Adapted from A Fork's Tale
Easy, delicious & low-carb.
Preheat oven to 350°F.
In a large mixing bowl, beat eggs, milk, and cream cheese. Add in salt and pepper and mix well.
Mix in roasted red peppers and chopped chives.
Lightly grease muffin pan. Insert a slice of ham in each muffin cup and gently press down in the middle until a cup shape forms. Be careful not to tear and make sure that there are no gaps or holes.
Evenly distribute the shredded cheese in each of the ham cups.
Using a scoop or measuring cup, evenly distribute the egg mixture in each of the cups just below the ham edge. Do not overfill.
Bake egg cups for about 25 minutes until cooked through. Top with additional chopped chives, if desired. Serve immediately.
If you have extra egg batter leftover, save it and cook it up to make the best-scrambled eggs ever!