Ham and Veggie Quiche Cups


6 extra large eggs
1/4 cup skim milk
kosher salt, to taste
black pepper, to taste
dash of garlic powder
1/2 tsp Italian seasoning
1/4 cup reduced fat finely shredded colby/jack cheese
1 tsp olive oil
1/4 cup cooked ham, diced
2 T red bell pepper, chopped
2 T green bell pepper, chopped
2 green onions, chopped
6 button mushrooms, chopped

Preheat oven to 350 degrees.  Generously spray muffin tin with non-stick cooking spray.

In a large bowl, beat together the eggs and milk.  Add the kosher salt, black pepper, garlic powder, Italian seasoning, and shredded cheese.  Mix together and set aside.

In a skillet over medium heat, add 1 tsp olive oil.  Add the ham and all the chopped veggies, and saute for 4 minutes.  Remove from heat and let cool slightly.

Stir the ham and veggie mixture into the beaten eggs.  Use a small ladle or measuring cup to scoop the egg and veggie mixture into the prepared muffin tin, about 2/3 full. 
Note:  The eggs will puff up while baking, but will fall slightly when cooling.

Bake for 15 minutes, or until toothpick comes out clean.  Run a knife around the edges of each quiche to help it release.  Let cool in pan for a few minutes.  Garnish with fresh chopped tomatoes and scallions.  Enjoy!