1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces) or left-over baked ham
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
4 large egg whites
1 large egg
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender and lightly browned.
Add ham; sauté about 3 minutes.
Remove from heat; let cool while you combine eggs, pepper, thyme, cayenne, and cheese in a large bowl; stir with a whisk.
Add ham and onion mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Each cavity will only hold about two teaspoons of the mixture.
Bake at 350° for 20 minutes or until set.
Recipe found here.