This breakfast isn’t just easy to make but portable too. Pack it as a morning treat in lunchboxes.
4 oz sliced ham
2 small zucchinis
4 oz mushrooms
8 eggs
2 tsp thyme
1. Preheat the oven to 400 F.
2. Grease a 12-cupcakepan.
3. Dice the ham, zucchinis and mushrooms and spread out evenly in the pan.
4. Beat the eggs with the thyme and season with salt and black pepper. Pour over
the fillings.
5. Bake for 20-25 minutes until brown on top and cooked through.
Makes four to six servings.
Each serving has 141 calories.
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