These ham and cheese breakfast muffins are a great make-ahead breakfast full of healthy and filling ingredients. Make up a batch of these egg bites on the weekend and enjoy them for grab-and-go breakfasts throughout the week.
Preheat the oven to 375˚ Line a muffin pan with liners. Heat the oil in a large skillet over medium heat. Add the onion and cook until they start to soften. Add the bell peppers and season. Cook for 5 minutes. Add ham and toss to combine.
Fill each mold 3/4 of the way full. In a medium bowl, add eggs and milk. Pour the egg and milk mixture into each cup. Top with cheese. Bake for about 20 minutes or until they are set and cooked through. Cool for 5 minutes before removing.