12 eggs
1/4c finely chopped onion (doesn’t matter the color)

3/4c cooked bacon, chopped
1/2c cooked ham, chopped
1c shredded cheese
Salt and pepper to taste

Preheat oven to 350 degrees. Lightly spray 12 cup muffin tray with non-stick spray.
In a large bowl whisk together the eggs and onion, season to taste.
Add egg mixture halfway up into tin of a greased muffin tin.
Place the toppings on egg mixture.
Bake for 20 min.

Muffins can be eaten right away. Stored in an airtight container in the fridge for up to 5 days, or frozen; wrap individually with plastic wrap and place in plastic freezer bag or container. Will last up to 2 months. To reheat, remove plastic wrap, heat in the microwave for 20 second increments, or until warmed.