1/2 cup chopped UVS sandwich Ham
6 large eggs
3 tbsp milk
1/2 cup grated cheese
Chopped spring onion
1/2 tomato finely chopped
1/2 tsp paprika
1/2 tsp mixed herbs
Salt
Black pepper
METHOD:
1. Preheat oven to 180.c . Spray a 6 cup muffin tin with non-stick cooking spray, set aside.
2. In a large bowl whisk together the eggs, milk, salt, pepper, paprika, and mixed herb seasoning powder.
3. Divide the egg mixture evenly into the muffin cups. Top each cup evenly with the chopped tomato, cheese, spring onion and ham.
4. Bake for 15-20 minutes or until set.
Note: You can store these egg muffins in a container with a lid for 4-5 days. You can also freeze them for up to one month.