Direction

1. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray.

2. In a skillet, heat 1 tablespoon of olive oil over medium heat.

3. Add 1/4 cup each of diced bell peppers, onions, and mushrooms to the skillet and cook until they start to soften, about 3-4 minutes.

4. Add 1/4 cup of diced ham to the skillet and cook for another 2 minutes, stirring occasionally.

5. In a separate bowl, crack 6 eggs and beat them until well combined.

6. Season the beaten eggs with a pinch of salt, black pepper, dried oregano, dried basil, and dried thyme. Mix well.

7. Spoon the vegetable and ham mixture evenly into the greased muffin tin.

8. Pour the beaten eggs over the vegetable and ham mixture, filling each cup about 3/4 full.

9. Bake the egg breakfast cups in the preheated oven for 15-20 minutes, or until the eggs are set and the edges are slightly golden brown.

10. Once done, remove the muffin tin from the oven and let the egg cups cool for a few minutes.

11. Using a knife or small spatula, gently loosen the edges of the egg cups and remove them from the muffin tin.

12. Serve the egg breakfast cups warm, or let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days.