Preheat oven to 350 degrees. Spray a standard muffin pan with non-stick cooking spray. (I like to use a silicone muffin pan, so there’s no need for oil and it’s easy to get the omelets out of the pan.)

In a large bowl, whisk the eggs until combined. Stir in diced ham, onions, peppers and 1/2 cup shredded cheese; season with salt and pepper.

Ladle egg mixture into each muffin cup filling 2/3 full and top with remaining cheese.

Bake for 18-20 minutes until egg bites are set. Remove pan from the oven to a wire rack.

Loosen egg bites from the pan and eat right away or allow to cool completely on a plate or rack before refrigerating or freezing in a freezer bag or an airtight container.