Dinner on Thursdays has become breakfast for dinner.  I found this recipe in a Rachel Ray magazine although it is not a Rachel Ray recipe.

Ingredients:

• 1 dozen slices of deli Virginia Baked Ham
• 1 dozen eggs
• diced green pepper, red pepper and onion (about 2/3 cup total)
• 1/2 cup of shredded Parmesan cheese and cheddar mixed together

Directions:

1. Pre-heat oven to 350 degrees.
2. Spray cups of a muffin tin with non-stick cooking spray.
3. Gently press one slice of deli ham into each muffin tin so that it hangs slightly over the edges.
4. Add a teaspoon or so of the diced vegetables to the bottom of each muffin tin.
5. Gently break one egg into each muffin tin.  It completely filled the tins of my muffin tin.
6. Top with a bit of the shredded cheese.
7. Bake until eggs are set.
8. Remove from oven and let sit 2-3 minutes to slightly cool.

My kids LOVED these!  They were fairly easy to make and a nice quick end of the week meal.  They will definitely go into our dinner rotation or even school day breakfast.