8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped (any meat works fine, or try a veggie like cooked broccoli)
1/3 cup freshly grated Parmesan
1/3 cup 5-cheese blend shredded cheese
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Serve immediately.