Judy's Egg Muffin Cups

5 eggs
6 slices Oscar Mayer Deli Fresh Meats (shaved ham, brown sugar flavor)
1/4 cup Kraft Italian Naturally fine shredded Parmesan cheese
1/2 cup finely shredded Mexican four cheese blend
1/4 cup fresh basil, loosely packed

Preheat oven to 400. Spray 12 cup muffin pan with non stick cooking spray. In a large bowl, lightly scramble eggs. Roll pieces of ham together and finely slice them. Add egg to mixture. Roll pieces of ham together and finely slice them. Add to egg mixture. Roll fresh basil leaves together and finely slice them, measure into 1/4 cup loosely packed. Add to egg mixture. Add Mexican and Parmesan cheeses into egg mixture and lightly stir together until mixed. Equally fill 8 muffin cups with mixture. Fill 4 other empty cups with a little water (so they don’t burn while cooking since they're empty) Cook for about 20 minutes and check. They may need 5 more minutes or so, depending on your oven. Egg muffins should have a light brown yellow appearance. Remove from oven and after 2 minutes or so, place muffin cups on cooling racks to finish cooling. Enjoy! Save extras in airtight container for a good, filling protein breakfast all week long!

Serves 8@ 2.5 Points (actually 3 points when you round up) each or CORE + 1 point each
Thanks Judy O!