Egg Muffins

I tried these in the large muffin pan and then put them in the freezer. I usually take these out the morning before I plan on eating them so they have time to defrost. They make a great start to my day and keep me full for a good 3 hours.

Ingredients

• 2 tablespoons olive oil
• 12 large eggs
• 2 medium zucchini
• 1 bell pepper
• 1 green onion (optional)
• 3 cups fresh spinach
• 1 cup cooked ham

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Grease two muffin pans with olive oil.
3. In a large bowl, whisk eggs well.
4. In a food processor, process zucchini, pepper, and green onion (if using) until finely chopped, but not smooth.
5. Add chopped vegetables to the eggs.
6. Finely chop spinach in the food processor and add to the egg mixture.
7. Stir in the ham and mix well.
8. Fill the muffin pans halfway with egg mixture.
9. Bake for 20-25 minutes or until the eggs are set in the middle