FOLLOW ALONG WITH ME
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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Ingredients
- 1 cup bell pepper, diced
- 1 cup diced ham
- 1/2 cup onion, diced
- 10 cage-free eggs
- 1/3 cup milk of choice
- 1/2 teaspoon pink Himylayan salt
- 1/4 teaspoon red pepper flakes
- 2-3 tablespoons ghee or olive oil
- 1-2 tablespoons chived, minced
- 1/2 cup shredded, sharp cheddar cheese (optional)
Ingredients
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Instructions
- Preheat oven to 375 degrees. Place a medium-sized pan over medium heat with 1 tablespoon ghee or olive oil. Saute bell pepper, ham, and onion for 3-5 minutes or until soft. Set vegetable mixture aside.
- In a large mixing bowl, combine eggs, milk, salt, and red pepper flakes. Whisk to combine.
- Prepare a muffin tin with muffin liners or grease well with ghee or olive oil. Fill each muffin cup with 2 tablespoons of vegetable mixture. Pour whisk eggs over the vegetables, leaving about 1/4" from the top of the muffin tin.
- Place in the oven and bake for 15 minutes. Remove from oven and top with chives and cheddar cheese (optional) if desired. Place back in the oven for 5 minutes, or until center is set and the edges start to brown.
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