• 8 large eggs or 12 egg whites 
  • 1/3 cup skim or unsweetened almond milk 
  • 6 oz. or 1 1/2 cup diced ham ( I use John Morrell diced ham) 
  • 1/2 cup red pepper, finely diced 
  • 1/2 cup green pepper, finely diced 
  • 1/3 cup white onion, finely diced 
  • 1/2 cup light or fat free cheddar cheese 
  • Salt and pepper, to taste 
  • Toppings as desired, such as: diced avocado, hot sauce, salsa, or fat free sour cream/non fat greek yogurt


  1. Cut, deseed, and dice the red and green peppers and onion. 
  2. Preheat the oven to 375 degrees. Spray a 3-quart baking dish with non stick cooking spray. Set aside. 
  3. Spray a skillet with non stick cooking spray; add green and red peppers, and onions.
  4. Cook over medium heat for about 3-4 minutes or until soft. 
  5. In a large mixing bowl, whisk eggs, milk, salt and pepper until blended. Add diced ham, cheese, and cooked veggies. Whisk until combined. Pour mixture into prepared baking dish. 
  6. Bake for 22-25 minutes or until puffy and set. ( Remove eggs from the oven before they are completely set since the heat from the dish will cause them to continue to cook for a few minutes once they are removed from the oven. Eggs are best when they aren’t over cooked. )
  7. Slice into 6 even pieces. Serve with your favorite toppings. 
     1 Point® per serving if made with fat free cheese or 2 Points® per serving if made with light cheddar cheese

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