These breakfast cups are like a mini quiche in a ham crust.
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2 tablespoons Land O Lakes® Butter
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 1/2 cups loosely packed baby spinach leaves, coarsely chopped
12 (6- to 8-inch oval) thin slices deli ham
8 large Land O Lakes® Eggs
2 tablespoons milk
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Melt butter in 10-inch skillet over medium heat until sizzling. Add bell pepper and onion; sauté 1-2 minutes or until softened. Add spinach; cook 1 minute or until spinach is wilted. Remove from heat; cool slightly.
Whisk all remaining ingredients together in bowl. Stir in cooled vegetable mixture. Fill cups about 3/4 full with egg mixture. Bake 15-20 minutes or until eggs are set. Run knife around edge of each cup to loosen; remove cups from pan.
Heat oven to 425ºF.
Spray 12 muffin cups with no-stick cooking spray. Line each cup with 1 slice ham, covering bottom and sides of muffin cup, extending ham slightly over edge.