Muffin sized omelets

This recipe takes about 35 minutes from start to finish. That includes the baking time of course. It makes 12 of these breakfast muffins. You'll spend some time initially making them, but once baked and cooled, you can keep them in the refrigerator for up to 5 days. You can wrap them individually. If you freeze them, defrost before reheating. Just pop 1 or 2 into to the microwave for a couple minutes until they are warm in the center. They're a healthy grab-and-go breakfast you can eat in the car if necessary. If you use this recipe to make 24 in muffin tins, then you can use them inside an English muffin.

1/4 cup chopped green onions - divided
1/4 cup chopped red bell pepper - divided (or you can use brocolli or other vegetable you like)
1 cup 1/4 inch diced ham(or you can use Canadian bacon or sausage)
3/4 cup grated cheddar cheese
12 eggs
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375. Grease a 12-cup muffin tin well with non stick spray.
Set aside half the green onions and red pepper. In small  mixing bowl, combine the remaining green onions and red pepper and ham. Divide mixture evenly among the muffin cups. Top each of them with cheese.
In medium bowl, whisk together eggs, salt and pepper. Combine thoroughly, then pour egg into each muffin cup. Use a fork to lift vegetables & ham to be sure the egg penetrates all the way to the bottom of cup. Fill each cup 3/4 full. Bake 20 to 25 mins, just until muffins have risen and are set. Remove to a rack to cool.