Egg Muffin Cups
"Cheesy, ham-and-pepper egg cups you can grab straight from the fridge — a dozen in 30 minutes, gone by Wednesday."
The Game Plan
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Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with cooking spray -- don't skip this or the eggs will stick like cement.
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Dice the bell peppers into small pieces, about 1/4 inch.
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Divide the diced ham, bell peppers, and shredded cheese evenly among the 12 muffin cups, filling each about halfway.
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Crack the eggs into a large bowl or measuring cup with a pour spout. Add the milk, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined.
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Pour the egg mixture evenly over the fillings in each cup, filling to about 3/4 full. Give each cup a gentle stir with a fork to distribute everything.
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Bake for 18-22 minutes until the tops are set and slightly golden. A toothpick inserted in the center should come out clean.
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Let cool in the pan for 5 minutes, then run a butter knife around the edges and pop them out.
