin cups. You'll need about ¼ cup of the egg mixture for each one, but it is easier to add about half of that at a time and let it soak down into the cups.
Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
Delicious topped with some hot sauce!