Alex Bala’s Loaded Egg Bites

Ingredients

• 8 large eggs
• 1/2 cup half-and-half cream
• 1/2 cup shredded white cheddar cheese
• 2 teaspoons Creole seasoning (such as Tony Chachere’s)
• 2 teaspoons Italian seasoning
• Avocado oil
• 1/2 cup fully cooked ham, finely chopped
• 1 cup frozen crispy potato rounds, cooked, chopped
• 1/2 cup sweet red pepper, finely chopped
• 1/2 cup sweet orange pepper, finely chopped
• 1/2 medium white onion, finely chopped
• 1/2 cup fresh spinach, chopped

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Directions

1. Preheat oven to 325°. In a blender or high-powered food processor, combine eggs, half-and-half, cheddar, and Creole and Italian seasonings. Process until combined.
2. In a small skillet, heat 1/2 teaspoon of oil over medium-high heat. Cook ham until browned and caramelized.
3. Grease a muffin tin well with avocado oil. Fill with potatoes, peppers, onion and spinach. Pour egg mixture over fillings. Top with cooked ham. Place muffin tin in a larger baking pan; add 1 in. of hot water to larger pan (or until water reaches halfway up the muffin tin). Carefully place in the oven on the lowest rack.
4. Bake until golden and puffed, about 35 minutes. Remove muffin tin from water bath immediately to a wire rack; cool for 5 minutes before moving egg bites carefully to serving platter.