Cheesy Egg and Ham Breakfast Muffins with Fresh Fruit

Preheat oven to 375°F (190°C) and lightly grease 6 cups of a muffin tin with 1 tsp olive oil.

Dice 1/4 medium red bell pepper into small pieces.

Thinly slice 1 green onion, separating white and green parts.

Chop 2 oz deli ham into small cubes.

Strip 1/2 tsp fresh thyme leaves from stems and roughly chop.

In a medium bowl, whisk together 3 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.

Heat a small non-stick skillet over medium heat and add the white parts of the green onion and diced bell pepper. Sauté for 3 minutes until slightly softened.

Add the ham cubes to the skillet and cook for another 2 minutes until lightly browned, developing a slight fond on the pan.

Sprinkle the thyme over the mixture and stir to combine, then remove from heat and let cool slightly.

Fold the ham mixture into the egg mixture, then stir in 3 tbsp of the shredded cheddar cheese, reserving the rest for topping.

Divide the egg mixture evenly among 6 muffin cups, filling each about 2/3 full.

Sprinkle the remaining 1 tbsp cheddar cheese on top of the egg cups.

Bake for 18-20 minutes until the egg muffins are puffed up and set in the center.

While the muffins bake, slice 1 medium banana and cut 1/2 cup strawberries into bite-sized pieces.

In a small bowl, combine the fruit with 1 tsp honey and 1/2 tsp lemon juice, tossing gently to coat.

Let the egg muffins cool in the tin for 5 minutes, then carefully remove using a small spatula.

Serve 3 egg muffins with the fresh fruit salad on the side, garnished with the green parts of the green onion.