Ham & egg cups

6 slices country ham, chopped 1 cup grated cheddar cheese 2 small courgettes, grated 4 eggs 1 cup cream salt & pepper to taste

1. Preheat oven to 180 º C. Line a mini muffin tin with silicone or paper muffin cups.

2. Mix together the ham, cheese and grated courgettes and divide between the muffin cups.

3. Whisk together the eggs and cream and divide between muffin cups. Season each with a little salt and pepper to taste.

4. Bake for 20-25 minutes or until golden brown. Remove from oven and allow to cool before packing into lunchboxes (these keep in the fridge for 5 days).