Egg muffins by Shuyin Olenji

10 eggs (small or medium size)
1/2 broccoli (chopped into small pieces)
8 pcs ham (sliced into small pieces)
Salt and pepper to taste
2 tsp olive oil
Grated mixed cheese (optional)

1) Heat oil in a pan. Fry broccoli until soft. Mix in ham. Stir awhile then off the flame. Set aside.
2) Preheat oven at 180°c.
3) Beat the eggs. Add in salt and pepper.
4) Assemble the cooked broccoli and ham into the aluminum cup/muffin tray. Pour in the egg mixture.
6) Sprinkle cheese on top. (This is optional)
5) Baked for 20 min.

Note: Can keep in the fridge for up to 3 days. If in freezer, keep up to a week. Just warm up with oven (if you have warm up function), microwave or steam.