Baked Ham and Egg Cups

12 eggs
1 1/4 c. shredded sharp cheddar
3/8 c. parmesan cheee
3/8 c. cottage cheese
5 oz frozen spinach, defrosted, squeezed of water and chopped
1 large red pepper, roasted and chopped
2 oz finely chopped canadian bacon
1/4 c. green onions
1/2 tsp salt
1/8 tsp pepper
24 slices ham lunch meat

Preheat oven to 350.  Combine all ingredients except ham slices.  Place one slice of ham in each of 24 muffin tins.  Divide the egg mixture evenly between the ham "wells", about 1/4 c. each.  Fill them to the top, but try to keep the egg in the ham and not spilling out into the muffin tin.  Bake 15-20 minutes.  Egg will puff as it bakes and fall as it cools. 

FOR FREEZER MEAL:  The egg cups are already baked for 15 minutes.  Thaw in the refrigerator overnight.  Place in muffin tins and bake for 10 minutes at 350 to warm.  Or, if you want them to be a grab and go type thing, they can just be microwaved wrapped in a paper towel for 30-45 seconds. 

We ate these with toast and fruit for a breakfast for dinner.  Those who like spice wanted Tapatio or Tabasco on theirs, I didn't put it in them for those who don't like the kick.   They have LOTS of ingredients and my little ones were leery of them, but if you can just get them to TASTE it.....Mine all love them and keep asking me to make them over and over.