Ingredients

• 10 large eggs
• 1/3 cup yogurt thin out
• 1 cup (heaping) organic small diced cooked ham, or bacon
• 3/4 cup finely chopped red bell pepper
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onions (thinly slice white portion)
• 2 Tbsp chopped fresh parsley
• 1/4 tsp salt, or to taste
• 1/2 tsp black pepper

Directions

1. Preheat oven to 375 degrees.
2. Crack eggs into a large mixing bowl and add half and half. Using a fork pierce the yolks then whisk with the fork until just combined.
3. Add ham, bell pepper, cheddar, green onions, parsley, salt and pepper. Stir with the fork.
4. Butter a 12-muffin pan. Fill each with about 1/3 cup of the mixture (filling nearly to the top. Scoop near the bottom of the bowl with the measuring cup to get some of the mix-ins in each measurement).
5. Bake in preheated oven until eggs are just barely set, about 19 – 23 minutes.
6. Let cool in pan about 5 minutes then serve or cool on a wire rack about 30 minutes if storing in the fridge or freezer.

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