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20 minutes
20 minutes
45 minutes
- cooking spray
- 8 large eggs
- 0.5 cup heavy cream
- 0.5 teaspoon dried dill weed
- 0.5 teaspoon hot mustard powder
- 1 cup shredded Swiss cheese
- 1 cup cubed fully cooked ham
- 0.5 cup diced onion
- 1 tablespoon diced roasted red peppers
- Preheat the oven to 350°F (175°C) and grease 36 mini muffin cups with cooking spray.
- In a bowl, gently combine eggs and cream. Stir in dill, mustard powder, salt, and pepper. Carefully fold in Swiss cheese, ham, onion, and diced peppers. Spoon 1 tablespoon of the mixture into each muffin cup.
- Bake in the oven until the center is set and the top is lightly golden, around 20 minutes. Allow to cool for 5 minutes before serving.
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