Ham and Egg "Cupcakes"

• 6 slices boiled ham
• 5 medium eggs
• 1 tablespoon half and half
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced green onion
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons chopped ripe olives
• 1/4 teaspoon thyme
• 3/4 teaspoon marjoram
• 1/3 cup grated medium cheddar cheese
• Fresh seasonal fruit for garnish

Preheat oven to 375 degrees. Spray a 6-cup muffin tin with nonstick cooking spray. Line each with 1 slice of boiled ham, forming ham into a "cup." In a medium mixing bowl, beat eggs with half and half, seasoned salt and pepper until frothy. Add green onion, bell pepper, olives, thyme, marjoram and cheese. Stir until all ingredients are blended. Spoon about 1/2 cup of the egg mixture into each ham cup and bake at 375 degrees for 20-25 minutes, or until eggs are set. Carefully remove ham and egg "cupcakes" to serving platter by lifting out with a narrow metal spatula or a fork. Run a knive around sides of cupcakes, if necessary, to loosen. Serve two per person, garnished with fresh seasonal fruit, if desired.

This is a neat breakfast item created by me some time ago. It always intrigued my son and encouraged him to eat something good for him when he was growing up. Makes an attractive presentation for a brunch dish as well.