MEATY EGG MUFFINS

8 large eggs
1 t. black pepper
3 ozs. Choice of meat (crumbled bacon, chopped ham, turkey or prosciutto)
½ c. chopped tomato (drained as much as possible)
2 T. minced chives
½ c. shredded parmesan cheese
Salt, optional (depends on the saltiness of your meat choice)
PAM
1. Preheat oven 350.
2. Spray 8 (2 ½” diameter) muffin cups with PAM.
3. In a large bowl, combine eggs and pepper.
4. Stir in tomato, chives, cheese and meat choice.
5. Fill each muffin cup ¾ full with egg mixture.
6. Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
7. Let cool 3-5 minutes. Carefully lift out of the muffin pan and serve warm with fruit.