Ingredients

• Nonstick cooking spray
• 2 teaspoons olive oil
• 6 ounces ham steak, cut in 1/4-inch dice (about 1 1/2 cups)
• 1 1/2 cups 1/8-inch-thick slices red onion
• 6 whole large eggs
• 4 large egg whites
• 3/4 cup shredded reduced-fat sharp Cheddar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon dried thyme leaves

Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
3. Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the ham and cook until shrunken and somewhat dried, 2 to 3 minutes. Turn and cook another 2 minutes. Transfer to a bowl.
4. Add the remaining 1 teaspoon oil and the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are translucent and very soft, 11 to 12 minutes.
5. Meanwhile, lightly beat the whole eggs and egg whites in a large bowl. Add all but 2 tablespoons of the cheese, the salt and thyme, and whisk until well blended. Stir in the ham and onions.
6. Scoop about 1/4 cup of the mixture at a time into the prepared muffin pan, and divide the remaining 2 tablespoons of cheese over the tops. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool slightly before removing from the pan. Serve warm or at room temperature.