Egg Cups

This are quick and easy and filled with protein and flavor. I have been struggling trying to find a way my daughter will eat the incredible edible egg, besides in the form of the reduced turkey bacon sandwich from Starbuck I finally found it!

Preheat the oven to 350 degrees.
Prep a muffin pan by oiling it with coconut or olive oil spray.

Place one slice of nitrate free ham (such as Applegate) in each muffin tin. Push down in the center to form a cup to hold the egg.

Sprinkle a few chopped green onions, or red onions or both inside the ham cup.
Crack one egg into each ham cup.
Sprinkle more chopped green or red onions as well as chopped bell peppers on top of the egg cups. You can use whatever veggies you have on hand. Other ideas are basil, kalmata olive slices, roasted red pepper, chili peppers, tomatoes, etc.
Add a dash of salt and cracked black pepper to each cup and whatever other seasonings you might like.

Bake in the oven for 30 minutes.
Allow to cool and use a knife or spatula to release the egg cups from the sides of the muffin tin.
Store in the refrigerator for up to 7 days. (When you are ready to eat one in the morning, just heat in the microwave for about 30 seconds.)