Ham and Cheddar Mini Frittatas

Preheat oven to 350°F. Spray a nonstick or silicone muffin tin with nonstick cooking spray.

In a small bowl, combine chopped red onion, tomato, and minced jalapeno.

Place 1 heaping tablespoon of mixture into each muffin cup. Following that, add 1 heaping tablespoon of chopped ham to each muffin cup.

Whisk the eggs in a medium size bowl. Stir in salt and pepper. Pour over the meat mixture in the muffin tin, leaving ¼ inch from the top. Top with about 1 tablespoon shredded cheese.

Cook for 20 to 25 minutes, or until egg has puffed and tests clean with a toothpick. Remove the frittatas from the muffin pan and enjoy while hot.

Store in an airtight container in the fridge for up to 5 days.