ham, cheddar & red pepper mini egg bites

Ingredients:

8 large eggs

1/4 cup cottage cheese or cream cheese (2 oz)

1/4 cup milk or heavy cream

1 cup shredded cheddar cheese (4 oz)

3/4 cup diced ham (4 oz)

1/2 cup diced red bell pepper

Salt and pepper to taste

Cooking spray

Directions:

Preheat oven to 325°F. Spray mini muffin tins (for 24 yield) well with cooking spray.

Sauté the diced red pepper in a little butter or oil for 3-4 minutes until softened. Let cool slightly.

In a blender or bowl, blend/whisk eggs, cottage cheese (or cream cheese), and milk until smooth. Season with a pinch of salt and pepper.

Divide ham, cheddar, and red pepper evenly among the mini muffin cups (about 2/3 full).

Pour egg mixture over the fillings until cups are about 3/4 full.

Bake 12-15 minutes until set and lightly golden on top. They should be firm to the touch.

Let cool 5 minutes in the pan, then remove carefully with a small spatula or butter knife.

Refrigerate up to 4 days or freeze up to 3 months. Reheat from frozen for 30-45 seconds in microwave.

Makes 24 mini egg bites