Ham Pizza Egg Muffins

The original recipe is for Sausage Pizza Egg Muffins, which I made for my mom back in June and she did not end up enjoying them. That was mainly my fault though because I picked an Italian sausage that I had never tried before and it definitely had a very bold and spicy flavor to it. Anyways, I decided to remake this recipe to my mother's liking and used ham instead of sausage and used diced tomatoes instead of sun dried tomatoes. This version is a little quicker and easier to make too since you don't have to wait for the sausage to brown. Not only were these simple to prep, but they turned out looking and smelling amazing. There is no way my mom will not enjoy this version!

Ham Pizza Egg Muffins
Ingredients:

• 6 slices of ham, sliced into bits (I used Applegate ​brand)
• 2 cloves garlic, minced (optional)
• dash of crushed red pepper
• ⅔ cup tomatoes, diced
• 2 tsp Italian seasoning blend
• 1 tsp onion powder
• 9 eggs
• ¼ tsp fine grain sea salt
• 1-2 tsp coconut oil for sauteing, plus extra for greasing muffin cups

Directions:

1. Preheat your oven to 400 degrees and grease a 12 cup muffin tin well with coconut oil to prevent sticking.
2. Heat a medium or large skillet over medium heat and add 1-2 tsp coconut oil to the skillet. Add the garlic, ham bits, tomatoes, and a dash of crushed red pepper. Cook and stir for about 2-4 minutes, then remove from heat and set aside.
3. In a very large bowl, whisk together the eggs, onion powder, Italian seasoning, and salt. Then, pour the entire ham mixture into the eggs and combine.
4. Fill muffin cups ¾ of the way to the top (they'll rise over the cups, which is fine) until the mixture is used up and bake in the preheated oven about 15 minutes, or until the eggs are set and the muffins just begin to brown.
5. Remove from oven and let cool a few minutes before serving. If making ahead, you can refrigerated them in a sealed container for up to 5 days. Enjoy!

​Original recipe found here